Chocolate Chip Pretzel Cookies

The crave-worthy classic with a twist, sprinkled with natural turbinado sugar.

  • Prep time: 20 minutes
  • Baking time: 12 minutes
  • Makes: 65 Cookies
  • Freezing: Excellent, Unfilled
½ cup (125 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
½ tsp (2 mL) kosher or sea salt (optional)
Cookie Dough
1 cup (250 mL) butter, softened
1 cup (250 mL) packed brown sugar
¾ cup (175 mL) sugar
2 eggs
2 tsp (10 mL) vanilla extract
3 cups (750 mL) Robin Hood® Original All Purpose Flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
2 cups (500 mL) chopped pretzels
1 ½ cups (375 mL) semi-sweet chocolate chips
1Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
2Combine sugar and salt in a small bowl. Set aside.
3Cream butter and sugars together until well combined. Beat in eggs and vanilla.
4Combine flour, baking powder, baking soda and salt. Add to butter mixture. Mix until flour mixture is incorporated into butter mixture. Beat in chopped pretzels and chocolate chips.
5Roll a tablespoon (15 mL) dough into a ball and coat in reserved sugar mixture. Place 2” (5 cm) apart on prepared baking sheets. Press dough down slightly.
6Bake in preheated oven 10 to 12 minutes or until lightly golden. Transfer cookies to wire cooling rack and cool completely.