Chocolate covered pretzels aside, this is a fantastic cookie dough recipe. The kind of cookie dough you want at a slumber party; the kind of slumber party where you watch Dirty Dancing and have a dance contest at midnight. The kind of slumber party where you run out the front door and to the end of the driveway with underpants on your head for a dare. I wasn’t allowed to use a Ouija Board. I was terrified of Bloody Mary in the mirror. I loved going to sleep but hated waking up in other peoples’ houses. I didn’t like pancakes and seeing parents in their pajamas. Cookie dough is a classic sleepover snack. It goes cookie dough, Cool Ranch Doritos, Sour Patch Kids, in that order. Chocolate covered pretzels are an excellent mix-in. And I am pretty much an expert in those. I’m talking about This Can’t Be Yogurt (TCBY), The Crystal Mall, Summer of ’91. Boom. Best stores: Contempo Casuals, The Limited, 5,7,9. Best Food: Boardwalk Fries.
Now we’re grown-ups, and every night’s a slumber party, with fewer dares and more scotch. But just as much truth, laughter and lots of impromptu dance parties in the living room. Make these cookies very soon, and giggle all night with someone you love.
Chocolate Covered Pretzel Cookies
Adapted from a recipe on Sally’s Baking Addiction
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1.5 sticks salted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1 cup chopped chocolate covered pretzels
- Preheat oven to 325 degrees F.
- Whisk together flour and baking soda in mixing bowl and set aside. With an electric or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms. Fold in chocolate chips and chocolate covered pretzel pieces.
- Refrigerate dough for at least an hour.
- Drop by tablespoonfuls onto parchment-lined baking sheet. Bake for 8-11 minutes or until edges are slightly browned. The centers should appear soft and puffy. Transfer to a wire rack to cool completely.