Salted Pretzel Chocolate Chunk Cookies
Feb
Salty, sweet, crunchy—this cookie’s got it all!
Melt chopped Chocolate in a microwave or double boiler. Spread on a lined sheet pan, to cover about 2/3 of the pan. Drop spoonsful of Salted Pretzel Cream over the chocolate and swirl throughout.
Arrange small pretzel twists over the chocolate, as close together as possible. Place in the freezer for 15 Minutes- 20 Minutes to set.
Remove from freezer and break into bite-sized chunks.
Line 2 sheet pans with silicone mats or parchment paper.
Stir together flour, baking soda and salt and set aside.
Beat margarine, Salted Pretzel Cream and sugar in a bowl until creamy. Add eggs and vanilla and mix. Add flour mixture. Fold in salted-pretzel-chocolate-chunks just until combined.
Use a large cookie scoop to portion the batter into 24 cookies. Place additional pretzel twist on top of the cookies if you like. Freeze the cookies for 10 Minutes- 15 Minutes before baking.
Preheat oven to 350 degrees F. Bake cookies 15 Minutes- 17 Minutes, switching racks halfway through.
Remove from oven and cool.
Can these be frozen after baked?
Yes, they freeze well in an airtight container.