Cookies are great, especially the ones that are sweet and salty at the same time, right?! Cookies like these delicious Pretzel Pecan Chocolate Chip Cookies. Sweet cookie dough meets slightly bitter chocolate, salty pretzels, and nuts. If you haven\u2019t tried this combination yet, you shouldn\u2019t wait too long\u2026 they are simply marvelous! Now add a coffee and your day is saved ;PPretzel Pecan Chocolate Chip Cookies | Bake to the rootsCookies come in all sizes and flavors. The vast majority of cookies tend to be quite sweet. Super sweet sometimes. Something I don\u2019t like that much anymore for a long time. I prefer less sugar, less sweetness, and less in general\u2026 to be honest \u2013 I normally prefer less sweet cookies because you don\u2019t have to stop halfway through because the sugar\/sweetness is overpowering ;PMaybe it\u2019s a \u00bbme problem\u00ab. I don\u2019t know. I can only speak from my own experience, I don\u2019t have scientific evidence from independent studies ;P For a few years now, I have been eating less sweet stuff, and I am quite happy with it. I would have never thought that would happen, but that\u2019s the case. When I was young, I could heat half a cake in one sitting\u2026 now I am fine with half a slice ;PPretzel Pecan Chocolate Chip Cookies | Bake to the rootsAnyway. Whether you like it sweet or not, big or small \u2013 I got something for everyone here! These cookies here are a bit larger than your average chocolate chip cookie, but not too sweet. In my world they count as a big snack, others might say it\u2019s nothing and you can eat several at once\u2026 well, go for it! ;PI used pecans for these cookies here, but not everyone loves them. In case you are one of those who can\u2019t handle\/do not like pecans, you can replace them with chopped almonds or walnuts. No problem. The cookies will be equally delicious.Pretzel Pecan Chocolate Chip Cookies | Bake to the rootsIf you like the look of these cookies with all those salted pretzels on top, you have to press them quite generously into the dough before baking. If needed, you can also press more of them into the baked cookies right after coming out of the oven. The hot, soft dough will be malleable and any extra pretzels should stick ;PF\u00fcr das Rezept einfach auf das Bild klicken \u2013F\u00fcr das Rezept einfach auf das Bild klicken \u2013I got many more cookie recipes here on the blog if you are looking for more. I got delicious Fudgy Chocolate Cookies, for example, or Chocolate Peanut Butter Sandwich Cookies that are divine! If you prefer something a little sweeter, you could try my Kinder Chocolate Oatmeal Chocolate Chip Cookies ;PINGREDIENTS \/ ZUTATEN(about 12 cookies)1\/2 cup (120g) butter, at room temperature1\/2 cup (100g) brown sugar1\/4 cup (50g) sugar1 large egg1 tsp. vanilla extract1 1\/3 cups (180g) all-purpose flour1\/2 tsp. baking powder1\/2 tsp. salt3.5 oz. (100g) semi-sweet chocolate, chopped1.8 oz. (50g) salted pretzels, roughly chopped1.8 oz. (50g) pecans, roughly choppedsome salted pretzels & chopped pecans for decoration (optional)some flaky sea salt for sprinkling (optional)(etwa 12 Cookies)120g weiche Butter100g brauner Zucker50g Zucker1 Ei (L)1 TL Vanille Extrakt180g Mehl (Type 405)1\/2 TL Backpulver1\/2 TL Salz100g Zartbitterschokolade, gehackt50g Salzbrezeln, grob gehackt50g Pekann\u00fcsse, grob gehackteinige Salzbrezeln & gehackte Pekann\u00fcsse f\u00fcr die Dekoration (optional)einige Meersalzflocken zum Bestreuen (optional)Pretzel Pecan Chocolate Chip Cookies | Bake to the rootsDIRECTIONS \/ ZUBEREITUNG1. Roughly chop the chocolate, salted pretzels, and pecans and set aside.2. Add butter and both sugars to a large bowl and mix until very light and fluffy \u2013 about 2-3 minutes. Add the egg and vanilla extract and mix well. In a separate bowl, mix the flour with the baking powder and salt, then add to the large bowl and mix until just combined. Add the chopped chocolate, salted pretzels, and pecans and fold in. Place the dough in the fridge for at least 2 hours.3. Preheat the oven to 360\u00b0F (180\u00b0C). Line a baking sheet with baking parchment. Use a large cookie scoop* or two tablespoons and place dough portions with enough space in between on the prepared baking sheet \u2013 the cookies will spread a bit. If you like, you can press some extra salted pretzels and chopped nuts into the dough (optional).4. Bake the cookies for about 12-13 minutes \u2013 the edges should be firm and gotten some color. Take the cookies out of the oven and sprinkle them with flaky sea salt (optional). Let the cookies cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies.1. Schokolade, Salzbrezeln und Pekann\u00fcsse grob hacken und zur Seite stellen.2. Die weiche Butter und beide Zuckersorten in einer gro\u00dfen Sch\u00fcssel hell und luftig aufschlagen \u2013 etwa 2-3 Minuten. Das Ei und den Vanille Extrakt dazugeben und gut unterr\u00fchren. Das Mehl mit Backpulver und Salz vermischen und dann zur gro\u00dfen Sch\u00fcssel dazugeben und kurz unterr\u00fchren. Die gehackte Schokolade, Salzbrezeln und Pekann\u00fcsse dazugeben und unterheben. Den Teig f\u00fcr mindestens 2 Stunden in den K\u00fchlschrank stellen.3. Den Ofen auf 180\u00b0C (360\u00b0F) Ober-\/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Eisportionierer* oder zwei Essl\u00f6ffeln Teig mit gen\u00fcgend Abstand auf das Blech setzen \u2013 die Cookies laufen etwas auseinander. Wer mag, kann jetzt noch einige Salzbrezeln und gehackte N\u00fcsse in den Teig dr\u00fccken (optional).4. Die Cookies f\u00fcr etwa 12-13 Minuten backen \u2013 die R\u00e4nder sollten fest sein und d\u00fcrfen auch etwas Farbe bekommen haben. Die Cookies aus dem Ofen holen und nach Belieben mit Meersalzflocken bestreuen (optional) \u2013 auf dem Blech etwas abk\u00fchlen lassen, dann auf ein Kuchengitter setzen und komplett ausk\u00fchlen lassen. Mit dem restlichen Teig wiederholen und weitere Cookies backen.Pretzel Pecan Chocolate Chip Cookies | Bake to the rootsCraving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!Here is a version of the recipe you can print easily. Printclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid iconDescriptionThese Pretzel Pecan Chocolate Chip Cookies have it all\u2026 they are sweet, salty, soft and crunchy. All you want from cookies ;)1\/2 cup (120g) butter, at room temperature1\/2 cup (100g) brown sugar1\/4 cup (50g) sugar1 large egg1 tsp. vanilla extract1 1\/3 cups (180g) all-purpose flour1\/2 tsp. baking powder1\/2 tsp. salt3.5 oz. (100g) semi-sweet chocolate, chopped1.8 oz. (50g) salted pretzels, roughly chopped1.8 oz. (50g) pecans, roughly choppedsome salted pretzels & chopped pecans for decoration (optional)some flaky sea salt for sprinkling (optional)1. Roughly chop the chocolate, salted pretzels, and pecans and set aside.2. Add butter and both sugars to a large bowl and mix until very light and fluffy \u2013 about 2-3 minutes. Add the egg and vanilla extract and mix well. In a separate bowl, mix the flour with the baking powder and salt, then add to the large bowl and mix until just combined. Add the chopped chocolate, salted pretzels, and pecans and fold in. Place the dough in the fridge for at least 2 hours.3. Preheat the oven to 360\u00b0F (180\u00b0C). Line a baking sheet with baking parchment. Use a large cookie scoop* or two tablespoons and place dough portions with enough space in between on the prepared baking sheet \u2013 the cookies will spread a bit. If you like, you can press some extra salted pretzels and chopped nuts into the dough (optional).4. Bake the cookies for about 12-13 minutes \u2013 the edges should be firm and gotten some color. Take the cookies out of the oven and sprinkle them with flaky sea salt (optional). Let the cookies cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies. Links marked with an asterisk (*) are affiliate links (advertising\/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.Pretzel Pecan Chocolate Chip Cookies | Bake to the roots<\/p>\n","protected":false},"excerpt":{"rendered":"
Cookies are great, especially the ones that are sweet and salty at the same time, right?! Cookies like these delicious Pretzel Pecan Chocolate Chip Cookies. Sweet cookie dough meets slightly bitter chocolate, salty pretzels, and nuts. If you haven\u2019t tried this combination yet, you shouldn\u2019t wait too long\u2026 they are simply marvelous! Now add a […]<\/p>\n","protected":false},"author":1,"featured_media":1173,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[],"class_list":{"0":"post-1172","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cakes"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/1172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1172"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/1172\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/1173"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}