Within the ward, the 18+ year old ladies, make up what is called the Relief Society. In that, each person {if they agree to it} is assigned, with another lady, to visit 2 or 3 other women each month. This builds friendships, givea a reason to interact with women that you might not have otherwise, and gives a chance to share your testimony. I am actually partnered up with another food blogger, Danelle at Let’s Dish, that happens to be Mormon and is in my ward as well! I love that lady and it’s been great to be her partner!
Each visit, we try to share a spiritual message, but we also try to genuinely get to know each lady and get a feel for what is going on in her life. This gives those ladies someone to be able to turn to, if needed, and extra support outside their immediate circle. Periodically, the ladies that you are assigned to visit change, so you have the opportunity to get to know different people. It’s great.
I’d have to say that the ladies that we visit, are pretty dang lucky. Having two food bloggers as their visiting teachers? We may not be helping them with any of their diet goals, but at least they can count on good food every month! Which is where these cookies come into play. I needed a quick, easy, but tasty treat to take this last month and this is what I came up with. I’m lucky I even had enough to take around to everyone, because Zach and I couldn’t stop eating them right out of the oven! They are so good. I am a huge fan of the sweet and salty combo, so these hit the spot. I have a feeling that they might have just replaced regular chocolate chip cookies in our house!
Pretzel Chocolate Chip Cookies
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 & 1/3 cup salted butter softened
- 2 large eggs
- 2 tsp. vanilla extract
- 1 tsp. salt
- 1 tsp. baking soda
- 3 & 1/2 - 4 cups bread flour {all-purpose is fine too}
- 1 & 1/2 cups stick pretzels
- 1 & 1/2 cups chocolate chips
Instructions
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Preheat oven to 375ºF.
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Cream the sugars and butter together until light and fluffy.
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Add eggs, one at a time and mix thoroughly. Scrape sides and add vanilla, mixing well again.
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In a medium bowl, combine the salt and baking soda with 3 & 1/2 cups of flour. Add the flour mixture to the wet mixture, 1/2 cup at a time. You want the dough to pull away from the edges, so if it is still pretty sticky, add more flour, 1/4 cup at a time until it stiffens up.
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Place the pretzels in a ziploc bag and lightly crush with a rolling pin. You don't want crumbs, but you don't want whole pretzels either.
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Add the pretzels and chocolate chips to the cookie dough mixture and mix on low speed until pretzels and chips are evenly mixed.
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Drop by spoonfuls onto an ungreased cookie sheet.
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Bake for 7 minutes. {They may not seem done, but they will keep cooking when you take them out.}
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Place cookies on a cooling rack. Store in an airtight container.
Wow- Sweet and salty in a cookie- Yes please!
Salty + sweet = perfection! A great looking cookie.
These are lovely cookies. I love the sweet and salty combo 🙂
I can tell how good these must be! Perfect for a Friday!
Dear Sarah, these cookies look wonderful and sound perfect! xo, Catherine
These are some of the best cookies that I have ever made and/or tasted. I added about a cup of Skor toffee bits as well and they were amazing! Thank you for the recipe!
Sweet and Salty—-Oh My Goodness, no combination is better than this. Have got to try this. Thank You.
YUM! I love the combination of pretzel and chocolate chips! This recipe looks so amazing!!!
Happy new year! Do you happen to know if these freeze well? I’ve got time to bake on my hands, but no need to serve cookies for a couple of weeks. Thanks for your help!
These are absolutely delicious! I think the BEST chocolate chip cookies I ever made!!! They have been added to MY cookbook.
Hi, these cookies look amazing! I’m wondering if you know how they’ll freeze well. My daughter would like a variety of cookies at her graduation party so I’d like to bake ahead.
Do the pretzels get soggy when stored or do they stay crunchy?