Almond Pretzel Chocolate Chip Cookies

Have you ever eaten pretzels and almonds together in the same bite? It’s so good! Since getting a Sam’s Club membership, I’ve had bulk bags of almonds in my cupboard and eat them all the time throughout the day for little snacks. Recently, I threw some pretzels into the mix and I’ll never go back! Now that I’ve found a flavor duo that I’m completely obsessed with, there was nothing left to do but make cookies!

Almond Pretzel Chocolate Chip Cookie Recipe:

2-1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1-1/2 sticks unsalted butter – room temperature
1/2 stick unsalted butter – melted
3/4 cup white sugar
3/4 cup brown sugar
1 tsp. vanilla extract
2 eggs
1 cup chocolate chips
1 cup almonds – chopped
1 cup pretzels – broken into small pieces

Pre-heat your oven to 375-degrees.

In a large bowl, sift or whisk together your flour, salt and baking soda.

Cream together your room-temperature butter, melted butter and your brown and white sugars in a mixer or with a hand mixer in a large bowl. Next, add your eggs one at a time, making sure to mix well between.

Add your vanilla and combine.

Now you’re ready to start adding your dry ingredients into the wet ingredients! I do about 1/3 of the dry ingredients at a time and mix until everything is incorporated before adding more of the dry.

Once you’ve got a soft dough formed, you can add your chocolate chips and almonds. I usually take my bowl off my mixer stand and do this by hand with a big wooden spoon.

After your almonds and chocolate chips are evenly distributed, you can spoon your dough onto un-greased cookie sheets.

I used my bare hands to break up the pretzels because I’m very strong and because it’s easier that way.

Top each dough ball with a few pieces of pretzel.

Bake at 375-degrees for 9 to 11 minutes or until the edges are nice and brown.

What are your favorite additions to chocolate chip cookies?