To make these more friendly to our new food rules we swapped all purpose flour for whole wheat pastry flour, sugar for evaporated cane juice, and brown sugar for sucanat. For the pretzels make sure you get a whole grain variety.
These were definitely delicious and we are going to be making them again in the future. Especially since we have a large bag of cookie dough in the freezer.
Chocolate Chip Pretzel Cookies
Source: The Mess Pot (adapted from Two Peas and Their Pod)
2 c. whole wheat pastry flour
1 t. baking soda
1/2 t. salt
1 1/2 sticks unsalted butter (at room temperature)
1 c. sucanat
1/2 c. evaporated cane juice
2 large eggs
2 t. vanilla extract
1 bag organic chocolate chips
1 1/2 c. whole grain mini pretzel twists chopped
1/4 c. peanut butter
1) pre heat the oven to 375 degrees.
2) in a medium bowl, whisk the flour, bkaing soda and salt. Using a mixer, beat the butter, evaporated cane juice and sucanat at medium speed until well mixed and fluffy. Beat in the eggs and vanilla extract. On a low speed beat in the dry ingredients until just incorporated. Stir in the chocolate chips and pretzel pieces.
3) Place 1 T. balls of dough on a baking sheet. Bake at 375 for 9-12 minutes until golden brown. Remove from the oven and let cool.
4) You can either melt the pb a little a drizzle it over the cookies or you can just put a small dollop of pb on top of each cookie.
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These sound awesome!