Chocolate Chip Pretzel Cookies with Graham Crackers
Makes 4 dozen cookies
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Category: dessert, snack
Scale
Ingredients
- 2 and 1/4 (270g) all-purpose flour
- 1 tsp baking powder
- 1/2 cup + 2 TBS unsalted butter (1 and 1/4 sticks), softened
- 1/3 cup (110g) unsweetened applesauce
- 3/4 cup (140g) light brown sugar
- 1/2 cup (95g) sugar
- 2 large eggs
- 1/2 cup (40g) chopped salted pretzels (I used pretzel sticks)
- 1/2 cup (120g) semi-sweet chocolate chips
- 1/2 cup (120g) white chocolate chips
- 24 sheets of honey graham crackers
Instructions
- In a medium bowl, mix the flour and the baking powder. In a large bowl, mix the butter, applesauce, sugar, and eggs together. I pulsed this wet mixture in my food processor. Gradually mix in the flour with the wet ingredients until a dough forms. Fold in the pretzels and chocolate chips. Chill the dough for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
- Break the graham cracker sheets in half and arrange them on the lined baking sheets. Take about 2 tablespoons of the dough and shape it into a ball. Place the rolled dough onto a graham cracker, and flatten it a little. You don’t need to flatten it too much. You’re doing this to make sure that the cookie stays on the graham cracker.
- Bake for 8-10 minutes, or until the edges of the graham crackers start to brown. Let them cool before serving.
- Serve these delicious cookies with ice cream or melted chocolate!
Notes
1. Chocolate chip pretzel cookies adapted from Sally’s Baking Addiction.[br][br]2. I like to reheat the cookies and serve them slightly warm. To do so, place them in an oven at 325 degrees F (160 degrees C) for about 5 minutes.