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Cinnamon Chip Pretzel Cookies

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Cinnamon Chip Pretzel Cookies

These cookies are so good and a cinch to make. I whipped them up in a hurry trying to use up some leftover cinnamon chips from the holiday baking season. The cinnamon chips and pretzels are the perfect combination of sweet & salty. They are a fun twist on traditional chocolate chip cookies and I promise they are worth every single calorie!

I think I have a serious addiction to cookies…it really doesn’t matter what kind of cookie it is. I will eat it. Yep, guilty as charged! Chocolate Chip, Oatmeal, Sugar, Snickerdoodles, you name it….I love it!

What is your favorite cookie?

Cinnamon Chip Pretzel Cookies

Cinnamon Chip Pretzel Cookies

Yield: 24
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
The cinnamon chips and pretzels in this easy cookie recipe give the perfect combination of sweet and salty. They are a fun twist on traditional chocolate chip cookies and I promise they are worth every single calorie!

Ingredients

  • 5 oz butter, softened (1/2 cup + 2 tbsp)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 cup almond meal
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup cinnamon chips
  • 24 mini pretzels

Instructions

  1. Preheat oven to 350F. In a mixer, combine butter and sugars until light and creamed well. Add remaining ingredients, expect cinnamon chips and pretzels. Mix until well combined. Dough will be thick. Add cinnamon chips and incorporate by hand.
  2. Prepare 2 baking sheets with non-stick cooking spray or parchment paper. Drop by 1 1/2 tablespoonfuls (or use a #40 cookie scoop) onto prepared pan leaving 2 inch space between cookies. Press a whole pretzel onto the top of each cookie.
  3. Bake for 12-15 minutes or until cookies are just starting to set.Remove from pan to cooling rack to cool.
  4. ©Around My Family Table
Nutrition Information:
Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 270 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 20mg Sodium: 469mg Carbohydrates: 41g Fiber: 2g Sugar: 15g Protein: 4g
© Wendy O'Neal
Cuisine: American / Category: desserts

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Comments

  1. Tiffany Farrar says

    December 9, 2013 at 2:49 pm

    Can you sub the almond meal with regular flour? We live in a very rural area without access to almond meal (without ordering via internet).
    Thanks!

    Reply

    • Wendy O'Neal says

      December 9, 2013 at 3:02 pm

      Sure thing. Although, I’m not sure if it would sub 1:1.

      Almond meal is just ground up almonds, so if you have a food processor or good blender (Vitamix or BlendTec) then you could make your own.

      Happy Baking!

      Reply

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