Ingredients
¾cupunsalted butter,1.5 sticks, softened to room temperature
¾cupdark brown sugar,packed
¼cupgranulated sugar
1large egg,at room temperature
2tsppure vanilla extract
2cupsall-purpose flour,spoon & leveled
2tspcornstarch
1tspbaking soda
½tspsalt
1½cupschocolate covered pretzels,chopped with sprinkles, use small pretzel twists
Preparation
Line a large cookie sheet with parchment paper or silpat. Set aside.
In a large bowl using a hand-held mixer, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed.
At low speed, mix in flour, cornstarch, baking soda, and salt. Stir in chocolate covered pretzel pieces, saving a couple to press onto the tops of cookies. Cover tightly and chill dough for 1 hour or up to 3 days.
Preheat oven to 350 degrees F. Drop balls of dough onto the cookie sheet or used a standard-sized cookie scoop. Bake for 12 to 13 minutes, until barely golden brown around the edges.
Remove and press a few chocolate covered pretzel pieces onto the tops if desired. Allow cooling for 5 to 10 minutes on the cookie sheet.
Transfer to the cooling rack to cool completely. Cookies remain fresh in an airtight container for up to 10 days.
