Friends, before I get on with this recipe, I wanted to give you a fun heads up on a new blog I’ll be working on. Do y’all remember our first ever Ina Garten Day? Well, we had so much fun doing it in the fall that we’ve decided a summer version is a must, so Maddi and our new-to-Ina day pal Amy are ironing their flowing denim shirts for a new round of Ina adoration and recipes. Hydrangeas abound! I am SO excited!

Alright, alright – now let’s focus on these cookies. You guys know I’m not super into sweets, but I’ve got to tell you, these cookies totally rocked. My friend Amy even said they were good enough to add to her mom Joan’s very exclusive Christmas cookie list! 🙂 If you love sweet and salty like I do, run to the grocery store, make these, and don’t share very many – because you’ll want to eat them all. I used the base for this cookie recipe from Pioneer Woman’s triple chocolate cookies. That lady knows her cookies. I really hope you give these a try and love them as much as I do!

Cook Time: 10 minutes per batch
Servings: 36

Ingredients:
2-1/2 sticks softened butter
2 cups sugar
2 large eggs
3 tsp vanilla extract
2-1/4 cups all-purpose Flour
3/4 cups unsweetened cocoa powder
1-1/2 tsp baking soda
1 tsp salt
1 1/4 cups chopped pretzels
1 1/4 cup semi sweet chocolate chips
sea salt for topping

First, preheat oven to 350°F. Then, using a mixer, cream the butter and sugar until fluffy, scraping the sides once. Add the eggs one at a time, mixing after each addition. Then mix in vanilla.

Mix the dry ingredients together, then add in batches to the mixer, mixing until just combined after each addition.

Gently blend in chocolate chips and pretzels, reserving a bit of each for the tops of the cookies.

Next, place a generous tablespoon portion onto a baking sheet. Dot the top of each cookie with 2 to 3 chocolate chips and a few bits of pretzels so they show up on top. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy. Be sure not to over bake.

Cool on a baking rack, sprinkle a pinch of sea salt on top and eat ’em all!