Hey guys! It’s been a whirlwind lately, and I decided to start cutting back on weekly posts for a while so that I can finally catch my breath. I just started a new job and we’re in the midst of apartment hunting, which has turned out to be incredibly stressful (of course). Because I’m a total routine-lover and I’ve lived in the same apartment for almost five years (only the second home I’ve ever had), just the idea of moving causes me great anxiety. As much as it sucks, my health is telling me to cut back for a couple weeks and catch up on the rest I never let myself have.
Now, let’s talk about shortbread! Shortbread is beautiful because it’s so simple yet delicious. You can make it with so few ingredients but add whatever you want to it, and then cut it in all different ways. It’s probably the most versatile and most underrated cookie.
Can you tell I like shortbread?
I mean, why wouldn’t I?! It’s like 60% butter.
Well, I like it even better when there’s pretzels and chocolate in it. Obviously. If you’re like me and love the salty and sweet combination, then this recipe will be a good one for you! These pretzel and chocolate chip shortbread cookies are perfectly buttery and soft in the center with an easy balance of salty pieces of pretzel and sweet mini chocolate chips. A while back, I made these shortbread pretzel bars, but I have to admit, I love these cookies more…after all, these have chocolate in them.
- 7 tbsp butter, softened
- 6 tbsp powdered sugar
- 1/2 teaspoon vanilla
- 1 1/4 cup all-purpose flour
- 1/2 cup pretzels, crushed
- 1/2 cup mini chocolate chips
Preheat the oven to 350 degrees and line a baking sheet with parchment.
In your stand mixer fitted with a paddle attachment, beat the butter until smooth. Mix in the powdered sugar and vanilla, scraping the bowl down as you go. Add the flour and mix on low speed until fully combined. Lastly add the mini chocolate chips and crushed pretzels (I crushed them in a plastic bag) and mix until barely combined.
Roll out the dough until it is about 1/4 inch thick and cut with cookie cutters. Place on the lined baking sheet about 1 inch apart. Bake for 12-15 minutes until barely golden around the edges (you don’t want them to brown). Move to a wire rack to cool completely.
Note, if you ever have issues with your shortbread becoming to crumbly to roll out or hold together, add about a tablespoon of softened butter to the dough and continue mixing. It should make a big difference. If that doesn’t work, try adding a teaspoon of water.
Once cooled, package them up or eat one yourself and I think you’ll find that this sweet and salty shortbread has the perfect combination. Enjoy!