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Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.

Beat in the large egg and vanilla extract until well combined and smooth.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Fold in the semi-sweet chocolate chips, 1 cup of crushed mini pretzels, and the crushed cornflakes until evenly distributed throughout the dough.

Scoop generous portions of dough (about 2-3 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a few of the remaining whole or roughly broken mini pretzels onto the top of each cookie dough ball.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Immediately after removing from the oven, sprinkle a pinch of flaky sea salt over each cookie.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the perfect balance of salty and sweet!


Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.

Beat in the large egg and vanilla extract until well combined and smooth.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Fold in the semi-sweet chocolate chips, 1 cup of crushed mini pretzels, and the crushed cornflakes until evenly distributed throughout the dough.

Scoop generous portions of dough (about 2-3 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a few of the remaining whole or roughly broken mini pretzels onto the top of each cookie dough ball.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Immediately after removing from the oven, sprinkle a pinch of flaky sea salt over each cookie.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the perfect balance of salty and sweet!
