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Salty and Sweet Cookie Cups with Salted Peanut Gelato

Author Kat Jeter & Melinda Caldwell


  • 2 1/4 c. Flour
  • 1 tsp Baking Soda
  • 1 tsp salt
  • 1 c Butter softened
  • 3/4 c Sugar
  • 3/4 c Brown Sugar
  • 1 tsp Vanilla Extract
  • 2 large Eggs
  • 1 c Chocolate Chips
  • 1 c Crushed pretzels


  • Preheat oven to 375°F
  • In a bowl mix flour, baking soda, and salt.
  • In a separate bowl use a mixer to cream the butter, then add sugar and brown sugar and continue to mix.
  • Once sugar and butter is combined add eggs and vanilla extract.
  • Add flour to the butter mixture a little at a time until fully incorporated.
  • Add chocolate chips and pretzels and mix in gently.
  • Spray muffin tin with cooking spray.
  • Fill each muffin tin 2/3 of the way full of cookie dough. You can just scoop it in no need to pack it.
  • Bake for 9-11 minutes.
  • Once baked remove from oven and use a pastry tamper or another small round object, to press down the middle of the cookies.
  • Let cool for 5 minutes then remove from muffin tin while still warm.
  • Let cool completely before serving.
  • Can be stored in an airtight container for a week.