Milk Chocolate + Pretzel Biscuits

Milk Chocolate + Pretzel Biscuits via Deco Tartelette

dahlias-via-deco-tartelette

Milk Chocolate + Pretzel Biscuits Via Deco Tartelette

These little biscuit cookies are simply delicious. With velvety milk chocolate and crunchy, salty pretzels, these treats won't last long once they're out of the oven. Perfectly crispy on the outside and soft on the inside. Serve right out of the oven with a cup of rose tea for a lovely afternoon delight...happy baking!Milk Chocolate + Pretzel BiscuitsMakes a little over a dozenIngredients:1/2 cup organic unsalted butter, at room temperature1/2 cup organic sugar1 organic egg1 teaspoon vanilla extract1/4 teaspoon pink salt1/4 teaspoon baking soda1 cup + 2 generous tablespoons organic all-purpose flour, sifted3 ounces milk chocolate, cut into chunks6 salted pretzel sticks, choppedDirections:Place butter in the bowl of a stand mixer fit with a paddle attachment. Beat butter on high then slowly add sugar until creamed. Add egg and vanilla extract. Mix until well-blended. In a separate bowl, sift flour, baking soda, and salt. Slowly add to butter mixture on low speed until combined. Add pretzels + chocolate chunks by folding in with a rubber spatula. Transfer dough to a large piece of plastic wrap and roll into a log. Place in the fridge for two hours.Preheat oven to 375 degrees Fahrenheit. Grease a cookie sheet lightly with butter. Remove dough from fridge and cut 1/4" slices with a sharp knife. Place on cookie sheet and bake for approximately 10 minutes or until the biscuits are golden brown. Enjoy!Photography + Recipe by Cassie Winslow