The best kind of sweet is a salty-sweet.
1 1/2 cups salted butter, at room temperature1 1/2 cups chopped chocolate-covered pretzelsWhisk the flour and baking powder together in a medium bowl.
Turn the mixer speed to low and add the flour mixture approximately a quarter at a time, scraping the sides of the bowl after each addition. Reserve 1/4 cup of the chocolate-covered pretzels. Mix the remaining pretzels into the cookie dough until fully incorporated. The dough will form a ball around the paddle attachment and feel soft but not sticky.
Bake one sheet at a time on the middle rack about 7 to 8 minutes, until puffy. Let the cookies rest for 2 minutes before transferring to a wire rack to cool.
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