Cinnamon Pretzel Cookie

2 sticks unsalted butter

¾ cup light brown sugar 

1 cup dark brown sugar 

1 tsp molasses

1 egg

½ tsp vanilla extract 

1 1/3 cups + 1 tablespoons AP flour 

1 ½ tsp ground cinnamon 

½ tsp baking powder 

½ tsp baking soda 

2 tsp salt 

3 cups ground pretzels 

Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, dark brown sugar, and light brown sugar on medium-high for 4 minutes until well combined. Scrape down the sides of the bowl, add the egg, molasses, and vanilla and mix for 4 more minutes.

Add the flour, ground pretzels, salt, baking powder, and baking soda and paddle on low speed until just combined, about 20 seconds.

Using a 2¾-ounce cookie scoop (or a ⅓-cup measure), scoop the dough onto the prepared pans 2 to 3 inches apart. Flatten the domed tops with your palm. Sprinkle flaky salt on top.

Bake at 350°F until brown, 8 to 10 minutes.