Chocolate Pretzel Cookies
The ultimate salty sweet cookie treat. Chocolate chips and pretzels combined in a fun new easy cookie recipe.
Equipment
- large mixing bowl or you can use the bowl of a stand mixer fitted with a paddle attachment
- hand held electric beater if you're using a stand mixer, this won't be necessary
- Sieve
- spatula
- ziploc bag or other sealable sandwich bag for smashing your pretzels
- Rolling Pin or other heavy utensil for helping to smash the pretzels into bits
- baking sheets
- Parchment paper
- cookie scoop
- wire cooling rack
Ingredients
- ½ cup unsalted butter softened at room temperature
- 1 cup light brown sugar soft brown sugar or muscovado, firmly packed
- 1 large egg ideally at room temperature
- 2 teaspoon vanilla extract
- 1¼ cup all purpose flour or plain flour
- ½ teaspoon baking soda
- ½ teaspoon flaked sea salt plus a little extra to sprinkle on the baked cookies
- 1½ oz salted pretzels plus a few extra to top the cookies
- 4 oz semi sweet chocolate chips or chocolate chunks
Instructions
- In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 2 minutes).½ cup unsalted butter, 1 cup light brown sugar
- Next add the egg and vanilla, beating to combine.1 large egg, 2 teaspoon vanilla extract
- Sift the flour and baking soda into the sugar mixture and add the flaked sea salt. Stir with a spatula to combine into a dough.1¼ cup all purpose flour, ½ teaspoon baking soda, ½ teaspoon flaked sea salt
- Place 1.5 oz of pretzels into a ziploc bag and seal. Smash the pretzels with a rolling pin or other heavy utensil, until these are crushed into smaller bits.1½ oz salted pretzels
- Pour the pretzel pieces and chocolate chips into the cookie dough and stir to combine.1½ oz salted pretzels, 4 oz semi sweet chocolate chips
- Dollop balls of cookie dough onto a piece of parchment paper or a plate and chill in the refrigerator for about an hour (up to 3 days).
- Meanwhile preheat your oven to 350°F (175C/155C Fan) and line a baking sheet with parchment paper or a silicone baking mat.
- Once the dough has chilled, place the balls of dough well spaced on the cookie sheet and top each with a pretzel pressed lightly into the top centre. Bake in the centre of the preheated oven for about 12-15 minutes until the edges are darkening.
- Remove from the oven and allow to cool on the cookie sheet for about 5 minutes before transferring to a wire rack to cool completely. Repeat the baking process until you are out of dough balls.
Notes
Keep the dough in the refrigerator until ready to bake. This means if you're making batches, leave any dough balls that aren't going straight in the oven in the fridge to stay cool while you are baking.
Nutrition
Calories: 193kcalCarbohydrates: 28.5gProtein: 3gFat: 7.3gSaturated Fat: 4.2gCholesterol: 23mgSodium: 163mgPotassium: 37mgFiber: 1gSugar: 11.8gCalcium: 12mgIron: 2mg
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