pretzel cookies

Delicious combination of sweet &amp; salty in a cookie! These cookies are perfectly crisp on the edges, but soft and chewy in the middle, with puddles of melted chocolate, bits of crispy pretzel and a sprinkle of sea salt.

Chocolate Pretzel Cookies

unsalted butter (cubed, room temperature)

110 g caster sugar

160 g soft light brown sugar

tsp vanilla extract

flour

150 g strong bread flour

tsp baking soda

tsp salt

chocolate

g mini-pretzels (chopped into smaller pieces)

tbsp sea salt flakes

Add the butter and both sugars into a bowl of an electric mixer and beat together on a medium speed until pale and fluffy, about 3 minutes.

Add the egg and vanilla, and mix together, scraping the sides and the bottom of the bowl to ensure all the ingredients get combined together.

In a large bowl, mix together both flours, baking soda and salt. Add this mix to butter and egg mixture, and incorporate together, on low speed until just combined. Do not overmix! You should have few strokes of four remaining, that is absolutely fine!

Remove the bowl from the mixer, and using a wooden spoon or a spatula, mix in the chopped chocolate and pretzels until they are evenly distributed in the cookie batter. You can reserve a small amount of chopped chocolate and pretzels to top the cookies with later.

Line two baking trays with baking paper. Using an ice cream scoop or a measuring spoon, scoop the cookie dough and arrange on baking trays, leaving roughly about 5 cm of space between each cookie. You can now add more of the chopped chocolate and pretzels on top of your cookies, if you want. Transfer it to the fridge for minimum of 2 hours, ideally overnight. (At this point, you can also freeze your cookie dough. Transfer it to zip lock bag or a freezer-safe container and keep in the freezer for up to 3 months)

When ready to bake, preheat the oven to 170 C (fan). Bake one tray at a time, in the middle shelf of the oven for 10 minutes. Rotate the baking sheet half way through the baking. When ready, the cookies should be slightly golden around the edges, but the middle should be still a bit soft. Remove from the oven, sprinkle with some sea salt flakes, while they are still warm. Allow the cookies to cool for 5 minutes on a baking tray, then transfer to a wire rack. They taste best when they are still a bit warm!

When we started testing these Kitchen Sink Cookies (everything but the….) we just kept saying more chocolate chips, more pretzels, more potato chips, more toffee! We packed these cookies full of sweet and salty fillings until they couldn&#039;t possibly hold any more. And then we added a few more chocolate chips.

Kitchen Sink Cookies

All-Purpose Flour ((250 grams))

Baking Soda

Kosher Salt

Unsalted Butter, softened to room temperature ((1 cup))

Light Brown Sugar, packed ((150 grams))

White Sugar ((100 grams))

Pure Vanilla Extract

Semi-Sweet Chocolate Chips

Toffee Bits ((like Heath Bits o’ Brickle English Toffee Bits))

Potato Chips ((like Ruffles))

Pretzels

Flaky Sea Salt,

Preheat oven to 350°F / 177°C.

Line two baking sheets with parchment paper or a baking mat like Silpat. (These will make it easiest to remove the cookies from the pan after baking.)

In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.

In a stand mixer fitted with the paddle or using a hand mixer, beat together butter and both sugars until light and fluffy.

Add egg and vanilla extract and mix on low, scraping down the bowl as needed.

Add dry ingredients to mixer and mix on low just until everything is combined.

Stir in chocolate chips, toffee bits, potato chips, and pretzels.

Roll cookie dough into golf ball-sized balls. (Roll them extra toppings if you would like.) Spread cookie dough out on prepared pans, leaving about 6 inches between them.

Bake cookies until edges are crisp and centers are still soft, 10-12 minutes.

When you remove the cookies from the oven firmly tap the baking sheets on the kitchen counter to deflate them (this will make the centers soft). Sprinkle the cookies lightly with flaky sea salt (if using).

Allow the cookies to cool on the pan for 5 minutes before transferring to a cooling rack.

Store in an airtight container at room temperature for up to 1 week.

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Chocolate Pretzel Cookies

Kitchen Sink Cookies

Top 2 pretzel cookies recipes from across the web

The most viewed pretzel cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Pretzel Cookies

Kitchen Sink Cookies

The most viewed pretzel cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine