Sweet and salty chocolate pretzels are the star ingredient in these addictive chocolate pretzel cookies!
I am a huge fan of the sweet and salty combination. I find it so addictive. One of my favourite movie treats is a huge bowl of salted popcorn with Maltesers. It’s AMAZING. The combination of the salted popcorn and sweet, crunchy Maltesers is just so good. There are so many sweet and salty combos I love – bacon with maple syrup, cheese and jam and halloumi and honey to name just a few.
Just like my double chocolate Malteser cookies, I couldn’t resist taking one of my all time favourite treats – the CHOCOLATE PRETZEL – and making something even more irresistible.
Oh man, oh man. These cookies have got it going on and then some.
Thick, soft centred, chewy around the edges chocolate chip cookies with sweet, salty, crunchy chocolate pretzel pieces.
If you want to up the sweet and salty flavours even more, sprinkle the cookies with sea salt when you take them out of the oven.
Heaven!
If you can manage to eat just one, you’re a much stronger person than I am….
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I’m sharing these chocolate pretzel cookies over at #CookblogShare, hosted this week by Glutarama
Sadly the last ever We Should Cocoa, hosted by Choclette at Tin and Thyme
And Cook Once Eat Twice, the monthly blog link up at Searching For Spice
Chocolate Pretzel Cookies
Ingredients
- 200 g soft butter
- 150 g soft light brown sugar
- 125 g granulated sugar
- 2 eggs beaten
- 2 tsp vanilla extract
- 400 g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 100 g chocolate chips or your favourite chocolate bar, chopped into chunks
- 100 g chocolate pretzels broken in pieces
Instructions
- Preheat the oven to 180/160Fan/350F. Grease and line a couple of baking trays.Cream the butter and sugars together until very light and fluffy. Slowly add the beaten eggs until the mixture is smooth. Add the vanilla. Sift together the flour, baking powder and bicarbonate of soda. Stir into the batter just until everything is incorporated. Fold in the chopped chocolate or chips.Using an ice cream scoop, drop spoonfuls of the cookie batter onto the lined trays. You can roll the mixture into balls using your hands (this cookie dough is a dream to work with) but I find I get the best results using an ice cream scoop. This way you’ll have perfect, evenly sized cookies.Bake for 5 mins, then remove the tray from the oven and sharply (and carefully!) bang the tray down on a solid work surface a few times to deflate the cookies. This will expel the air in the cookies and give you gorgeous, squidgy chewy cookies!Return the cookies to to the oven and bake for a further 7-10 minutes or until golden around the edges. The cookies will still be quite soft in the middle, so leave them on the baking tray for 5 minutes before transferring to a wire rack.