Double Chocolate Pretzel Cookies

I’m obsessed with the concept of sweet and salty mixed together, particularly with pretzels.  I could eat chocolate covered pretzels all day every day.  But for some reason, around Christmas, there were loads of variety of chocolate covered pretzels in shops.  So I picked up a more unusual type – a white chocolate mint covered pretzel.  And I decided that these would make the perfect super-chocolatey cookie.

So let’s see what you think.

Double Chocolate Pretzel Cookies (adapted from Milk & Cookies)


8 ounces unsalted butter

5 ounces granulated sugar

5 ounces light brown sugar

2 eggs

1 tablespoon vanilla extract

10 ounces plain flour

3/4 ounce cocoa powder

1 teaspoon bicarbonate of soda

1 bag of Herrs White Chocolate Mint Pretzels

DSC_2129Beat unsalted butter and mix in sugar.


Mix in the egg and vanilla.

DSC_2131Sift in dry ingredients – chop pretzels into pieces.


Put dough on greased cookie sheet.  Make sure to give it plenty of space, since these cookies spread (I’d actually bake them in muffin top pan).


Bake at 170C for about ten to fifteen minutes.

DSC_2135Allow to cool completely.



One comment

  1. Oh wow, I love sweet and salty too. These look delicious!

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