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)

Ingredients:

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.

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Mix in the egg and vanilla.

DSC_2131Sift in dry ingredients – chop pretzels into pieces.

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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).

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Bake at 170C for about ten to fifteen minutes.

DSC_2135Allow to cool completely.

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One comment

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

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