If you’re familiar with my blog, you’re probably familiar with one of its most popular recipes: Pretzel Crusted Chicken Fingers. They’re a staple in my home (and in the homes of thousands of my readers). These cookies might have never happened if not for the leftover pretzel crumbs in my pantry. One day, I wanted to make chocolate cookies — but I was in the mood for a sweet and salty overload. I wanted to make sure that every bite was an indulgence and packed with flavor. I opened the pantry door and saw the pretzels — and these cookies immediately started to take shape in my brain. And that’s why I keep extra pretzel crumbs in the pantry! Yields about 3 and 1/2 dozen

Directions

Prepare the Cookies

1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper; set aside.

2. In the bowl of an electric mixer, on medium speed, beat together oil and chocolate-hazelnut spread until smooth. Add sugars; beat until smooth and creamy.

3. Add baking soda, vanilla, and eggs; beat until smooth.

4. Reduce mixer speed to low; add cocoa and flour. Beat until just combined; do not overmix.

5. Add pretzel crumbs and chocolate chips, turning the mixer on and off quickly until they are evenly distributed.

6. Use a medium cookie scoop (or a heaping tablespoon) to drop dough onto prepared baking sheet. Sprinkle with coarse sea salt, if desired.

7. Bake for 10 minutes.

Tips:

Make pretzel crumbs by crushing pretzels in the food processor. Don’t process them to a fine powder, though — you still want to have some pretzel texture in the cookies.

Notes:

These cookies freeze well in an airtight bag or container.

Variations:

Replace some or all of the chocolate chips with nougat chips for an extra burst of flavor.

Acknowledgement

Reproduced from Something Sweet by Miriam Pascal with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

Recipe tags

Chocolate Chocolate cookies Cookies Miriam pascal Overtimecook Pretzels Salty Something Sweet Sweet The Overtime Cook

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yiska

4 years ago

Hazelnut spread does the recipe need the hazelnut spread or can i omit it?

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So}mouwmin

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Reply to yiska

4 years ago

I would add peanut butter, lotus butter or a different type of spread for the creaminess. If you omit it the cookies might be too dry.

chevi bookman

3 years ago

Heaven!! Absolutely delicious!!!
I made them for after the fast- they were gone in just a few minutes:)
Thanks for this great recipe!

Joy Reich

4 years ago

DIVINE! These cookies were a cinch to make and the best taste yet. You bite into the sweet chocolate cookie and get hit with that saltiness from the pretzel. Aaaah…i think i’m off to make them again now…

Raquel Admin

Admin

Reply to Joy Reich

4 years ago

We are so happy to hear that you enjoyed them!

Chany Schwimmer

4 years ago

Insane pretzel chocolate cookies These cookies came out insane!! I added some chopped pecans and it was over the top. I didn’t have a crumb left over.
I love that it doesn’t have margarine!!