Chocolate Pretzel Cookies

Miriam Pascal Recipe By
  • Cooking and Prep: 30 m
  • Serves: 15
  • Contains:

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!

Ingredients (12)

Main ingredients

Start Cooking

Prepare the Cookies

Yields about 3 and 1/2 dozen

  1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Easy Baking 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.

Note:

These cookies freeze well in an airtight bag or container.

Tip:

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.

Variation:

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.

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  • Joy Reich

    Chocolate Pretzel Cookies

    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...
    Posted by Joy reich |August 22, 2019
    0
  • yiska

    Chocolate Pretzel Cookies

    Hazelnut spread

    does the recipe need the hazelnut spread or can i omit it?
    Posted by ybaker |July 16, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|July 22, 2019
    0
  • Chany Schwimmer

    Chocolate Pretzel Cookies

    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!!
    Posted by Chany6143 |March 10, 2019
    0
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating
5 / 5 stars
  • Joy Reich

    Chocolate Pretzel Cookies

    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...
    Posted by Joy reich |August 22, 2019
    0
  • Chany Schwimmer

    Chocolate Pretzel Cookies

    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!!
    Posted by Chany6143 |March 10, 2019
    0
Please Log in to ask a question How'd it turn out? Write a review. POST
  • yiska

    Chocolate Pretzel Cookies

    Hazelnut spread

    does the recipe need the hazelnut spread or can i omit it?
    Posted by ybaker |July 16, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|July 22, 2019
    0

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