Chocolate Pretzel Cookies

Chewy, crunchy, soft or cakey; this is your lesson in cookie consistency! Now I’ve always been a huge fan of the soft and chewy cookie – it’s a firm favourite and will always be a winner in my book. But I do like to branch out every now and then. A crisp lemon cookie is just a delight, and there’s something about a gorgeous indulgent cakey cookie that ticks a lot of boxes. Which is where we’ve landed today. These pretzel cookies are a bit different to my normal bake, but somehow they’ve wedged themselves into my firm favourites. The hint of salty pretzel inside and the crunch of fresh pretzel on the outside is so fun, and of course, they’re so easy to throw together quickly, which is important in my life!

Chocolate Pretzel Cookies

Makes 12


100g butter or baking spread
80g caster cugar
80g soft light brown sugar
1 egg
1 tsp vanilla extract
170g plain flour
50g cocoa powder
1/2 tsp bicarbonate of soda
pinch of salt
80g dark chocolate chunks
50g pretzels, plus a few to decorate


  1. Preheat your oven to 180°C/160°C fan/Gas Mark 4 and line two baking sheets with some sort of non stick liner.
  2. Pop your butter and sugars in a bowl and beat together with a hand or stand mixer until well combined.
  3. Add the egg and vanilla to the mix and beat again. You might have to scrape down the sides so that it’s all well mixed.
  4. Weigh out the flour and cocoa and combine in a separate bowl or the pan of the scales with the bicarbonate of soda and salt.
  5. Add the flour mixture in three parts and mix until it’s combined.
  6. Roughly chop the pretzels and chocolate into chunks and add to the cookie dough. Stir them in until they’re evenly mixed through.
  7. Divide your dough into 12 equal portions using an ice cream scoop. The cookies tend to keep their rough shape, rather than melting down like other cookie recipes I make, so make sure they’re even and rounded.
  8. Flatten them down slightly so they don’t end up too puffy! (They won’t be smooth as they’re full of odd, chunky bits!)
  9. Pop them in the oven for 10 minutes and then remove, cool for five minutes and transfer to a cooling rack. You can poke extra pretzel bits into them for a lovely added crunch!


Adapted from Two Peas & Their Pod


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