You’ll love these Chocolate Dipped Pretzel Cookies because they hit all the right notes: sweet, salty, crunchy, and creamy, making them the kind of treat you’ll reach for again and again!
For the cookies:
- 2 cups mini pretzel twists
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter, at cool room temperature
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
For the topping:
- 2 cup chocolate chips
- 1 teaspoon coconut oil
- 1/3 cup finely chopped pretzels
- 1/3 cup toffee pieces
-
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
-
Put the pretzels in a food processor or blender, and blend until you have finely ground pretzel crumbs. You should have 1 cup of crumbs.
-
In a medium bowl, whisk together the pretzel crumbs, flour, baking soda, baking powder, and salt. Set aside.
-
Using a stand mixer (or hand mixer), beat butter and sugars together until creamy and smooth. Add in the eggs and vanilla extract. Mix until combined.
-
Add the dry ingredients and mix until just combined. Don’t over mix.
-
Scoop 1 ½ tablespoons of the dough into a ball. Place dough balls on prepared baking sheet, about 2-inches apart.
-
Bake cookies for 10 to 12 minutes or until the edges are slightly golden brown around the edges, but the centers are still soft. Don’t over bake.
-
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
-
Add the chocolate chips and coconut oil to a medium microwave safe bowl. Place in the microwave and heat in 30 second intervals until smooth.
-
In a small bowl, combine the chopped pretzels and toffee bits. Line two baking sheets with wax paper or parchment paper.
-
Dip half of a cooled cookie into the melted chocolate then sprinkle with toffee-pretzel mixture; place on the lined baking sheets and repeat with remaining cookies. The chocolate should set up within 30 minutes, but if you want to speed up the process, place the baking sheet in the fridge for about 10 minutes.
Store the cookies in an airtight container on the counter for up to 3 days. You can also freeze the cookies for up to 3 months.
Calories: 226kcal, Carbohydrates: 33g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 30mg, Sodium: 188mg, Potassium: 53mg, Fiber: 1g, Sugar: 22g, Vitamin A: 246IU, Vitamin C: 0.2mg, Calcium: 34mg, Iron: 1mg
