Chocolate Dipped Pretzel Cookies
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Unrated
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Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
32 cookies
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Calories
226 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Dipped Pretzel Cookies
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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!
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Ingredients
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
Instructions
- 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 1/2 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.
Notes
- For a festive Christmas cookie, dip the cookies in white chocolate and sprinkle with crushed candy canes. You can also garnish the cookies with finely chopped nuts, sprinkles, or mini M&M's.
- 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.
Nutrition Information
Show Details
Calories
226kcal
(11%)
Carbohydrates
33g
(11%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Cholesterol
30mg
(10%)
Sodium
188mg
(8%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
246IU
(5%)
Vitamin C
0.2mg
(0%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 188mg | 8% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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