Green and Blacks Toffee Milk Chocolate and Pretzel Cookies aka Victoria and Albert’s

by Courtney on January 17, 2013

Post image for Green and Blacks Toffee Milk Chocolate and Pretzel Cookies aka Victoria and Albert’s

The vision of crushed pretzels¬† in some sort of sweet pastry raced through my mind as I sat in a seminar recently. As my colleagues jockeyed for attention and notice in those forced group games, I kept dreaming of pretzels. I had a big box of them sitting on my kitchen table. What to do? I then saw my Green and Blacks Milk Chocolate Toffee bar, and this cookie was born. I’ve seen other variations of a pretzel cookies on the internet, but ,mine is different as I incorporate the ground pretzels into the cookie dough, not just plunking some pretzel on top. The rich toffee and chocolate merge excellently with the salty, crunchy pretzel. When I think of toffee I think of England, and when I think of pretzels I think of Germany. So thus, I christened these cookies Victoria and Albert’s, the greatest Anglo/ Deutsche pairing ever. Yes. I’m a nerd who watches too much British Drama.


Green and Blacks Toffee Milk Chocolate and Pretzel Cookies aka Victoria and Albert's
Recipe type: cookie
Serves: 24
 
Ingredients
  • 1½ cups of ground pretzel sticks ( reserve ¼ cup for topping)
  • 1½ sticks of unsalted butter room temp
  • 1½ cups dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 Green and Blacks Toffee Bar chopped
Instructions
  1. Preheat oven to 350.
  2. Line Cookie sheets with parchment paper.
  3. In a blender grid the pretzel sticks. The texture should be medium coarse. Set aside.
  4. In a bowl of stand mixture, cream the butter and brown sugar for 3 minutes with a paddle attachment.
  5. Add the eggs, cinnamon and vanilla extract and continue to mix.
  6. Scrape down mixture for sides to thoroughly blend.
  7. Add the flour, 1¼ cups of pretzel crumbs and baking soda. Beat with paddle another 2 minutes, scraping down sides as necessary.
  8. Add the chocolate and mix lightly in mixture.
  9. Make rounded spoons of dough, no larger than a walnut . Carefully pick up up dough and dip top in the remaining ¼ cup of ground pretzels.
  10. Place on baking sheet. spaced apart. 12 to sheet.
  11. Bake until cookie spreads,crisp around edges and golden, approx 8 min ( varies by oven). Do not overcook.