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

by Courtney on January 17, 2013

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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
  • 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
  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.


Comments Closed


The Duo Dishes January 17, 2013 at 10:51 pm

Leave it to you to know exactly how to use those pretzels. Sweet & salty!

Barbara | Creative Culinary January 18, 2013 at 1:48 pm

I’m not a huge fan of pretzels but I love them in conjunction with something sweet and this does the trick. I have some Green and Black’s…you might force me to get busy with it!

Tina January 27, 2013 at 2:48 pm

Thanks for the recipe! These look amazing

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