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
- 1 1/2 cups of ground pretzel sticks ( reserve 1/4 cup for topping)
- 1 1/2 sticks of unsalted butter room temp
- 1 1/2 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
- Preheat oven to 350.
- Line Cookie sheets with parchment paper.
- In a blender grid the pretzel sticks. The texture should be medium coarse. Set aside.
- In a bowl of stand mixture, cream the butter and brown sugar for 3 minutes with a paddle attachment.
- Add the eggs, cinnamon and vanilla extract and continue to mix.
- Scrape down mixture for sides to thoroughly blend.
- Add the flour, 1 1/4 cups of pretzel crumbs and baking soda. Beat with paddle another 2 minutes, scraping down sides as necessary.
- Add the chocolate and mix lightly in mixture.
- Make rounded spoons of dough, no larger than a walnut . Carefully pick up up dough and dip top in the remaining 1/4 cup of ground pretzels.
- Place on baking sheet. spaced apart. 12 to sheet.
- Bake until cookie spreads,crisp around edges and golden, approx 8 min ( varies by oven). Do not overcook.
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{ 3 comments… read them below or add one }
Leave it to you to know exactly how to use those pretzels. Sweet & salty!
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!
Thanks for the recipe! These look amazing
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