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Peanut butter and pretzel choc-chunk cookies

  • 0:15 Prep
  • 0:35 Cook
  • Makes 24


  • 200g dark chocolate, chopped
  • 75g butter, chopped
  • 2 eggs
  • 2/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup plain flour
  • 1/2 teaspoon baking powder
  • Extra 150g dark chocolate, chopped
  • 1/2 cup smooth peanut butter
  • 24 (1 1/4 cups) pretzels


  • 1
    Preheat oven to 180C/160C fan-forced. Line 4 large baking trays with baking paper.
  • 2
    Place chocolate and butter in a small saucepan over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until melted and smooth. Remove from heat. Whisk eggs, sugar and vanilla together in a large bowl until frothy. Gradually whisk in chocolate mixture. Stir in flour and baking powder until well combined. Stir in extra chocolate.
  • 3
    Drop level tablespoons of mixture onto prepared trays, about 6cm apart. Spoon 1 level teaspoon peanut butter onto centre of each mound. Top each with 1 pretzel. Bake, 2 trays at a time, for 12 to 15 minutes or until surface of cookies is cracked but still soft. Cool for 10 minutes. Transfer to a wire rack to cool. Serve warm or cold.

Source: taste.com.au


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