Peanut Butter and Pretzel Choc-Chunk Cookies

24
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (53.5 g)
  • Calories 205.3
  • Total Fat - 13.5 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 92.5 mg
  • Sodium - 116.2 mg
  • Total Carbohydrate - 17.5 g
  • Dietary Fiber - 1.6 g
  • Sugars - 10.6 g
  • Protein - 4.2 g
  • Calcium - 29.1 mg
  • Iron - 2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 180C/160C fan-forced. Line 4 large baking trays with baking paper.

Step 2

Place chocolate and butter in a small saucepan over medium heat and cook, stirring occasionally, for 4 to 5 minutes or until melted and smooth and remove from heat.

Step 3

Whisk eggs, sugar and vanilla together in a large bowl until frothy and gradually whisk in chocolate mixture and now stir in flour and baking powder until well combined and then stir in extra chocolate.

Step 4

Drop level tablespoons of mixture onto prepared trays, about 6cm apart and then spoon 1 level teaspoon peanut butter onto centre of each mound and top each with 1 pretzel and bake, 2 trays at a time, for 12 to 15 minutes or until surface of cookies is cracked but still soft.

Step 5

Cool for 10 minutes and then transfer to a wire rack to cool.

Step 6

Can serve warm or cold.

Tips & Variations


No special items needed.

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