Peanut Butter and Pretzel Choc-Chunk Cookies
Recipe: #35796
October 01, 2020
Categories: Desserts, Snacks, Baby Shower, Game/Sports Day, Picnic Potluck, Oven Bake, Vegetarian, Chocolate, more
"From our weekday newspaper The West Australian."
Ingredients
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 by Step Method
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
No special items needed.