If you love brownies and pretzels, this cookie recipe is for you! These soft and chewy brownie cookies are baked and then topped with pretzels after coming out of the oven. Each delicious cookie is the perfect balance between sweet and salty.
What do I need ?
Original recipe yields 32 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 cup butter, softened
4 oz. (2/3 of 170-g pkg.) Baker's Premium 70% Cacao Dark Chocolate, chopped
1-3/4 cups sugar
1 tsp. vanilla
2-1/2 cups flour
64 miniature pretzel twists
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How do I make it ?
Microwave butter and chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour.
Refrigerate 1 hour.
Heat oven to 350°F. Roll dough into 64 (1-inch) balls; place, 2 inches apart, on parchment-covered baking sheets.
Bake 8 min. or just until centres of cookies are set. (Do not overbake.) Cool on baking sheets 1 min. Gently press 1 pretzel into top of each cookie; cool additional 5 min. Transfer to wire racks; cool completely.
Kraft Kitchen Tips!
Melt 1 oz. Baker's White Chocolate as directed on package; drizzle over cooled cookies. Let stand until chocolate is firm.
Calories From Fat
% Daily Value
Total fat 6 g
Saturated fat 3.5 g
Cholesterol 30 mg
Sodium 80 mg
Total carbohydrate 23 g
Dietary fibre 0 g
Sugars 12 g
Protein 2 g
32 servings, 2 cookies (37 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.