Chocolate pretzel cookies

Chocolate Pretzel Cookies

Miriam Pascal

Every bite of these cookies are an indulgence and packed with flavor.

Type: Parve Prep Time: 30 minutes Level: Not mentioned

Main ingredients

3/4 cup oil

3/4 cup dairy or non-dairy chocolate-hazelnut spread

1/2 cup sugar

1 cup brown sugar

1 teaspoon baking soda

1 teaspoon vanilla extract

2 eggs

1/3 cup Gefen Cocoa Powder or other unsweetened cocoa powder

2 cups flour

1 cup coarse pretzel crumbs (see note)

1 cup chocolate chips

Tuscanini Sea Salt, or other coarse sea salt, for sprinkling, if desired

Prepare the Cookies

Yields about 3 and 1/2 dozen

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper; set aside.

In the bowl of an electric mixer, on medium speed, beat together oil and chocolate-hazelnut spread until smooth. Add sugars; beat until smooth and creamy.

Add baking soda, vanilla, and eggs; beat until smooth.

Reduce mixer speed to low; add cocoa and flour. Beat until just combined; do not overmix.

Add pretzel crumbs and chocolate chips, turning the mixer on and off quickly until they are evenly distributed.

Use a medium cookie scoop (or a heaping tablespoon) to drop dough onto prepared baking sheet. Sprinkle with coarse sea salt, if desired.

Bake for 10 minutes.


These cookies freeze well in an airtight bag or container.


Make pretzel crumbs by crushing pretzels in the food processor. Don’t process them to a fine powder, though — you still want to have some pretzel texture in the cookies.


Replace some or all of the chocolate chips with nougat chips for an extra burst of flavor.