Brace yourself for a symphony of flavors as rich, velvety chocolate collides with the satisfying crunch of pretzels, all elegantly topped with a luscious peanut butter drizzle.
The ingredients are simple and the final result is delicious! (p.s. if you have peanut issues just swap the peanut drizzle for more regular chocolate)
Chocolate pretzels = YUM
Spritz the bottom of a glass with nonstick cooking spray/ press the cookies until flat.
Chocolate Pretzel Cookies with Peanut Butter Drizzle
Prep time:
Cook time:
Total time:
Serves: 24 cookies
Ingredients
- 1 (15.25 ounce) package chocolate cake mix
- 1 stick unsalted butter, melted
- 2 eggs, room temperature
- 1 cup broken pretzels, divided
- 1 cup semisweet chocolate chips, divided
- ¼ cup peanut butter chips
- 1 tablespoon vegetable shortening or coconut oil
Instructions
- Preheat the oven to 350 degrees. Prepare two or more rimmed baking sheets with parchment paper.
- In a mixing bowl, add the chocolate cake mix, melted butter, and eggs. Beat until evenly blended. The batter will be thick.
- Fold in ½ cup pretzel pieces and ¾ cup chocolate chips until evenly mixed.
- Using a medium cookie scoop, portion the dough and place on the prepared baking sheets.
- Spritz the bottom of a glass with nonstick cooking spray/ press the cookies until flat.
- Press the remaining pretzel pieces and chocolate chips into the tops of the cookies.
- Bake for 8 to 10 minutes or until the edges are set and the cookies have puffed up.
- Cool on the baking sheet for 5 minutes before moving the cookies to cool completely on a wire rack.
- Meanwhile, pour the peanut butter chips into a microwave safe bowl. Dot the top with the vegetable shortening. Microwave on high for 60 seconds. Stir well using the residual heat to continue melting the peanut butter chips.
- Transfer the melted peanut butter to a piping bag. Snip the end and drizzle over the cookies.
- Allow the peanut butter drizzle to set before serving.
- Store in an airtight container for up to 2 weeks.
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