Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

Savour the moment and indulge in one of these pretzel-filled cookies when you need a break.

  • Prep time 25 minutes
  • Total time 40 minutes
  • Portion size 42 servings
  • Credits : Canadian Living Magazine: December 2021



In large bowl, using electric mixer on medium speed, beat butter with both sugars until smooth and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In separate bowl, using whisk, combine flour, baking soda and salt. Using wooden spoon, stir dry ingredients into butter mixture. Stir in chocolate and pretzels.

Preheat oven to 350°F; line 2 baking sheets with parchment paper. Drop dough by 2 tbsp onto prepared baking sheets. Bake on upper and lower racks of oven until lightly browned, about 12 minutes, rotating baking sheets halfway through baking time. Transfer cookies to wire racks; let cool completely. (Make-ahead: Can be stored in airtight container at room temperature for up to 3 days or frozen for up to 2 months.)

Nutritional facts Per serving: about

  • Iron 0.6 mg
  • Fibre 1 g
  • Sodium 100 mg
  • Sugars 10 g
  • Protein 1 g
  • Calories 125
  • Total fat 6 g
  • Cholesterol 20 mg
  • Saturated fat 4 g
  • Total carbohydrate 17 g
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Baking & Desserts

Crunchy Chocolate Pretzel Cookies