Chocolate Pretzel & Nut Butter Cookies

The original recipe calls for peanut butter, but you can use any kind of smooth nut butter you prefer. I like almond butter for this.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, use an electric hand mixer (or a wooden spoon) to cream the butter and sugars until smooth and combined, but not fluffy.

Step 2

Add the eggs and mix until just combined, scraping down the edges as you go.

Step 3

In a separate bowl, whisk the flour, baking powder, bicarb and salt. Fold into the butter mix until just combined, stopping as soon as it forms a dough.

Step 4

Separate the cookie dough into two bowls. Add the nut butter to one bowl and mix until combined. Put the cocoa powder in the second, knead through until smooth, then fold in the chocolate chunks.

Step 5

Shape each dough into a long sausage and chill for 20 minutes.

Step 6

Lightly twist the doughs together on a sheet of baking parchment to create a marble effect. Press into a rough cylinder, then use the parchment paper to roll tightly to around 5cm diameter.

Step 7

Wrap in another sheet of parchment and roll again to tighten.

Step 8

Freeze for at least 3 hours (up to 6 months).

Step 9

When ready to bake, preheat the oven to 180°C, gas mark 4. Line 2 baking trays with baking parchment. Remove the dough from the freezer and leave for 5 minutes.

Step 10

Slice the dough into 1.5cm disks, as many as cookies you want to bake. Arrange on the trays with plenty of space between them - they will spread slightly.

Step 11

Press a mini pretzel into the centre of each cookie.

Step 12

Bake for 13-15 minutes until golden. Leave on the tray to cool completely.

↑Support creators by visiting their site 😊