If you like salty and sweet then you’re in for a treat!!
It wasn’t up until recently that I tried a salty and sweet baked good. I’d heard rave reviews of how amazing the combination was and how you had to try it. Salty and sweet recipes were popping up left right and centre. I decided to wait until things had calmed down before trying the addictive combination myself.
You really do have to try it if you haven’t done so already. The sharpness of the salt clings to your lips while sweet tones spread around your mouth. I used to eat flips (chocolate covered pretzels) a lot when I was younger. I loved them, I’d eat them every week. Then they vanished, disappeared like all the good stuff usually does.
This was also the same with Lucky Charms, I’d eat them on a regular basis when I was a child, then all of sudden those were gone were too. Now they are creeping back into the supermarkets but for a ridiculous price of £5.99 for a box of cereal! Now matter how much I loved that cereal I’m never going to pay that much for them.
Back to the cookies. Cadbury’s have recently bought out their version of chocolate covered pretzels. I bought some the other week when they were on special and instantly knew that they were destined for cookies. Chocolate covered pretzels, salted pretzels and dark chocolate chunks is what makes this cookie so lip licking good.
I used my own cookie recipe that I developed for these cookies. It’s the same recipe from my Salted Snicker Cookies and my Oreo and Dark Chocolate Cookies. It’s the perfect fool-proof recipe for that hard to achieve soft on the inside and chewy on the outside texture. The cookies are full of crunchy pretzels pieces and bittersweet chocolate chunks.
I always go for dark chocolate, I prefer it over milk chocolate any day. It’s best if you choose a dark chocolate with a minimum of 70% cocoa solids. Anything below this isn’t worth using. Get a good quality one too, if it’s poor quality then it was result in a poor tasting cookie. Remember, great ingredients will result in a great tasting cookies.
These addictive cookies last well beyond the day they were baked. I was munching on them up to 3 days after they’d come out of the oven. The salty crunch of the pretzel, the melted bittersweet pieces of chocolate and the sweet creaminess of the cookies dough will make it hard to put your cookie jar down.
250 grams (1 3/4 cups + 1 tablespoon) Plain flour
1 teaspoon Baking powder
185 grams (1 1/2 sticks + 2 teaspoons) Unsalted butter, cold and cubed
250 grams Light brown muscovado sugar
1 teaspoon Pure Vanilla extract
2 Large eggs (Fridge cold)
100 grams (4 ounces) Dark Chocolate, roughly chopped
100 grams (4 ounces) Cadbury’s chocolate covered pretzels
100 grams (4 ounces) Salted pretzels, crushed into different sized
Maldon sea salt for sprinkling
1. If you have enough baking trays line them now with parchment paper and set aside, or line them when your ready to use them.
2. In a medium bowl sift together the flour and baking powder, set to one side.
3. Using an electric mixer with a paddle attachment set to medium speed mix together the butter and sugar until the butter disappears. Scrape down your bowl with a spatula.
4. Add the vanilla extract and crack the eggs one at a time into a small bowl (I do this in case I get a bad egg) before adding them one at a time to your mixer. Mix each egg for about 20 seconds before adding the next one. When both eggs have been added add the lotus spread and mix for 20 seconds. Scrape down your bowl again with your spatula.
5. With the mixer set to low-speed gradually add the flour mixture and stop mixing when the flour disappears. Scrape down your bowl again with your spatula. Set the mixer to low again and add your dark chocolate, chocolate covered pretzels and salted pretzels.
6. Using an ice cream scoop with a 2 inch diameter scoop balls of dough and place them on the baking tray. Either freeze them for 10 minutes or chill now for 40 minutes.
7. Bake for 5-8 minutes or until the edge start to brown. Be careful not to over bake. I’d check them after 5 minutes. Keep the cookies on the tray on a wire rack for 10 minutes before transferring to the wire rack to cool completely. Re-use your baking trays if needed.
* These will last for up to 3 days stored in a cake tin with a tight-fitting lid. Store in a cool, dry place away from direct sunlight.