Imported from Instagram

Halloween Chocolate Pretzel Cookies

Name: Halloween Chocolate Pretzel Cookies
Prep time: 20 min
Cook time: 17 min
Total time: 67 min
Yield: 8 servings
Cuisine: American
Ingredients: 127 g Unsalted butter (Softened); 100 g Brown sugar (Packed); 100 g White granulated sugar; 1 Large egg; 1 Egg yolk (Extra yolk); 1 tsp Vanilla extract (Or a little more); 1.25 cup All-purpose flour; 0.25 cup Unsweetened cocoa powder (Sifted; plus 2 tbsp); 0.75 tsp Baking soda; Baking powder (A dash); 0.5 tsp Fine sea salt; 0.75 cup Chocolate chips (Plus extra for topping); 0.5 cup Halloween-colored M&M's (Plus extra for topping); 0.5 cup Thin pretzels (Crushed; optional but recommended); 2.5 Marshmallows (About 2–3; optional, for the web); Eye candy (A few pieces; optional)

Recipe by Heitz @heitzeats · Instagram

Imported by Evelyn Click on SeeMeCook

Thick, bakery-style chocolate cookies with Halloween-colored candy, chocolate chips, and crunchy pretzels. Optional marshmallow strands make a festive spiderweb decoration.

8 servings67 minAmerican

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Ingredients

127 g Unsalted butter (Softened)
100 g Brown sugar (Packed)
100 g White granulated sugar
1 Large egg
1 Egg yolk (Extra yolk)
1 tsp Vanilla extract (Or a little more)
1.25 cup All-purpose flour
0.25 cup Unsweetened cocoa powder (Sifted; plus 2 tbsp)
0.75 tsp Baking soda
Baking powder (A dash)
0.5 tsp Fine sea salt
0.75 cup Chocolate chips (Plus extra for topping)
0.5 cup Halloween-colored M&M's (Plus extra for topping)
0.5 cup Thin pretzels (Crushed; optional but recommended)
2.5 Marshmallows (About 2–3; optional, for the web)
Eye candy (A few pieces; optional)

Steps

1
Cream the softened butter with both sugars for 2–3 minutes, until light and fluffy.
2
Add the egg, extra yolk, and vanilla. Mix until smooth.
3
Sift the flour, cocoa powder, baking soda, baking powder, and salt directly into the wet ingredients.
4
Mix until just a few streaks of flour remain.
5
Fold in the chocolate chips, M&M’s, and crushed pretzels, reserving some of each for topping.
6
Form the dough into tall mini-mountains weighing about 160–170 g each.
7
Top each mound with the reserved chocolate chips, M&M’s, and pretzel pieces.
8
Cover the dough mounds and freeze for 30 minutes.
9
Preheat the oven to 350°F (175°C).
10
Bake for 15–17 minutes, until the edges are set and the tops look crackly. Because the dough is dark, judge doneness by the edges rather than the color of the tops.
11
Let the cookies cool on the pan for about 10 minutes.
12
Optional web decoration: Microwave a marshmallow for about 10 seconds. Wet your fingers, stretch the marshmallow between your hands over a cookie, and keep pulling and laying strands across the top until it resembles a web.