Chocolate, pretzel & peanut cookies

Name: Chocolate, pretzel & peanut cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 18
Ingredients: 250 g unsalted butter, softened but cool; 150 g light brown soft sugar; 120 g caster sugar; 2 large free range eggs, beaten; 280 g plain flour; ½ tsp baking powder; ½ tsp bicarbonate of soda; ¾ tsp sea salt flakes, plus extra to serve; 40 g smooth peanut butter; 25 g cocoa powder; 120 g milk chocolate chunks; 20 -25 salted mini pretzels, or 15 large pretzels, broken

Take Junior Bake Off judge Ravneet Gill’s freezer cookie dough recipe and give it a swavoury twist with chocolate, pretzels and smooth peanut butter. Sweet, salty, crunchy and chocolatey, these moreish cookies tick every box. The peanut butter adds a rich nutty flavour, while the pretzels bring plenty of crunch and just enough salt to keep things interesting. Add them to your biscuit tin alongside more of our biscuit recipes and cookie recipes, then explore even more swavoury treats to stay one step ahead of the latest baking trends. Follow Ravneet on Instagram.

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Vegetarian

Makes18 - 20
CourseDessert
Prepare30 mins
Cook15 mins
Total time45 mins
Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

250g unsalted butter, softened but cool
150g light brown soft sugar
120g caster sugar
2 large free range eggs, beaten
280g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
¾ tsp sea salt flakes, plus extra to serve
40g smooth peanut butter
25g cocoa powder
120g milk chocolate chunks
20 -25 salted mini pretzels, or 15 large pretzels, broken

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. Add the eggs and mix until just combined, scraping down the edges as you go.
In a separate bowl, whisk the flour, baking powder, bicarb and salt. Fold into the butter mixture until just combined, stopping as soon as it forms a dough.
Divide the dough between 2 bowls. Add the peanut butter to 1 bowl and mix until combined. Add the cocoa powder to the second bowl and knead through until smooth, then fold in the chocolate chunks.
Shape each dough into a long sausage and chill for 20 minutes. Lightly twist the two doughs together to create a marble effect.
Tip onto a sheet of baking parchment, press into a rough cylinder, then roll tightly to around 5cm diameter. Wrap in another sheet of parchment and roll again to tighten. Freeze for at least 3 hours (up to 6 months).
When ready to bake, preheat the oven to 180°C, Gas Mark 4. Line 2 baking trays with baking parchment.

Typical values per (for 18) when made using specific products in recipe