Malted Chocolate Pretzel Cookies
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A Note from Feedfeed
These malted chocolate pretzel cookies are the perfect combination of sweet, salty, and earthy thanks to a dose of malted milk powder. With no mixer and no chilling time required, these cookies are a breeze to put together whenever the craving strikes!
Recipe Description
Malted milk powder is one of my absolute favorite flavor bombs to have in my pantry. I love the flavor and tenderizing quality it lends baked goods and pancakes. I use Carnation brand malted milk powder that is available at most grocery stores, but you can also source it online at Feedfeed's Amazon Storefront. Brown butter is the backbone for these chewy cookies, which amps up the malt, cocoa, and vanilla notes. However, baking with brown butter can be tricky because of the reduction in water content. I have been adding some water back to my bakes containing brown butter to compensate, but why use water in these chocolatey cookies when you could use coffee?! Press a chocolate-covered pretzel into the tops of each cookie when they first come out of the oven and sprinkle with flaky sea salt.
- Recipe Card
Recipe Card
ingredients
- 2 sticks (16 tablespoons) unsalted butter
- 1/3 cup cocoa powder
- 3 tablespoons malted milk powder
- 2 1/2 tablespoons brewed coffee or water
- 2 teaspoons vanilla extract
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 1 large egg
- 1 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 cup mini salted pretzels, crushed
- 3/4 cup milk chocolate chips
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 20 milk chocolate covered pretzels
- Flaky sea salt, for sprinkling
Method
Step 1
Preheat oven to 350F degrees. Line two or three baking sheets with parchment paper. Arrange the oven rack to the center.
Step 2
Heat a medium pan over medium-high heat for 5 minutes. Add the butter and swirl the pan to distribute. Stir to evenly brown butter until it has a toasty fragrance and a rich brown color, about 8 minutes. Remove from heat.
Step 3
Add cocoa powder, malted milk powder, coffee or water, and vanilla extract to the brown butter and stir until well combined. Stir in granulated sugar and brown sugar, followed by the egg and kosher salt. The mixture should look emulsified.
Step 4
Add flour, crushed pretzels, chocolate chips, baking soda, and baking powder until no patches of flour remain.
Step 5
Scoop cookie dough using a 2-tablespoon scoop and arrange about 8 scoops two inches apart on each prepared baking sheet.
Step 6
Bake each sheet of cookies for 10 minutes, rotating halfway through, then immediately press a chocolate covered pretzel into the tops of each cookie, followed by a sprinkle of sea salt.
Step 7
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Store cookies in an airtight container for up to 2 weeks.