Pretzel Chocolate Pecan Cookie Recipe
Pretzel chocolate pecan cookies are a bit salty, nutty and buttery with a bit of chew thanks to chopped pretzels, salted pecans and bittersweet chocolate as well as brown sugar in the dough. I also added a cup of crispy rice cereal, which keeps these cookies from being too dense.
Why this cookie?
As an intensely curious person, I always like to hear the back story of things. These cookies originated because I took a swim with my iphone on July 4th.
Public Service Announcement: If you, dear reader, have an iphone. Stop reading this right now, grab your phone and back up all your files to something called the icloud. I do not know how to help you do this but if I had done this, I wouldn’t be missing 2,000 photos right now.
Anyhoo, I keep my list of weekly to-dos in the notes app of my phone, including my to-dos for this website. So, after the phone and I went swimming, I knew I had a cookie recipe to bake this week but couldn’t remember–and couldn’t refer to my notes app–which one was scheduled.
The magical part of this Food52 recipe, which was actually created by one of their readers, someone named Dr. Babs, who is an optometrist in Austin, Texas, is a combination of cereal, salty snack, nuts and chocolate.
And I had ingredients that needed to be used up: leftover crispy rice cereal, pecans, and a couple cups of miniature salted pretzels that are now several months old. Not stale enough to toss but not fresh enough to eat.
Memorize the formula below. You’ll have choices for each that you’ll add to the basic cookie dough.
1 cup cereal or granola (I used crispy rice cereal)
½ cup salty snack food like pretzels or chips (I used mini pretzels)
½ cup nuts or seeds (optional) (I used pecans)
1 cup chocolate chips or disks (I used bittersweet disks but you can use any chocolate you like. Semi-sweet, milk, dark, white, you could even leave out the chocolate if you wanted to but maybe put something in its place like dried cranberries or raisins. Or you could use toffee chunks).
A note about oven temperature with this recipe. I usually prefer baking cookies at 350 because I find they overcook otherwise. But not so with this cookie. You want to bake these at 375 for 13 minutes. Check them. If there are a few cookies that are pale and puffy in the middle, leave the tray in for another minute or two. No longer.
Pretzel chocolate pecan cookies are a bit salty, nutty and buttery with a bit of chew thanks to chopped pretzels, salted pecans and bittersweet chocolate as well as brown sugar in the dough.
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 3/4 sticks butter, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups brown sugar
- 1 large egg
- 1 cup chocolate chips or disks
- 1 cup cereal or granola
- 1/2 cup salty snack, pretzels or potato chips , chopped
- 1/2 cup nuts or seeds, chopped
- Measure the dry ingredients flour through salt and place in a small bowl.
- In a large mixing bowl or in the bowl of a stand mixer, mix the butter on medium speed for one minute until fluffy.
- Add vanilla extract and blend together.
- Add sugar and mix on medium speed for one to two minutes.
- Add egg and mix until thoroughly incorporated.
- Pour dry ingredients into mixing bowl and mix until just combined. Don’t over mix or your cookies will be tough
- Add chocolate (I used bittersweet disks because that’s the mood I was in). Mix until just incorporated.
- Add cereal (I used crisp rice cereal), add ½ cup salty snack (I used chopped pretzels) and ½ cup chopped nuts (I used pecans) stir into the cookie dough with a spatula.
- Scoop out dough onto plastic wrap and wrap tightly.
- Chill dough for at least three hours, preferably overnight.
- Preheat oven to 375.
- Scoop dough onto parchment lined baking sheet using a cookie scoop or teaspoon
- Bake one tray at a time at 375, rotating the pan halfway through baking time, which is from 13 to 15 minutes. Pay attention to what you’re smelling. When you smell the cookies, they are done baking or nearly so.
For all of you bakers who prefer to bake your cookies at 350, this is not the dough for baking low. Stick with baking at 375 for 13 to 15 minutes.
Remember to pay attention to your nose If the cookies are done or nearly so, you'll smell them.
Combined into a perfectly balanced cookie dough, these cookies taste amazing. They remind me of Famous Amos cookies back when when the cookie company was still baking cookies from scratch in Hawaii. I was a young teenager on family vacation when I had my first Famous Amos cookie. I still remember sitting on the hot beach devouring a bag full of those miniature chocolate chip cookies. Do you remember the original Famous Amos?
Your turn: what have you been baking?
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