If you’ve been following along on Instagram this afternoon, you’ll know that we’ve been testing this recipe in the Sweet Mag kitchen. Normally we’d test, then re-bake at a later date so that we had a stack of pretty pictures of our delicious biscuits (for our American readers, biscuits=cookies). But they were too good to wait, pop up to the shop and grab yourself everything you need for these delicious treats!
A quick note on prep. We used a 200g block of high quality 70% cocoa chocolate from the baking isle instead of chocolate bits or buttons. Turn the block of chocolate over so that the flat surface is face up. Chop into the chocolate diagonally, keeping your chops about 1cm apart. The chocolate will splinter apart into uneven chunks. Resist the temptation to make them smaller, part of the deliciousness of these biscuits is the chunky chocolate running through them all!
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You’ll find pre-made caramel filling in the baking isle in tins. You don’t need a whole tin for these cookies, but you’ll need to empty the lot and give it a good stir because it separates in the tin. Store any excess according to the instructions on the tin. You’ll see in our images that we’ve only used a little caramel on the tops of our cookies (we weren’t sure what it would do in the oven), but you can definitely pop a good dollop on them, just make sure you add a little bit of an indent into the top of your cookie so that the caramel doesn’t just melt and run all over the tray.
[x_custom_headline type=”left” level=”h2″ looks_like=”h3″ accent=”true”]Ingredients[/x_custom_headline]
1 1/3 cups plain flour
1 tsp bi carb soda
1 tsp baking powder
1 cup rolled oats
200g good quality dark chocolate, chopped into large chunks
2/3 cup brown sugar, firmly packed
1/3 cup caster sugar
1/2 cup peanuts
1 egg, lightly beaten
115g butter, melted
1 tsp good quality vanilla essense
1/4 cup pre-made caramel tart filling
Small baked pretzels
[x_custom_headline type=”left” level=”h2″ looks_like=”h3″ accent=”true”]Dark Chocolate, Peanut,
and Caramel Pretzel Cookies[/x_custom_headline]
Pre-heat you oven to 180ºC, and line two biscuit trays with baking paper.
Sift together the flour, bi-carb soda and baking powder. Mix together all of the dry ingredients, including the chocolate and peanuts. If you’re not a peanut fan, try macadamias, walnuts, or pecans, and if you’re nut-free you can omit all together and add some roughly chopped pretzels.
Add the melted butter, vanilla, and egg to the dry ingredients and mix well. Your mix will appear crumbly, but should roll into a ball and hold it’s shape. Roll into small balls and pop on trays lined with baking paper. Hot tip: make an ‘OK’ hand signal with your thumb and middle finger for the perfect sized ball of dough. If you’ve got big hands, use your index finger and thumb instead. If you’ve got small hands… just eat two!
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These babies will spread, so give them a good 4cm breathing room on your trays. Use a clean finger or the back of a teaspoon measure to create an indent in the top of your cookies, and add a dollop of caramel. Remember to take it out of the tin and give it a good stir before using. Press a pretzel firmly on top of your caramel.
Put them in the oven for approximately 12 minutes until lightly golden, depending on your oven it’s a good idea to turn them mid way through so that they bake evenly.
Crunchy on the outside and soft in the centre, these bikkies are rich and delicious – perfect with an afternoon cup of tea!
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