There are three food items that work very well together and everyone agrees; it’s chocolate, peanuts, and pretzels. Which is why these cookies are bound to be a holiday favourite!
I’ve been waiting for what seems like an eternity to publish this Chocolate Pretzel Peanut Cookie recipe. I absolutely love pretzels; actually, anything salty for that matter!
Figures doesn’t it? I had to go and love salty foods and I’m one of those people that bloats and swells at the first sign of sodium. I’d like to say I consume salt in moderation, but that would be a lie.
Everyone who knows anything about food pairings at all, knows that salty and sweet are the perfect match. That is why, Dear Reader, the salty pretzels and the salted peanuts are a must!
The cookies won’t be too salty at all, because don’t forget, we’re covering the two in copious amounts of melted chocolate! The sweetness from the chocolate will offset the saltiness from the pretzels and the peanuts.
Yum! How do I make these no bake cookies?
Now, these are drop cookies in essence, which basically means you can pull this recipe together in the amount of time that it takes you to melt chocolate and stir in the pretzels and peanuts.
Once combined, just drop heaping tablespoons of the mixture onto parchment-lined baking sheets and set aside to harden. I like to top my cookies with a few chopped peanuts, but it’s completely optional!
It’s very important to use salted peanuts. The salt on the peanuts, along with the salt on the pretzels, help to balance the sweetness in the chocolate. I tried these cookies with semi-sweet chocolate first, and they were not as good.
Chocolate is temperamental; don’t rush it!
A word of advise, Dear Reader – I would suggest that you leave these cookies to harden at room temperature. That could take up to two or three hours depending on how cool your kitchen might be.
If you refrigerate hot/warm melted chocolate, you run the risk of having the milk solids separate, which is what has happened whenever you see that unsightly white, chalky residue on some chocolate. Don’t risk it; plan ahead and let these harden at room temperature.
Do I have to use coconut oil in my melted chocolate?
Not at all! With the amount of chocolate, pretzels, and peanuts, you can be assured that one teaspoon of coconut oil will not change the taste of your chocolate. In addition, you can skip the coconut oil completely!
If you want a thinner melted chocolate for coating, use the coconut oil. You can use two teaspoons or even three if you want! I like to use it because it thins the chocolate and it helps to keep the candy shiny once the chocolate has hardened.
These are a great holiday confection that everyone will love. Just be sure to warn everyone first that these cookies have peanuts in them. Nobody wants a peanut allergy mishap during Christmas!
Once these cookies have hardened, transfer them to a food-safe container and keep them in the fridge. Only remove as many as you need to at a time. Just place them on a plate and serve. You don’t really need to bring them to room temperature first. They warm up quite quickly.
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Chocolate Pretzel Peanut Cookies
- 3 cups mini pretzel sticks
- 2 cups salted peanuts
- 2 cups semi sweet chocolate
- 1 teaspoon coconut oil (optional)
- In a large sauce pot, melt the chocolate and coconut oil over low heat, stirring frequently until very smooth.
- Remove from heat. Stir in the pretzels and peanuts.
- Using a two-tablespoon cookie scoop, drop mounds of the cookie mixture onto baking sheets lined with parchment paper.
- Top each cookie with a sprinkling of chopped peanuts. (Optional)
- Set aside. Allow chocolate to set at room temperature for 2-3 hours.
- Once completely cooled and set, store in food safe container or package in cellophane bags for giving giving.
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