Double Dutch Ditch.

So, remember that time when I said that I couldn’t go 1 week without a cookie? Yea, well yesterday confirmed that once again, cookies are my life. Oh, and remember when I said that my Dad was on a health-kick? Yep, me neither. 
You see, living a healthy lifestyle doesn’t mean you have to eat lettuce 7 days a week. It’s about balance. Balance is about treating yourself…if you want a cookie, have a cookie. No deprivation. So, let’s get down to it. 
Hello, beautiful cookie dough and what’s that…pretzels?

Ummm…we stuff the pretzel in between two pieces of cookie dough and 

seal it up.

You will ditch your diet for these…trust me.

These cookies are worth ditching the diet…it’s like ditching school, without the fear that your parents will find out and ground you for eternity.

Milk is required. 
These cookies are the perfect balance of sweet (from the addition of chocolate chips, chunks of chocolate, and sweetened coconut), and salty (from the pretzels), with a whole bunch of crunch from the nuts!
Pretzel-Stuffed Double Chocolate Everything Cookies:
1/2 c. coconut oil, softened (not liquid, and not hard, in between)
3/4 c. packed dark brown sugar
1 t. pure vanilla extract 
1 large egg
1 1/4 c. all-purpose baking flour
1/2 t. baking soda
1/4 t. salt
1/2 c. bittersweet chocolate chips (I used Ghirardelli 60% cocoa)
2 oz. bittersweet chocolate, tear using your hands into small chunks (I used Ghirardelli 60% cocoa)
1 c. sweetened, shredded coconut
1/2 c. chopped pecan
1/2 c. chopped walnuts
42 tiny salted pretzels (the one’s in a bag)
1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
2. In the bowl of an electric stand mixer, fitted with the paddle attachment, beat the brown sugar, coconut oil, and vanilla together on high speed, until light and fluffy.
3. Beat in the egg.
4. In a large mixing bowl, sift together the flour, baking soda, and salt.
5. Add the flour mixture to the sugar mixture and mix on low speed, just until blended. Scrape down the sides of the bowl as needed.
6. Fold in the chocolate chips, chocolate chunks, coconut, and nuts. 
7. Drop about 1 teaspoon of dough onto the prepared baking sheet. Place 1 pretzel in the center of the dough. Cover the pretzel with another teaspoon of dough, sealing up the sides of the dough to form a round ball.
8. Repeat with the remaining cookie dough and pretzels.
9. Bake for 5 minutes. Then, switch the pan positions and rotate each sheet by a half turn, then continue to bake the cookies until slightly golden brown, about another 5 minutes. 
10. Let the cookies cool for 3 minutes on the baking sheet before transferring to a wire rack for cooling. Or, just grab a glass of milk and go to town!
Makes about 36-42 cookies. 


  1. These cookies look fantastic! I absolutely love the combination of sweet and salty with my desserts. Such a clever idea to sandwich the pretzel between the dough, makes for a great surprise.

  2. Oh you know it Susan! So sneaky and clever that little pretzel!

  3. Salty sweet is always a winner!

  4. I agree with every little piece of this. YES.


  1. […] adapted Chelsy’s original double chocolate pretzel stuffed everything cookie to suit what I had on hand.  Because I used almonds and the recipe called for coconut oil, coconut […]

Speak Your Mind