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Chocolate Pretzel Crinkle Cookies

Chocolate Pretzel Crinkle Cookies

These little cookies are perfect for baking for Santa! They are soft and chewy with nice texture thanks to blended GF pretzel flour. Salty and sweet, these cookies are a treat!
Prep Time 2 hrs 5 mins
Cook Time 13 mins
Course Dessert
Cuisine American
Servings 40 cookies


  • 2 cups ground GF pretzel crumbs, about 8 oz. of whole pretzels
  • 3/4 cup Dutch-processed cocoa powder
  • 1 tbsp baking powder
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 3/4 cup butter, melted and cooled
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 1/2 cups powdered sugar


  • Blitz your pretzels in a food processor or blender for 2 minutes until you have very fine crumbs.
  • In a bowl, whisk the pretzel crumbs, cocoa, and baking powder. In another bowl, beat the brown sugar, oil, eggs, and vanilla until well combined with a whisk or hand mixer. Slowly stir in the dry ingredients until it just forms a dough. Cover with plastic wrap and refrigerate the dough for 2 hours.
  • Once chilled, preheat the oven to 350 degrees F. Measure and shape the dough into 1-inch balls. Roll each ball into powdered sugar until evenly coated and place on a parchment-lined baking sheet.
  • Bake 13-15 minutes until the tops of the cookies are cracked. Remove from the oven and allow the cookies to cool on a wire rack until completely cooled.
  • Store in an airtight container for up to 3 days or freeze for up to 3 months.


Be sure to use Dutch-processed cocoa powder. Regular cocoa powder will not provide the domed lift needed for these cookies. Plus, the taste is far superior!
This mixer is so powerful and built so well your grandchildren will use it.
Keyword Chocolate Pretzel Crinkle Cookies
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