Chocolate Pretzel Shortbread
Published April 1, 2025
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/225 grams unsalted butter, softened
- ½cup/100 grams light brown sugar
- ¼cup/30 grams powdered sugar
- ½teaspoon kosher salt (such as Diamond Crystal)
- 1¼cups/160 grams finely ground pretzels (see Tip)
- 1cup/128 grams all-purpose flour
- 1cup/170 grams bittersweet chocolate chips
- Flaky salt, for sprinkling
Nutritional analysis per serving (14 servings)
286 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 3 grams protein; 147 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees.
- Step 2
In a large bowl, combine the butter, brown sugar, powdered sugar and salt. Mix with a wooden spoon or electric mixer on low until creamy and well combined. Add the ground pretzels and flour and stir gently to combine. When there are a few streaks of flour remaining, fold in the chocolate chips.
- Step 3
Butter and line an 8-by-8-inch metal baking pan or 9-inch round metal cake pan with parchment paper. Press the dough into an even layer in the pan. Prick the dough with a fork every few inches and sprinkle with flaky salt.
- Step 4
Bake until golden brown, about 30 minutes. Let cool completely in the pan, then slice. (Store shortbread in an airtight container for up to 1 week.)
- Grind the pretzels in a food processor until very fine and sandy. Alternatively, put them in a resealable bag and crush them with a rolling pin or mallet.
Private Notes
Comments
Stay with a metal pan for better results. I find that bake products do not cook evenly in glass. For the longest time, I used a glass baking pan and was always frustrated with the results. The middle was always mushy, and I could not understand why. Glass heat transfer doesn't interact with the batter as well as metal. I finally upped my game to metal and now all my baked goods cook evenly. The center and the edges are cooked the same.
@LaPoodella Good morning, fellow baker! You will want to read further to see that the tip referred to in the ingredient list directs you to grind pretzels in a food processor or to crush them with a rolling pin. I’m sure you will have already noticed this after a bit more coffee. :)
These were great and thankfully not too sweet. I packed thin chip pretzel chips in a blender and it worked well. Honey wheat pretzels would be good too. A double batch in a 9x13 metal pan worked just fine. I was a bit worried about adding extra salt given the salty pretzels but glad I did. My 9 year old who is sitting next to me did not like these and would like me to include her review: "these were dry and tasted too much like walnuts." No walnuts were added but opinion noted.
I am making these for the first time (they're in the oven right now), and could use some guidance on how deep the pressed-down dough should be. Although I made a double batch, I'm afraid I'm going to have crackers instead of cookies! I'm also curious about whether anyone has tried this recipe with the "dark" (Utz brand) pretzels I saw in the store tonight, but didn't buy. When I tasted the dough I found myself wanting a bit "more-pretzel-ey" flavor.
I love the taste although they are very crumbly after cooked and cut. Maybe a topping for ice cream instead
I have 3 little boys who usually go for anything chocolate, and while adult friends enjoyed these, the kids weren't super keen. def agree that the texture was dry. on the other hand, liked how quickly this can be pulled together in a pinch (and good way to use up surplus of pretzels!).