Chocolate Pretzel Monster Cookies

Chocolate Pretzel Monster Cookies are a fun kitchen project to make with kids. Think of huge oatmeal cookies but jazzed up with pretzels and chocolate mini eggs and various pantry staples. Yum!

If you’re looking for a baking project to make with the kids, these Chocolate Pretzel Monster Cookies are simply the best.

Nutty and crunchy, soft and chewy, they are an impressively huge cookie, made even more fun with the addition of chocolate mini eggs and salty pretzels.

I’m willing to bet you have all of the ingredients right now, and if not, the recipe is easily adaptable for substitutes.

Everyone loves a chewy oatmeal cookie and these are the base for our treat. They are lightly spiced with cinnamon and contain both molasses and maple syrup for a deep caramel flavour.

From there, these cookies just keep getting more and more exciting with every ingredient added. The bowl becomes a science project – with pantry staples like coconut, almond butter and pumpkin seeds getting added in.

After 15 minutes of baking time, it’s time to gather the family together with a pitcher of milk and enjoy these cookies warm from the oven.

The kids and I made a double batch of these Chocolate Pretzel Monster Cookies for a skating party we hosted last weekend. (Remember when we hosted parties?!) When you’re out there on the ice, playing hockey with twenty of your friends, only a giant power cookie can keep you going.

With everything going on this month (I promised myself I wouldn’t name it) we all need a stress-free baking project. These Chocolate Pretzel Monster Cookies are guaranteed delicious, deliver tried-and-true results and are a whole lot of fun to make, too.

The recipe is adapted from Autumn Monster Cookies in The Pretty Dish cookbook. We put our own spin with pretzels and mini eggs, because Easter is just around the corner.

Happy Baking, friends. Be well. Be safe. Stay home and wash your hands!

Chocolate Pretzel Monster Cookies

A soft and chewy oatmeal cookie, packed with delicious add-ins and loved by all.
5 from 1 vote
Print Pin Rate
Course: Desserts
Cuisine: American
Essential Ingredient: Oatmeal
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 24 cookies
Calories: 322kcal

Ingredients

  • 1 cup unsalted butter room temperature
  • 1/2 cup almond butter
  • 1 cup light brown sugar firmly packed
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup sweetened shredded coconut
  • 4 Tablespoons pure maple syrup
  • 2 Tablespoons molasses
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups rolled oats
  • 1 cup salted pretzels broken
  • 1/3 cup pepitas
  • 1/2 cup milk chocolate chips
  • 1/2 cup chopped dark chocolate
  • 1/2 cup chopped chocolate mini eggs or M&M's

Instructions

  • Preheat the oven to 325F. Line two baking sheets with parchment paper. Adjust oven racks to the top and bottom thirds of the oven.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, almond butter and brown sugar until they are the consistency of whipped cream, about 4 minutes. You will need to scrape down the sides of the bowl a few times.
  • Meanwhile, stir together the flour, cinnamon, baking soda and salt in a medium bowl. Toss in the coconut and stir to combine.
  • Add the maple syrup and molasses to the whipped butter and beat to combine. Crack in the egg and add the vanilla. Beat well, scraping down the sides of the bowl as needed.
  • Add the flour mixture to the bowl and mix on low until just combined – only a few seconds should do it. Tip in the oats and mix for a few more seconds. Finally add the remaining ingredients: pretzels, pepitas, chocolate chips, chocolate chunks and chocolate mini eggs. At this point I like to stir the cookie dough by hand with a wooden spoon or sturdy spatula. Mix only until the ingredients are combined.
  • Using a 1/4 cup dry measuring cup to scoop the dough, drop 12 cookies onto each pan. Keep them 2 inches apart if possible. Bake for 13-15 minutes, rotating the pans from top to bottom racks once, until the edges are a light golden brown. The centres will still be soft.
  • Cool the cookies on the pan for 5 minutes, then carefully remove to wire racks to cool completely. Store in an airtight container for up to 7 days. They also may be frozen for up to 3 months.

Nutrition

Calories: 322kcal | Carbohydrates: 39g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 210mg | Potassium: 181mg | Fiber: 3g | Sugar: 20g | Vitamin A: 267IU | Calcium: 56mg | Iron: 2mg

If you’re looking for a slightly healthier cookie, these one-bowl, small-batch chocolate chip cookies come together quickly in a food processor.

Honey Whole-Wheat Chocolate Chunk Cookies

If rolled cookies are your favourite, try these tender, lightly sweetened maple cookies, beloved by people of all ages. The cookie dough can be mixed up in advance, and then rolled and cut out with children’s help.

Soft Maple Sugar Cookies

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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Comments

  1. I bought mini eggs for another recipe for an event that ended up being cancelled. This is the perfect recipe to make with them and for these times. Not a lot has changed since we already homeschool but also everything has changed. Baking cookies is a good plan.

  2. 5 stars
    So yummy! Even my picky ‘doesn’t like coconut and pumpkin seeds’ loved these!

  3. I’m eager to make these cookies but due to allergies, need a substitute for the almond butter. Suggestions?

    • Are you allergic to all nut butters? So you could do a few things. You could increase the amount of actual butter, for starters. But why not replace the almond butter with a delicious seed butter like sunflower or pumpkin seed butter (my fave!).
      Happy Baking!

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