White chocolate and butterscotch chip pretzel cookies





  • 115 g butter
  • 50 g sugar
  • 70 g brown sugar
  • 1 whisked egg
  • 140 g sifted through a sieve flour
  • 15 g of cocoa powder
  • 1/4 teaspoon yeast-powder
  • 50 g white chocolate
  • 50 g milk chocolate, sliced into pieces
  • 100g toffees chopped
  • 50 g icing sugar for the white icing


Directions to cook

  1. Preheat the oven to 180-200 C (depending on your oven). Grease a low baking form with a diameter of 24 cm and pave it with a piece of butter and thick parchment paper.
  2. Put sugar and butter in a saucepan and whisk with a hand mixer until the obtained substance becomes airy and light. Slowly add the egg, all whisk again.
  3. In another bowl, baking powder, mix flour, cocoa, and salt.  Mix these guys with butter and egg and add pieces of chocolate and butterscotch, knead the dough carefully.
  4. Turn the dough into the prepared baking dish. Bake your cookies for 30-35 minutes until they brown. Remove from oven, let cool for 20 minutes.
  5. Sift sugar into a small bowl and mix with water to form a fairly liquid glaze.



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