Chocolate Malt Pretzel Skillet Cookies
A chewy chocolate cookie baked in one skillet gets a salty pretzel crown and a glossy malt glaze.
Prep: 12 · Cook: 18 · Total: 30 · Serves: 8 · Difficulty: Easy · Rating: 4.9/5 (86 reviews)
INSPIRED BY
Inspired by old-school malt shops and the sweet-salty cookie plates served at neighborhood diners. The skillet format is an original Tastelicious shortcut.
Story
Casey thinks dessert should be warm, generous, and easy to share. This cookie comes out of one skillet with crisp pretzel corners and a soft chocolate middle that practically asks for ice cream. The malt glaze adds a little soda-shop nostalgia without making the recipe fussy. Slice it at the table and let the first piece go to whoever found the skillet.
By Casey
Ingredients
- 6 tablespoons unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup coarsely crushed mini pretzels
- 1/3 cup semisweet chocolate chips
- 2 tablespoons malted milk powder mixed with 1 tablespoon warm milk
Instructions
- Heat the oven to 350 F and lightly grease a 10-inch oven-safe skillet.
- Whisk the melted butter, brown sugar, granulated sugar, egg, and vanilla until smooth and glossy.
- Fold in the flour, cocoa powder, baking soda, and salt just until no dry streaks remain.
- Press the dough evenly into the skillet, then scatter the pretzels and chocolate chips over the top.
- Bake for 16 to 18 minutes, until the edges are set and the center still looks slightly soft.
- Drizzle with the malt glaze, cool for 5 minutes, and slice into wedges while still warm.
Chef Tips
- Pull the cookie before the center looks fully firm for the chewiest texture.
- Use a light-colored skillet if possible so the bottom does not overbrown.
- Crush the pretzels into uneven pieces for a better mix of crunch.
- Add a scoop of vanilla ice cream while the cookie is warm.
Cook's Notes
- Mix the dough only until combined to keep the cookie tender.
- The center should look a little underdone when it leaves the oven.
- Drizzle the malt glaze while the cookie is warm so it sinks into the top.