Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 55 g butter or mararine
- 115 g peanut butter
- 170 g suar, brown
- 1 egg (s)
- 1 teaspoon vanilla extract
- 2 teaspoons milk
- 0.25 teaspoon ¼ fleur de sel
- 0.25 teaspoon ¼ baking powder
- 85 g flour
- 60 g crumbs (pretzels), finely round
- 30 g chocolate drops
- Fleur de Sel for sprinkling
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C. Line two baking sheets with parchment paper and have them ready.
- In a large bowl, beat the butter and peanut butter until frothy, stir in the sugar and vanilla extract, egg and milk for a minute. Next, briefly mix in the salt, baking powder, flour and pretzel crumbs, then fold in the chocolate pieces.
- Place small piles of dough on the baking sheet with a tablespoon and press in a little cross-shaped with a fork. Sprinkle each cookie with a little fleur de sel.
- Place the trays in the oven for approx. 10 - 12 minutes and bake.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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