These Daim and Pretzel Cookies are amazing. The cookies are soft and gooey, and the salty pretzels balance beautifully with the sweet caramel and chocolate Daim.
The salty pretzels and the sweetness of the chocolate caramel pieces create a deliciously balanced cookie, both flavour and texture. Sweet and salty, crunchy and gooey. Perfect! The first time I had Daim was in Europe, and it was love at first bite. I was so excited when I found them in Aus. So, of course, I had to bake something with them.
These Daim and Pretzel Cookies are simple to make and packed with contrasting flavours and textures.
See also my Caramel Corn Flake Cookies
12
1 hour 15 minutes
24 minutes
1 hour 40 minutes

Ingredients

  • 1 cup butter, room temperature
  • 1 1/4 cup dark brown sugar
  • 1/4 cup caster sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 1 tbsp golden syrup
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup Daim, broken into small chunks
  • 1 cup Pretzel, slightly crushed

Method

  1. Beat together the softened butter and sugars with a handheld electric mixer or by hand until smooth and slightly lighter in colour.
  2. Add in the egg and egg yolk and mix.
  3. Then mix in the vanilla and golden syrup.
  4. Mix in the flour, baking powder and soda; when it’s almost come together, add the Daim and pretzels and mix until just combined. We don’t want to over-mix!
  5. Scoop into balls; I used a generous soup spoon and got about 12 cookies. (I prefer to make them taller than wider to get a chunkier cookie).
  6. Place on a baking tray lined with baking paper. (They can be placed relatively close together to chill)
  7. Chill in the fridge for an hour minimum or freezer for 20-30 minutes.
  8. Preheat the oven to 180 degrees about halfway through chilling time.
  9. Once the oven is preheated, cook for 12 minutes, 6-8 at a time; depending on your tray size, you want them to have room to spread.
  10. Store in an airtight container. These cookies also freeze well.