Comments on: Dark Chocolate Peanut Butter Cup Pretzel Cookies

By: bt

bt — Wed, 19 Jun 2013 20:41:45 +0000

These are good. My thoughts after just making some:
This blog doesn’t show, but the source said unsweetened chocolate. If I made them again, I’d use semi-sweet. (I didn’t add the chocolate chips.)
I used a pastry bag to put the peanut butter filling in…good idea.
Don’t chill the dough before you make the bases…the chocolate gets sort of hard. By doing that, my bases were thicker than I wanted (my cookies are ‘taller’ than shown here).

But overall, thumbs up!

By: Kalyn

Kalyn — Thu, 13 Jun 2013 18:02:47 +0000

These would make super yummy icecream sandwiches!!!

By: Jan

Jan — Thu, 13 Jun 2013 16:29:22 +0000

I also was wondering what type of baking chocolate was used–although I figure 8 oz. is way too much for unsweetened…so it’s probably semisweet?

By: Laurie {Simply Scratch}

Laurie {Simply Scratch} — Thu, 13 Jun 2013 05:34:32 +0000

Ohhhh these are so happening… and soon!

By: Jayne

Jayne — Thu, 13 Jun 2013 02:38:38 +0000

These look soooo chocolatey and indulgent. One cookie and a pot of ice cream!

By: Katie | Veggie and the Beast

Katie | Veggie and the Beast — Wed, 12 Jun 2013 18:54:10 +0000

Thank you for sharing!! I’m glad you liked them.

By: annewf

annewf — Wed, 12 Jun 2013 18:20:39 +0000

What type of baking chocolate should I use, unsweetened, semi-sweet, bittersweet? I want to make these today. Yum!