Categories: Desserts
Ingredients
- 1 stick (8 tablespoons) unsalted butter, melted
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- One 3.9-ounce packet instant chocolate pudding
- 2 large eggs
- 2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- 2 cups crushed salted pretzel rods
- Cooking spray, for greasing
- Flaky sea salt, for serving
- Frozen whipped topping, such as Cool Whip, for serving
Directions
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Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
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Whisk together the butter, both sugars, vanilla and salt in a large bowl. Whisk in the baking powder, baking soda and chocolate pudding. Add the eggs, one at a time, using a wooden spoon to mix well after each addition. Stir in the flour, chocolate chips and pretzels.
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Lightly spray a 1/2-cup measuring cup with cooking spray. Fill the measuring cup with dough, pressing it in until the dough takes on a biscuit shape. Unmold the biscuit into a cast-iron pan and repeat with the remaining dough until you have 8 cookies.
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Place the skillet over indirect heat, close the grill and bake, about 30 minutes (see Cook’s Note).
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Remove the pan from the grill and sprinkle the cookies with flaky sea salt. Serve with scoops of frozen whipped topping.
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(Alternatively, you can bake these in a 350 degrees F oven for 25 to 30 minutes.)