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Chocolate Pretzel Cookies Recipe

Chocolate Pretzel Cookies Recipe photo by Taste of Home

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These pretzel-shaped buttery chocolate cookies are covered in a rich mocha glaze and drizzled with white chocolate. My family goes wild over their chocolaty crunch. They're beautiful to serve and to give as gifts. —Priscilla Anderson, Salt Lake City, Utah

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Chocolate Pretzel Cookies Recipe

Prep: 30 min. + chilling Bake: 5 min./batch + cooling

Yield: 24 Servings

30 5 35

Ingredients

1/2 cup butter, softened
2/3 cup sugar
1 egg
2 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
MOCHA GLAZE:
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon shortening
1 teaspoon light corn syrup
1 cup confectioners' sugar
4 to 5 tablespoons strong brewed coffee
2 ounces white baking chocolate

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add the egg, chocolate and vanilla; mix well. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until firm.
Divide dough into fourths; form each portion into a 6-in. roll. Cut each roll into 1/2-in. slices; roll each into a 9-in. rope. Place ropes on greased baking sheets; form into pretzel shapes and space 2 in. apart. Bake at 400° for 5-7 minutes or until firm. Cool 1 minute before removing to wire racks to cool completely.
For glaze, in a microwave-safe bowl, melt the chocolate chips, shortening and corn syrup; stir until smooth. Stir in confectioners' sugar and enough coffee to make a smooth glaze.
Dip pretzels; allow excess to drip off. Place on waxed paper until set. Melt white chocolate. Drizzle with white chocolate; allow excess to drip off. Let stand until chocolate is completely set. Store in an airtight container. Yield: 4 dozen.

Nutritional Facts 1 serving (2 each) equals 161 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 93 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Chocolate Pretzel Cookies in Taste of Home December/January 1997, p25

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Chocolate Pretzel Cookies

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Reviewed on Jan. 17, 2011 by BakinGymnast

These are absolutely delicious! The only problem was I could never get them to shape into pretzels, they always broke apart. I'm not sure what I did wrong?

Reviewed on Dec. 08, 2009 by BrendainPa

The glaze on these pretzels is to die for, BUT I think next time I will purchase unsalted pretzels and use them instead. Much patience is required for the dipping; I think a sturdier pretzel would be easier to hold. I made these for gifts; I'm not sure all the extra time to make your own pretzels is really even noticed. The glaze would still be a killer on store-bought pretzels.