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Mocha Cookie Pretzels

 Mocha Cookie Pretzels
Looking for a little something special to bake up for the holidays? Try these elegant mocha-frosted cookies our Test Kitchen created. They're wonderful with coffee and make an eye-catching addition to any cookie platter.
48 ServingsPrep: 1-1/2 hours + chilling Bake: 10 min./batch


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 2 ounces white baking chocolate, melted and cooled
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups cake flour
  • 1/4 teaspoon salt
  • GLAZE:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 teaspoon shortening
  • 1 teaspoon light corn syrup
  • 1 cup confectioners' sugar
  • 3 to 5 tablespoons hot brewed coffee
  • 2 ounces white baking chocolate, chopped
  • Green colored sugar, optional


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg. Beat in melted chocolate and vanilla. Combine flour and
  • salt; gradually add to the creamed mixture and mix well. Cover and
  • refrigerate for 1 hour or until dough is easy to handle.
  • Divide dough into fourths; divide each portion into 12 pieces. Shape
  • each piece into a 6 in. rope; twist into a pretzel shape. Place 1
  • in. apart onto lightly greased baking sheets.

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Mocha Cookie Pretzels (continued)

Directions (continued)

  • Bake at 400° for 7-9 minutes or until set. Remove to wire racks
  • to cool.
  • For glaze, in a microwave, melt the semisweet chips, shortening and
  • corn syrup; stir until smooth. Stir in confectioners' sugar and
  • enough coffee to achieve a glaze consistency. Dip cookies in glaze;
  • allow excess to drip off. Place on waxed paper until set.
  • In a microwave, melt white chocolate over 30% power; stir until
  • smooth. Drizzle over cookies. Decorate with green sprinkles if
  • desired; let stand until set. Yield: 4 dozen.
Nutritional Facts: 1 cookie equals 81 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 34 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.