Chocolate Pretzel Cookies Recipe
- 1/2 cup butter or margarine, softened
- 2/3 cup sugar
- 1 egg
- 2 squares (1 ounce each) 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 light corn syrup
- 1 teaspoon shortening
- 1 cup confectioners' sugar
- 4 to 5 tablespoons hot coffee
- 2 squares (1 ounce each) white baking chocolate, melted
- 1. In a mixing bowl, cream butter and sugar. Add egg, chocolate and vanilla; mix well. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and chill for 1 hour or until firm. Divide dough into fourths form each portion into a 6-in. log. Divide each log into 12 pieces; roll each piece 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. For glaze, heat the chocolate chips, corn syrup and shortening in a small saucepan over low heat until melted. Stir in sugar and enough coffee to make a smooth glaze. Dip pretzels; place on waxed paper or wire racks to harden. Drizzle with white chocolate; let stand until chocolate is completely set. Store in an airtight container. Yield: 4 dozen.
2 each: 161 calories, 7g fat (4g saturated fat), 19mg cholesterol, 93mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 2g protein.
Reviews for Chocolate Pretzel Cookies
"A lot of work, but definitely worth the effort! These cookies are as delicious as they look. Very impressive. Great gift too. I have been making them for many, many years after seeing them in the print version of TOH when the recipe was first published."
"We make these every Christmas! A family favorite!"
"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?"
"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."
"These are such delicious cookies! A little time consuming to make, but well worth it!"