Mocha Cookie Pretzels Recipe

3.5 3 3
Mocha Cookie Pretzels Recipe
Mocha Cookie Pretzels Recipe photo by Taste of Home
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Mocha Cookie Pretzels Recipe

Read Reviews
3.5 3 3
Publisher Photo
Looking for something special to bake up for the holidays? Try these elegant mocha-frosted pretzels. They're great with coffee and make an eye-catching addition to any cookie platter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
48 servings
TOTAL TIME:
Prep: 1-1/2 hours + chilling Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 1-1/2 hours + chilling Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 2 ounces white baking chocolate, melted and cooled
  • 1 teaspoon 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

Directions

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.
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.
Originally published as Mocha Cookie Pretzels in Country Woman Christmas Annual 2005, p42

Nutritional Facts

1 cookie: 81 calories, 4g fat (2g saturated fat), 10mg cholesterol, 34mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 2 ounces white baking chocolate, melted and cooled
  • 1 teaspoon 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
  1. 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.
  2. 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.
  3. Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool.
  4. 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.
  5. 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.
Originally published as Mocha Cookie Pretzels in Country Woman Christmas Annual 2005, p42

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Reviews forMocha Cookie Pretzels

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puffybloomers User ID: 1501090 134156
Reviewed Nov. 20, 2013

"hard to dip the chocolate and twist the pretzel. taste wasn't that great. would give them a C+. will not make again"

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lindipally User ID: 1270998 141501
Reviewed Nov. 27, 2010

"Loved this tasty treat!"

MY REVIEW
shentges User ID: 2644891 103911
Reviewed Dec. 19, 2009

"Had to leave the corn syrup out of the icing/glaze, it would become one big ball when mixed in."

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