Chocolate Pretzel Cookies

  Desserts

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.

Chocolate Pretzel Cookies

Average Rating: 4

TOTAL TIME: Prep: 30 min. + chilling Bake: 5 min./batch + cooling
YIELD: 4 dozen.

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 large 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 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

Instructions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Nutrition Facts

2 each: 161 calories, 7g fat (4g saturated fat), 19mg cholesterol, 93mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 2g protein.

Tags