Name: Chocolate Pretzel Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 4
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Pretzel Cookies

1. 1/2 cup butter, softened -

2. 2/3 cup sugar -

3. 1 large egg -

4. 2 ounces unsweetened chocolate, melted and cooled -

5. 2 teaspoons vanilla extract -

6. 1-3/4 cups all-purpose flour -

7. 1/2 teaspoon salt -

8. MOCHA GLAZE: -

9. 1 cup semisweet chocolate chips -

10. 1 teaspoon shortening -

11. 1 teaspoon light corn syrup -

12. 1 cup confectioners' sugar -

13. 4 to 5 tablespoons strong brewed coffee -

14. 2 ounces white baking chocolate -

How to cook deliciously - Chocolate Pretzel Cookies

1. Stage

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. Stage

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. Stage

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. Stage

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.