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Chocolate Pretzel Cookies

  • Author: Jessica Holmes
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: Makes 13 cookies
  • Category: Cookies
  • Cuisine: American

Description

Soft and chewy Chocolate Pretzel Cookies dipped in white chocolate.


Ingredients

  • 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
  • 90 grams (1/2 cup) brown sugar
  • 50 grams (1/4 cupcaster sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 140 grams (1 cup) plain flour
  • 1/2 teaspoon baking soda
  • 40 grams (1/2 cup) cocoa powder
  • 13 pretzels
  • 150 grams (1 cup) good quality white chocolate, broken into pieces
  • Candy canes, crushed

Instructions

  1. Preheat oven to 180 C (360 F).  Line two baking trays with baking paper. In a large mixing bowl, add butter and sugars and beat with an electric mixer until combined.
  2. Add vanilla and egg and beat for a minute or so until combined. Add flour, baking soda and cocoa powder and mix briefly until a chocolately dough forms.
  3. Roll the dough (approximately 1.5 tablespoons each) into balls using your hands and place onto your prepared oven trays. Press a pretzel on top of each cookie dough ball (make sure its firmly on top, it’s ok if you squash the cookie dough ball a bit – see pic below).
  4. Bake cookies in the oven for approximately 10-11 minutes. Carefully transfer to a wire rack to cool completely.
  5. To decorate cookies, melt chocolate in the microwave, stirring every 20 seconds, until smooth and creamy.
  6. Carefully dip each cookie into the chocolate, letting any excess chocolate drip off, then place on a wire cooling rack. Before the chocolate sets, sprinkle over crushed candy canes.

Notes

Keywords: Pretzel cookies, Chocolate cookies, Peppermint pretzel cookies

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