WHITE CHOCOLATE & PRETZEL COOKIES
Bake our easy cookies and combine sweet white chocolate with salty pretzels for a flavour sensation. Ideal for a bake sale or afternoon tea
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Treat
Time 32m
Yield makes 10
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, white chocolate, mini pretzels and ¼ tsp salt. Break some of the pretzels up a little, but keep others whole to decorate the tops of the cookies.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 295 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.75 milligram of sodium
CARAMEL PRETZEL CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, salt, butter, brown sugar, granulated sugar, vanilla extract, large eggs, pretzel twist, chocolate chips, caramel candy
Provided by Michael Price
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F (200°C).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat together the butter, brown sugar, granulated sugar, and vanilla extract until smooth.
- Add the eggs, 1 at a time, beating to incorporate before adding the next.
- Add the flour mixture a bit at a time while beating, until it forms a smooth dough.
- Add the pretzels to a zip-top bag and crush with a rolling pin.
- Fold in the chocolate chips and crushed pretzels until evenly combined.
- Press a caramel flat and place in the middle of a ball of dough, about 2 tablespoons.
- Fold the dough around the caramel, using a bit more to seal if necessary. Place on a well-greased or parchment-lined baking sheet.
- Bake for 8-10 minutes, then remove from the oven.
- While still warm, press a single pretzel into the top of each cookie. Serve with a cold glass of milk or on their own!
- Enjoy!
Nutrition Facts : Calories 499 calories, Carbohydrate 67 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, Sugar 37 grams
CHOCOLATE-STRAWBERRY PRETZEL COOKIES
Every year I come up with a new recipe, and this is one that's been requested over and over. Who would ever guess how good pretzels are in cookies? -Isabel Minunni, Poughkeepsie, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. In another bowl, mix ground pretzels, flour and baking powder; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. tree-shaped cookie cutter. Using a floured 1-3/4-in. tree-shaped cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets., Bake until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely., Spread melted chocolate onto bottoms of solid cookies; let stand until firm. Spread jam over cooled chocolate; top with window cookies. Dust lightly with confectioners' sugar. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.
Nutrition Facts : Calories 245 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
PRETZEL AND SALTED CARAMEL CHOCOLATE COOKIES
Steps:
- Preheat oven to 350°. Combine cake mix, melted butter and eggs; beat until blended. Stir in 1/2 cup pretzels, chocolate chips and caramel topping., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with bottom of a glass; press remaining pretzels onto top of each. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely. , Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw in covered containers.
Nutrition Facts : Calories 147 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 196mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE PRETZEL COOKIES
This recipe is from Bon Appetit RSVP section...they are the chocolate pretzel cookies served at Busch Stadium. There is a lot of cooling and chilling time not accounted for in the prep time because so much can be done days ahead of when you need to serve them.
Provided by Little Suzy Homemak
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Whisk flour, cocoa powder, and salt in a medium bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy.
- Beat in eggs 1 at a time. Stir in dry ingredients.
- Gather dough into a ball; wrap in plastic and chill at least 4 hours. (Can be made a day ahead. Keep refrigerated.).
- Preheat oven to 375 degrees F. Spray 2 baking sheets with nonstick spray. Divide dough into 8 equal portions; roll into balls.
- Roll 1 ball between work surface and palms into a 16 inch long rope. To form pretzel shape, lift 1 end of rope and press about 1 1/2 inches past center of rope, crossing over first loop. Transfer to baking sheet. Repeat with remaining dough.
- Lightly beat egg white in small bowl to loosen. Brush pretzels with egg white. Sprinkle with raw sugar. Bake until firm, about 15 minutes. Cool on racks. (Can be made 2 days ahead. Store at room temperature in an airtight container.).
- Line 2 baking sheets with parchment paper. Melt bittersweet chocolate and white chocolate separately in double boilers set over simmering water, stirring occasionally, until smooth. Dip 4 pretzels halfway into melted bittersweet chocolate; tranfer to 1 prepared baking sheet. Dip remaining 4 pretzels into white chocolate; transfer to 2nd baking sheet. Let stand at room temperature 15 minutes to allow chocolate to begin to set.
- Dip for into melted bittersweet chocolate. Sweep for back and forth a few inches above white chocolate dipped pretzels, creating thin stripes, dipping fork in bittersweet chocolate as needed.
- Dip another fork into melted white chocolate. Sweep for back and forth a few inches above bittersweet chocolate dipped pretzels, creating thin stripes, dipping fork in white chocolate as needed.
- Let stand at room temperature until chocolate is set, about 1 hour.
Nutrition Facts : Calories 728.5, Fat 39, SaturatedFat 23.7, Cholesterol 119.8, Sodium 358.3, Carbohydrate 89.3, Fiber 2.8, Sugar 56.7, Protein 9.8
CHOCOLATE PRETZEL COOKIES
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. -Priscilla Anderson, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- 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. , 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. , 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. , 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 : Calories 161 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 93mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE PRETZEL COOKIES
This recipe was contributed to Taste of Home Magazine by Priscilla Anderson, Salt Lake City, Utah, It is a great cookie to give out as a gift. A little time consuming to make but the taste and presentation are worth it.
Provided by Marie Nixon
Categories Dessert
Time 35m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter and sugar until light and fluffy in a large mixing box.
- Add egg, chocolate and vanilla and mix well.
- Combine flour and salt; gradually add to creamed mixture and mix well.
- Cover and refrigerate for 1 hour or until firm.
- Divide dough into fourths and shape each portion into a 9-inch rope. Place ropes on greased baking sheets; form into pretzel shapes and space 2 inches apart.
- Bake at 400 degrees for 5 to 7 minutes or until firm. Cool for 1 minute before removing to wire racks to cool completely.
- Mocha Glaze.
- Melt the chocolate chips and shortening with corn syrup in a heavy saucepan or microwave; stir until smooth.
- Stir in confectioners sugar and enough coffee to make a smooth glaze. Dip pretzel cookies in glaze; place on waxed paper until set. Melt white chocolate and drizzle over pretzels. Let stand until completely set. Store in an airtight container.
Nutrition Facts : Calories 86.3, Fat 4.2, SaturatedFat 2.5, Cholesterol 9.2, Sodium 28, Carbohydrate 12.2, Fiber 0.5, Sugar 7.9, Protein 1
CHOCOLATE PRETZEL COOKIES
Combine the best of crunchy, salty pretzels and sweet, chocolatey brownies in these Chocolate Pretzel Cookies. Simply press a pretzel into your cookie ball before baking and pop them into the oven. Once your Chocolate Pretzel Cookies come out, enjoy the perfect combination of salty and sweet.
Provided by My Food and Family
Categories Football Party Center
Time 1h40m
Yield 32 servings, 2 cookies each
Number Of Ingredients 7
Steps:
- Microwave butter and chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour.
- Refrigerate 1 hour.
- Heat oven to 350°F. Roll dough into 64 (1-inch) balls; place, 2 inches apart, on parchment-covered baking sheets.
- Bake 10 min. or just until centers of cookies are set. (Do not overbake.) Cool on baking sheets 1 min. Gently press 1 pretzel into top of each cookie; cool additional 5 min. Transfer to wire racks; cool completely.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0.8 g, Sugar 0 g, Protein 2 g
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