Chocolate Pretzel Cookies Food

CHOCOLATE PRETZELS

Steps:

• Melt chocolate in double boiler over medium heat on stove top. Using tongs, or your fingers, quickly dip pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets. Sprinkle with chopped nuts, colored sugars or other toppings. Allow to harden. You may need to refrigerate for a while to help this along. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers.
• Tip: Package pretzels in clear cellophane bags or in vase for festive gift giving!

WHITE CHOCOLATE & PRETZEL COOKIES

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.

CHOCOLATE PRETZEL COOKIES

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.

CARAMEL PRETZEL CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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!

CHOCOLATE PRETZEL COOKIES

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.

CHOCOLATE PRETZEL COOKIES

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.

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.

CHOCOLATE, PEANUT BUTTER & PRETZEL COOKIE BARS

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20cm square baking tin with baking parchment. Tip the butter, sugars and vanilla extract into a bowl and beat with an electric hand whisk until smooth and creamy. Add the eggs bit by bit, beating well between each addition. Stir in the flour, bicarb and 1/4 tsp salt until the mixture forms a dough, then add the milk and 100g chocolate chunks.
• Spoon half the mixture into the tin, add the peanut butter in dollops to cover the surface, then top with the remaining dough. Use your fingers to press everything down, but don't worry about it looking too neat. Arrange the pretzels on top and bake for 50 mins until the dough is set and crisp on the surface. Leave to cool in the tin to room temperature before cutting.
• Melt the remaining chocolate in a bowl over a small pan of gently simmering water, or in short bursts in the microwave. Remove the bars from the tin and drizzle with the chocolate, then sprinkle with the sea salt. Leave to set, then cut into bars. Will keep in an airtight container for up to 3 days.

CHOCOLATE-STRAWBERRY PRETZEL COOKIES

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.

CHOCOLATE PRETZEL COOKIES

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.