How To Make Chocolate Covered Pretzel Cookies
Look at these amazingly looking pretzel cookies that are covered in chocolate! We know you love a good addicting dessert recipe!
Serves:
Ingredients
- 2cupsall-purpose flour,+ 2 tbsp, spoon & leveled
- ½tspBaking Soda
- ½tspsalt
- ¾cupunsalted butter,(1.5 sticks) softened to room temperature
- 1cuppacked light brown sugar
- ½cupgranulated sugar
- 1largeegg,at room temperature
- 1largeegg yolk,at room temperature
- 2tsppure vanilla extract
- 1cupchocolate covered pretzel pieces
Instructions
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Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
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In large bowl, beat softened butter for about 1 minute on medium speed until creamy.
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Add the brown sugar and granulated sugar, then beat on medium-high speed until creamy and combined.
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Scrape down the sides and bottom of the bowl as needed. Beat in egg, egg yolk, and vanilla extract.
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Scrape down the sides and bottom of the bowl as needed.
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With the mixer running on low speed, slowly add dry ingredients to wet ingredients.
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Pour in the pretzel pieces and beat on low speed for 20 seconds or until combined.
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Once completely combined, cover cookie dough tightly and chill in the refrigerator for 30 minutes and up to 5 days.
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Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
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Remove cookie dough from the refrigerator.
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Drop by tablespoonfuls onto prepared baking sheet.
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Press a few more chocolate pretzel pieces onto the tops for looks, if desired.
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Bake for 8-10 minutes or until edges are slightly browned.
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The centers should appear very soft and puffy. Repeat with remaining cookie dough.
Nutrition
- Calories: 118.48kcal
- Fat: 5.05g
- Saturated Fat: 3.06g
- Trans Fat: 0.19g
- Monounsaturated Fat: 1.35g
- Polyunsaturated Fat: 0.27g
- Carbohydrates: 17.22g
- Fiber: 0.23g
- Sugar: 10.65g
- Protein: 1.24g
- Cholesterol: 24.55mg
- Sodium: 64.26mg
- Calcium: 10.72mg
- Potassium: 24.26mg
- Iron: 0.49mg
- Vitamin A: 43.64µg
- Vitamin C: 0.00mg
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