Chocolate Pretzel Cookies

| November 19, 2011 | 6 Comments

When Will and Paige tried these cookies, it was supposed to be a single cookie for dessert one evening. But then Will finished his and looked wistfully at the other cookies sitting on the table. I saw him, but didn’t let on. Then he made his eyes big as saucers and wildly licked his lips. When neither wistful nor obviously wanting worked, he finally said,”Mommy, can I have one more?”

I said yes. It was just so cute.

These Chocolate Pretzel Cookies are crisp rounds of sugar cookie, dusted with pretzels and drizzled with sweet milk chocolate. It ends up with this amazing texture.  And the flavor? It’s divine — a little savory, a hint of salty and perfectly sweet. No wonder Will wanted seconds so much.

General Mills recently contacted me about creating a holiday cookie recipe using their chubs cookie dough (apparently the official name for the rolls of dough is “chub” – who knew?). This idea came to me right away since it combines some favorites: chocolate covered pretzels and cookies in an all-new and delicious way. Also, this is a super easy recipe that only requires three ingredients — perfect for whipping up at the last minute, or just because.

To make these cookies, you start by scooping out balls of dough using a medium cookie scoop. If you don’t have a cookie scoop, I highly recommend getting one. It makes cookie making a breeze.

Once you have your dough balls, you roll them in crushed pretzels, coating them all over.

Then you arrange the cookies on a baking sheet, leaving at least two inches between them. This is important because these cookies will spread a lot as they cook. Bake ‘em up and let them cool on a wire rack.

Set the wire rack on a baking sheet lined with something like waxed paper or aluminum foil. This will make cleanup so simple.

Drizzle the cookies with melted milk chocolate. I use a spoon and carefully drizzle it onto all the cookies. Once the chocolate hardens, they are ready to devour.

See, I told you! Ultra simple.

Chocolate Pretzel Cookies
yields about 14 cookies

1 tube Pillsbury Sugar Cookie Dough
1 cup crushed pretzels
3 oz milk chocolate

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

Using a 1-1/2 tablespoon (medium) cookie scoop, scoop out 18 balls of sugar cookie dough from the tube. Roll each ball in the crushed pretzels and then place on the prepared cookie sheet, leaving 3-inches between them. Continue until all the dough has been used (additional cookie sheets or multiple batches will be necessary).

Slide the cookies into the oven, taking care not to overcrowd it. Bake for 18-20 minutes, until golden brown.

Allow the cookies to completely cool before transferring them to a wire rack. Set the wire rack on top of a waxed paper-lined cookie sheet.

Break the chocolate into pieces and microwave for 30 second intervals, stirring after each one, until fully melted and smooth. Drizzle all the cookies with chocolate. Let harden before serving.

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Disclosure: I am being compensated by General Mills and Pillsbury for my time in creating this recipe and blog post. All opinions expressed are my own.

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Category: Cookies, Dessert, Recipes, Reviews, Contests and More

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (6)

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  1. Kate says:

    Pretzels are making their way into everything these days!

  2. Joanne says:

    I’m totally a sucker for anything that combines chocolate and pretzels. I would have been giving you puppy dog eyes until you caved and let me have a second (or third)!

  3. feener says:

    i was just searching for a toffee pretzel bark of sort, i might add toffee bits to this and use !!!! thanks

  4. Pam says:

    wow. That is a simple recipe that sounds unbeatably delicious.

  5. Great recipe! My daughter is in love with this cake!

  6. I have tried baking with pretzels to get that sweet and salty taste but the salt always gets absorbed in the cooking process. Any hints on keeping that from happening??

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