Pretzel Cookies Recipes

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.

PRETZEL COOKIES

Steps:

• Preheat oven to 350 degrees. On a lightly floured work surface, drop All-in-One Cookie Dough by heaping tablespoons. Using hands, gently roll each mound into an 8-inch rope.
• Gently bend one end of each rope into a loop.
• Bring other end of rope over first loop, forming pretzel.
• In a small bowl, whisk 1 large egg white with 1 teaspoon water. Brush cookies with egg wash. Sprinkle with desired topping.
• After forming cookies, place on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.

LOADED-UP PRETZEL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

M&M PRETZEL COOKIES

Steps:

• In a large saucepan, combine the butter, sugar, milk and cocoa. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats; let stand 5 minutes to cool. Fold in pretzels and M&M's. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set.

ROLO PRETZEL " COOKIES"

Steps:

• Preheat oven to 350 degrees.
• Place unbroken mini knotted pretzels in one layer onto a cookie sheet.
• Unwrap the "Rolos" and place one on top of each pretzel.
• Slide the cookie sheet into the oven for 2 to 2 1/2 minutes (until Rolos get shiny, but still hold their shape.
• Take cookie sheet out of oven.
• Place another unbroken pretzel on top of each Rolo and press down.
• Place cookie sheet in freezer for @ 10 minutes for chocolate to re-set.
• Scrape pretzels off of cookie sheet with spatula.
• NOTE: Do not try to slide Rolo Pretzels off of cookie sheet if chocolate isn't set - the chocolate will smear all over the place. If you don't want to do the "freeze" method, wait about 1/2 an hour and then "pick up" each Rolo Pretzel and set it somewhere to cool completely (It's going to take a while).
• I usually get 48 "cookies" on one cookie sheet.

SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
• In large bowl, beat softened butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.

PEANUT BUTTER PRETZEL COOKIES

Steps:

• Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees.
• In a bowl, whisk together the flour and baking soda.
• Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes.
• Add the eggs, 1 at a time, beating well after each addition and the vanilla.
• With the mixer on low speed, gradually add the flour mixture, beating until just combined.
• Stir in peanuts.
• Place the pretzels in a bowl. Scoop dough by rounded Tbs.full and drop a few balls of dough in the bowl and toss to coat.
• Place the cookies on the prepared pans.
• Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes.
• Let cool slightly before transferring to racks to cool.