Twisted Chocolate Pretzel Cookies
Pretzels, chocolate, and ice cold milk...it's an interesting combination that really works. Wait till you try it in our Twisted Chocolate Pretzel Cookies!
Makes: about 32 pretzel cookies
What You'll Need:
cups all-purpose flour
cup baking cocoa
cup butter, softened
cup granulated sugar
cup packed brown sugar
1 teaspoon vanilla extract
1 egg, separated
3 tablespoons milk
6 to 7 sugar cubes, coarsely crushed
What To Do:
- Preheat oven to 350 degrees F.
- In a small bowl, combine flour and cocoa; set aside. In a large bowl, beat together butter, granulated and brown sugars, vanilla, egg yolk, and milk until blended. Gradually blend in flour mixture until smooth. Cover bowl with plastic wrap and refrigerate 1 hour.
- Divide dough into 4 even pieces and divide each quarter into 8 even pieces. Roll each piece on a lightly floured board with the palm of your hand until approximately 8" long. Twist each into a pretzel shape. Place 1" apart on a baking sheet that has been coated with cooking spray. Lightly beat egg white and brush it over the "pretzels" then sprinkle with the crushed sugar cubes.
- Bake 12 to 14 minutes, until cookies are firm when lightly touched. Let cool slightly then remove to a wire rack.
Prefer pretzel sticks to pretzel twists? Go ahead and shape them however you'd like...they'll still have the same fun flavor.
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