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Chocolate Cookie Pretzels

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SKILL LEVEL : intermediatePREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories130
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium100 mg4% DV
Total Carbohydrates19 g6% DV
Dietary Fiber1.0 g4% DV
Sugars9 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  Amount Per Serving % DV *
Calories130
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium100 mg4% DV
Total Carbohydrates19 g6% DV
Dietary Fiber1.0 g4% DV
Sugars9 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  • 2/3 cup butter or margarine , softened
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2-1/2 cups all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Powdered sugar OR SATINY CHOCOLATE GLAZE OR PEANUT BUTTER CHIP FROSTING (optional, recipes follow)

Directions

  • 1. Heat oven to 350°F.
  • 2. Beat butter, granulated sugar and vanilla in large bowl unilt fluffy. Add eggs; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended.
  • 3. Divide dough into 24 pieces. On lightly floured surface, roll each piece with hands into pencil-like strip, about 12-inches long. Place strip on ungreased cookie sheet. Twist into pretzel shape by crossing left side of strip to middle, forming loop. Fold right side up and over first loop. Place about 2 inches apart on cookie sheet.
  • 4. Bake 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Sprinkle with powdered sugar, if desired, or frost with SATINY CHOCOLATE GLAZE or PEANUT BUTTER CHIP FROSTING. Makes 24 cookies.
  • SATINY CHOCOLATE GLAZE
  • 2 tablespoons butter or margarine
  • 3 tablespoons HERSHEY'S Cocoa
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1. Melt butter in small saucepan over low heat; add cocoa and water. Cook, stirring constantly, until mixture thickens; do not boil. Remove from heat; stir in vanilla.
  • 2. Gradually add powdered sugar, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until glaze is of desired consistency. About 3/4 cup glaze.
  • PEANUT BUTTER CHIP FROSTING
  • 1 cup powdered sugar
  • 1/4 cup (1/2 stick) butter or margarine
  • 3 tablespoons milk
  • 1 cup REESE'S Peanut Butter Chips
  • 1/2 teaspoon vanilla extract
  • 1. Measure powdered sugar into medium bowl; set aside. Combine butter, milk and peanut butter chips in small saucepan; cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat.
  • 2. Add warm mixture to powdered sugar; stir in vanilla. Beat until smooth. Spread while frosting is warm. About 1 cup frosting.

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