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Home > Recipes > Chocolate Cookie Pretzels

Chocolate Cookie Pretzels Recipe

Chocolate Cookie Pretzels
  • Fun for Kids

  • Intermediate

Find Similar Recipes:

Cookies x Fun for Kids x Intermediate x REESE’S Peanut Butter Cups x HERSHEY’S Cocoa x
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Prep Time:
30 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 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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HERSHEY'S Kitchens Reviews

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  • 3 stars

    9/3/2008

    A very easy recipe and a chocolate lovers must. 12 in. was too long for me, they kept breaking, so i did 7 and they worked out much better, also 8 min is pertect...enjoy!

  • 3 stars

    10/4/2008

    they are pretty good..

  • 4 stars

    12/3/2009

    THIS RECIPE REMINDED ME OF GIFTS I HAD GIVEN IN THE PAST. I JUST DIPPED DIFFERENT TYPES OF PRETZELS IN DARK, MILK AND WHITE CHOCOLATE , SOME SPRINKLED WITH SUGAR AND NONPAREELS. SOME LEFT PLAIN. TASTLY SWEET AND SALTY. THIK I MAY DO THIS FOR CO-WORKERS. THANKS FOR THE REMINDER!!

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