Chocolate Pretzels
I love this cookie because it’s just so different! The texture and shape is unlike most cookies, making it a super fun and cute addition to any holiday cookie platter! It’s a great idea to make a variety of different cookie flavors, shapes, and textures for the holidays to keep it interesting!
What is a chocolate pretzel?
This chocolatey treat is like a cross between a cookie and a pretzel. Chocolate pretzels have a similar crumbly, crunchy texture to actual pretzels, but are sweet, buttery and chocolatey like a cookie! Their taste reminds me of a chocolate shortbread cookie.
The outside is embellished with coarse sanding sugar to make them look like their salty counterparts.
This recipe is based on a fabulous Martha Stewart recipe for chocolate pretzel cookies.
What's in chocolate pretzels?
Here’s all the ingredients you’ll need to make chocolate pretzels:
- Cocoa powder
- Instant espresso powder
- Boiling water
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Salt
- Egg
- All-purpose flour
- Egg yolk
- Water
- Coarse sanding sugar or sprinkles, for sprinkling
How to make chocolate pretzels
Start by mixing the cocoa powder and espresso powder into the boiling water until it dissolves.
Cream together the butter and granulated sugar in the bowl of an electric mixer until it’s creamy, and then add the vanilla and salt. Next, add the egg, and then the cocoa mixture.
Gradually add the flour and mix until a smooth dough forms. Turn the dough out onto a piece of plastic wrap and pat int into a square. Wrap the dough and refrigerate it until it’s cold, about 30 minutes.
Shaping the pretzels
Once the dough has chilled, divide the dough into 24 equal pieces. Roll each piece into a ball, then shape the balls into 12-inch long ropes. form each rope into a pretzel shape.
Here’s how to form the pretzel shape:
ONE: Take either end of the rope in your finger tips to form a U shape.
TWO: Cross the ends of the U.
THREE: Cross the ends again, forming a twist shape.
FOUR: With an end in each hand, flip the ends down to the bottom curve of the U shape. The ends should hang over the bottom just a little.
These cookies barely spread at all, so don’t worry about the shape closing in on itself while baking.
Baking chocolate pretzels
First, place the pretzels 1 inch apart on a parchment-lined baking sheet.
Next, bake an egg wash by whisking together the egg yolk and water in a small bowl. Brush each pretzel with the egg wash and then sprinkle with sanding sugar.
Lastly, bake the cookies until they’re dry, about 35 minutes. Let the pretzels cool on the baking sheets on wire racks.
The pretzels can be stored for up to 1 week in an airtight container at room temperature.
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Chocolate Pretzels
This sweet twist on a salty classic is fun to make and even more fun to eat! Their crumbly pretzel-like texture and chocolatey, buttery flavor will make it hard not to go back for seconds (and thirds)!!!
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 3 tablespoons boiling water
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 egg
- 2 cups all-purposeflour
- 1 egg yolk
- 1 teaspoon water
- Coarse sanding sugar or sprinkles (for sprinkling)
- Stir cocoa powder and instant espresso powders into the boiling water in a small bowl.
- Cream together butter and granulated sugar in the bowl of an electric mixer, fitted with the paddle attachment or with a hand mixer. Mix on medium speed until creamy. Add the vanilla and the salt and combine. Reduce the speed to medium-low and mix in the egg, then the cocoa mixture. Gradually add in the flour until a smooth dough forms. Turn out dough onto a piece of plastic warp and pat into a square. Wrap dough, and refrigerate until cold, about 30 minutes.
- Preheat the oven to 325°F. Divide the dough into 24 equal pieces. Roll the pieces into balls, then roll the balls into 12-inch long ropes. Form each rope into a pretzel shape (see instructions above). Space 1 inch apart on parchment lined baking sheets.
- Whisk together egg yolk with water in a small bowl. Brush egg wash onto pretzels and sprinkle with sanding sugar. Bake cookies until dry, about 35 minutes. Let cool on sheets on wire racks. Pretzels can be stored in an airtight container at room temperature for up to 1 week.