WHITE CHOCOLATE & PRETZEL COOKIES
Bake our easy cookies and combine sweet white chocolate with salty pretzels for a flavour sensation. Ideal for a bake sale or afternoon tea
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Treat
Time 32m
Yield makes 10
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, white chocolate, mini pretzels and ¼ tsp salt. Break some of the pretzels up a little, but keep others whole to decorate the tops of the cookies.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 295 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.75 milligram of sodium
WHITE CHOCOLATE PRETZEL COOKIES
Celebrate Christmas with these delicious chocolate cookies - a perfect dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 60
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
- In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Add eggs and vanilla, beating until blended.
- In medium bowl, mix flour, baking soda and salt; gradually add to butter mixture, beating just until blended. Stir in chocolate chips and pretzels. Onto cookie sheets, drop dough by tablespoonfuls 1 to 2 inches apart.
- Bake 10 to 14 minutes. Immediately remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 90 mg
WHITE CHOCOLATE COVERED PRETZELS
Easy recipe, and fun to do with the kids! Top some of the pretzels with chopped peanuts for a treat!
Provided by Patty Vadinsky
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 55m
Yield 16
Number Of Ingredients 3
Steps:
- Melt white chocolate in the top of a double boiler, stirring constantly.
- Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
- Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.
Nutrition Facts : Calories 77.5 calories, Carbohydrate 8.9 g, Cholesterol 2.2 mg, Fat 4.3 g, Protein 0.9 g, SaturatedFat 2.2 g, Sodium 27.6 mg, Sugar 5.9 g
WHITE CHOCOLATE SKILLET COOKIE WITH BANANAS AND PRETZELS
Provided by Eric Greenspan
Categories dessert
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- For the cookie: Position an oven rack in the lowest position in the oven and preheat to 375 degrees F. Thoroughly grease a 10-inch cast-iron skillet with butter (or use a stainless-steel skillet coated with nonstick vegetable oil spray).
- Mix the brown sugar, granulated sugar, butter and salt in the bowl of a stand mixer fitted with the paddle attachment until no large lumps remain, about 1 minute.
- Stir together the egg and vanilla in a large bowl. Fold in the banana and white chocolate. Combine the flour and baking soda in a separate large bowl until thoroughly combined. Add the egg mixture and butter mixture to the flour mixture and thoroughly combine. Fold in the pretzels until evenly distributed.
- Scrape the batter into the prepared skillet and pat into an even layer with damp hands so the batter extends to the edges of the skillet.
- Bake until the outer edges are browned and slightly puffed, 20 to 25 minutes (15 to 18 minutes for stainless steel). Let cool.
- For the whipped cream: Beat the heavy cream and peanut butter in a large cold mixing bowl with an electric mixer until it starts to thicken, about 1 minute. Gradually beat in the powdered sugar, then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over), 3 to 4 minutes.
- Slice and serve the cookie with the whipped cream.
WHITE CHOCOLATE-COVERED PRETZEL COOKIES
Use a favorite chocolate chip cookie recipe like this one and add crushed white chocolate mini pretzels. From Southern Living.
Provided by KathyP53
Categories Drop Cookies
Time 44m
Yield 5 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Beat butter and sugars at medium speed with a heavy duty electric stand mixer until creamy. Add eggs and vanilla, beating until blended.
- Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels and crushed pretzels on low just until combined.
- Drops by tablespoons onto parchment-lined baking sheets.
- Bake 10 minutes for a soft and chewy cookie or up to 14 minutes for a crips cookie.
- Can use also add 2 cups coarsely crushed pretzel sticks, or white chocolate morsels with one 6 oz. package of swettened dried cranberries plus one cup of pistachios instead of chocolate morsels, or six 1.4 oz chopped chocolate-covered toffee bars (Heath Bar) and 1 1/2 cup toasted slived almonds instead of chocolate morsels, or decrease salt to 1/2 tsp., add 1 cup creamy peanut butter to butter and sugars, and add 1 cup lightly salted peanuts with chocolate morsels, increasing flour to 2 1/2 cups plus 2 tablespoons.
Nutrition Facts : Calories 1259.6, Fat 56.9, SaturatedFat 34.1, Cholesterol 160.9, Sodium 841.9, Carbohydrate 174.7, Fiber 8.4, Sugar 116.2, Protein 13.4
CHOCOLATE PRETZEL COOKIES
These pretzel-shaped buttery chocolate cookies are covered in a rich mocha glaze and drizzled with white chocolate. My family goes wild over their chocolaty crunch. They're beautiful to serve and to give as gifts. -Priscilla Anderson, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 161 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 93mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
WHITE CHOCOLATE PRETZELS
My girls love these so much--if I don't have some made they buy them in the stores and they are very expensive. But they are quite cheap to make and very little trouble.
Provided by Darlene Summers
Categories Candy
Time 30m
Yield 1 pound, 1 serving(s)
Number Of Ingredients 2
Steps:
- Slowly melt almond bark in an appropriate pan or follow directions on package.
- Dip pretzels in white chocolate and lay on wax paper to firm.
- When firm, you may put in a covered bowl or in a bag.
Nutrition Facts : Calories 971.3, Fat 6.7, SaturatedFat 1.3, Sodium 3468.5, Carbohydrate 203.9, Fiber 7.7, Sugar 7, Protein 26.4
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- 1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Chop the white chocolate coarsely. Set aside.
- 2. Add the butter and brown sugar to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the flour with baking soda, and salt and add to the bowl – mix until just combined. Add the chopped white chocolate and the crushed salted pretzels and fold in. Use a cookie scoop to place dough portions with enough space in between on the baking sheet. Place a small salted pretzel on each dough portion and bake for 10-12 minutes or until set around the edges but still soft in the middle. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
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