White Chocolate Skillet Cookie With Bananas And Pretzels Recipes

WHITE CHOCOLATE COVERED PRETZELS

White Chocolate Covered Pretzels image

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

Ingredients

6 (1 ounce) squares white chocolate
1 (15 ounce) package mini twist pretzels
¼ cup red and green candy sprinkles

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

CHOCOLATE-PEPPERMINT SKILLET COOKIE

Chocolate-Peppermint Skillet Cookie image

This egg-free chocolate skillet cookie topped with crushed candy canes and a sugary glaze requires no rolling or scooping--it bakes up in a skillet into a giant cookie you can share with friends. Top it with ice cream, if desired.

Provided by FOODBEAST

Categories Desserts Cookies Chocolate Cookie Recipes

Time 30m

Yield 8

Number Of Ingredients 14

Ingredients

1 teaspoon vegan butter, or to taste
1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup white sugar
½ cup light brown sugar
2 tablespoons vegan butter, softened
7 tablespoons unsweetened chocolate-flavored almond milk (such as Blue Diamond® Almond Breeze®)
½ cup dark chocolate chunks
2 large marshmallows, cut into 8 slices
¾ cup powdered sugar, sifted
1 tablespoon unsweetened chocolate-flavored almond milk (such as Blue Diamond® Almond Breeze®)
1 peppermint candy cane, crushed, or more to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cast iron skillet with vegan butter.
Sift flour, cocoa powder, baking soda, and salt into a medium bowl.
Combine white sugar, brown sugar, and softened vegan butter in a large bowl. Add dry ingredients and mix until thoroughly combined. Stir in almond milk. Fold in 1/2 of the chocolate chunks.
Transfer 2/3 of the dough to the prepared skillet and press it evenly into the bottom. Lay marshmallow slices on top. Cover with remaining dough, flattening it evenly over the top. Sprinkle with remaining chocolate chunks.
Bake in the preheated oven for exactly 10 minutes.
While the cookie is baking, combine powdered sugar and almond milk in a large mixing bowl. Whisk icing to a drizzling consistency.
Remove cookie from the oven and cool slightly. Drizzle icing with a spoon over top of the cookie and top with crushed candy cane.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 67 g, Fat 7.9 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 3.5 g, Sodium 433.3 mg, Sugar 48.5 g

WHITE CHOCOLATE PRETZEL COOKIES

White Chocolate Pretzel Cookies image

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

Ingredients

3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
2 eggs
1 1/2 teaspoons vanilla
2 1/4 cups plus 2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3 cups semisweet chocolate chips (18 oz)
1 bag (7 oz) white chocolate-covered mini-pretzel twists, coarsely crushed

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

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