Chocolate Dipped Almond Pretzel Cookies

[Photograph: Carrie Vasios]

These almond butter cookies are twisted into the shape of a pretzel and dipped in dark chocolate.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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Chocolate Dipped Almond Pretzel Cookies

About This Recipe

Yield:makes about 3 dozen cookies
Active time:40 minutes
Total time:55 minutes
Special equipment:electric beater, baking sheets, parchment paper
This recipe appears in: Cookie Monster: Chocolate Dipped Almond Pretzel Cookies


  • 16 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 3 egg yolks
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • 2 1/4 cups (about 12 ounces) flour
  • 2 cups dark chocolate chips, melted


  1. 1

    In a large bowl, using an electric beater, beat together butter and sugar until light and creamy, about 2 minutes. Beat in egg yolks, one at a time, then almond extract. Beat in sugar and flour until combined. Cover dough in plastic wrap and let chill for 30 minutes.

  2. 2

    Adjust oven rack to two center positions and preheat oven to 350°F. Line two baking sheets with parchment paper.

  3. 3

    Form dough into balls, using one 1 tablespoon per ball. Roll each ball into a thin 10-inch log. Twist each log into a pretzel shape and place on prepared baking sheet. Bake until golden, about 12 minutes.

  4. 4

    Let cookies cool for 5 minutes on sheet then transfer to a wire rack placed over a baking sheet. Dip each cookie in chocolate then place on the baking sheet until chocolate has hardened. After cooling, ookies can be stored in an airtight container for up to 5 days.

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