Chocolate Dipped Almond Pretzel Cookies

Cookie Monster

Weekly recipes to serve with a glass of milk.

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

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

  • Yield:makes about 3 dozen cookies
  • Active time: 40 minutes
  • Total time:55 minutes


  • 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.