Chocolate Pretzel Cookies- rich chocolate cookies with cinnamon and espresso coated in coarse sugar for crunch.| The Monday Box

Chocolate Pretzel Cookies

Adapted from The Joy of Cookies by Sharon Tyler Herbst
Makes 24 cookies
Author Wendy Sondov


  • 1 ¾ cup all-purpose flour
  • 1/3 cup + 1 tablespoon cocoa I used Hershey’s Special Dark
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 teaspoons espresso powder
  • ¾ cup + 2 tablespoons butter room temperature
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla
  • For decorating: ¼ cup course white decorating sugar
  • 1 egg white mixed with 2 teaspoons water


  1. In a medium bowl, whisk together flour, cocoa, salt, cinnamon, and espresso powder.
  2. In the bowl of an electric mixer, cream together butter and sugar until light and fluffy.
  3. Beat in egg and vanilla.
  4. Gradually mix in the flour mixture, until incorporated.
  5. Use a 2T medium scoop to place balls of dough (about 26 grams each) onto a wax paper lined baking sheet for chilling. Refrigerate for 30 minutes, until firm.
  6. Preheat oven to 350° F. Line two baking sheets with parchment paper. Cut 24 pieces of wax paper about 8” each.
  7. Remove one firmed dough ball at a time from the fridge. Place the dough in the center of a sheet of wax paper. Use hands and fingers to roll/stretch the dough into a rope 10”- 11” long.
  8. Fold the wax paper over the dough. Holding the bottom edge of the wax paper, press the edge of a ruler on top of the wax paper against the bottom edge of the dough rope. This will compress the dough rope into a rounded strip.
  9. Wrap the excess wax paper around the dough rope and place in the freezer to firm for at least 15 minutes. Repeat with all of the dough balls.
  10. Remove several dough strips at a time from the freezer. Allow the strips to warm just until bendable. Fold into pretzel shapes and place on a prepared baking sheet 2” apart.
  11. Brush each cookie with egg white mixture and sprinkle with decorating sugar. Repeat with remaining dough.
  12. Bake for 8-10 minutes. Cookies should be firm to the touch. Cool on the baking sheet for 10 minutes before gently transferring to a wire rack to cool completely.
  13. Store in an airtight container at room temperature for up to 1 week.

Packing Tips

Double wrap pairs of cookies (with bottoms together) in plastic wrap, then place in an airtight container or zip lock bag.