Chocolate Covered Short-Zel-Bread Cookies – a delicious recipe with Butter, Egg, Brown Sugar, Peanut Butter, Vanilla, All-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Cream butter, egg yolk, sugar, peanut butter and vanilla.
2
2. Add flour and crushed pretzels. (To crush pretzels, use a food processor. If you don't have one, place pretzels in a Ziploc bag and crush with your hands or beat with the back of a large spoon.)
3
3. Divide dough into a log and wrap in Saran wrap. Refrigerate until firm (at least an hour) or place in the freezer.
4
4. After the dough has been chilled, uncover the dough and cut into slices. Place slices onto a parchment-paper-lined cookie sheet. Bake for 12 minutes.
5
After the cookies are baked, place cookies on a cooling rack.
6
Place semi-sweet chocolate morsels in a microwave safe bowl and heat for 1 minute. Mix chocolate chips until smooth; if some chips still remain, heat for another 10 seconds. Dip each cookie in chocolate and place on waxed paper or the same parchment paper you used to bake the cookies on. Place freshly dipped cookies in the refrigerator for another 10 minutes or so.
550
kcal
Calories
33
g
Fat
56
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 stick Butter, 1 whole Egg Yolk, 1/2 cups Brown Sugar, 2 Tablespoons Peanut Butter, and more.
Yes, Chocolate Covered Short-Zel-Bread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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