1/2 cup packed brown sugar
1/2 cup (1 stick) butter, softened
2 Tbsp water
1 tsp vanilla
1 1/2 cups flour
1/8 tsp salt
pretzel sticks/rods (*see note)
2 tsp shortening
2/3 cup chocolate chips
butterscotch chips, optional
Preheat the oven to 350°. Mix the brown sugar, water, and vanilla in a medium bowl. Add the flour and salt, mixing until the dough resembles coarse crumbs. It should hold together when squeezed with your fingers.
Shape dough into twenty 1 1/2 inch balls. Press onto the ends of each pretzel stick/rod. (Note: I purchased pretzel "dipping sticks" which were about 4" long and the perfect size. If you are using full-sized pretzel rods, break them in half.) Shape the dough ball into a broom shape, and use a fork to create "bristles."
Bake for about 12 minutes, not allowing them to brown. Remove from the cookie sheet and let cool.
Place the cooled cookies on wax paper. Over a double-boiler melt the chocolate and shortening. Spoon chocolate over the brooms, "sealing" the part where the pretzel meets the cookie. Optional: drizzle with melted butterscotch chips.
- I read in some of the reviews that these do not keep well. In a closed container the cookie moisture tends to make the pretzels stale. These are best eaten day-of. (Don't mind if I do...)
- This would be a great recipe for kids to make with you. There are no raw eggs in the batter so it's safe for little mouths to "taste test."