Peanut Butter Filled Pretzels

Submitted by Little Suzy Homemak

"This recipe is from my friend Nancy."

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Serves: 18

ingredients

• For the cookie

• 177.44 ml powdered sugar
• 118.29 ml butter, softened
• 4.92 ml vanilla
• 1 egg
• 354.88 ml all-purpose flour
• 59.14 ml cocoa
• 2.46 ml baking soda
• 2.46 ml cream of tartar

• For the Peanut Butter Filling

• 177.44 ml creamy peanut butter
• 44.37 ml butter
• 236.59 ml powdered sugar

• For the Cocoa Glaze

• 236.59 ml powdered sugar
• 29.58 ml cocoa
• 29.58 ml milk

directions

1. For the cookie: Mix powdered sugar and butter in a 2 1/2 quart bowl; stir in vanilla and egg. Stir in flour, cocoa, baking soda and cream of tartar. Refrigerate until chilled, 2-3 hours.
2. Heat oven to 375 degrees.
3. Prepare peanut butter filling: Mix creamy peanut butter and butter. Gradually stir in 1 cup powdered sugar.
4. Divide cookie dough in half. Roll each half into a rectangle about 13 1/2x9 inches, on well-floured cloth covered board. Cut each into strips that are 1 1/2x9 inches.
5. Shape peanut butter filling into 18 balls (1 1/4 inch). Roll each ball into a rope, 9 inches long, on a floured surface.
6. Place ropes on centers of chocolate strips. Bring long edges of each strip over filling; seal well.
7. Shape into pretzel on ungreased cookie sheet.
8. Bake until set, 8-10 minutes; cool.
9. To make the cocoa glaze: Mix powdered sugar and cocoa. Stir in 2 tablespoons milk until smooth. If necessary stir in additional milk, 1/2 teaspoon at a time, until of desired consistency.
10. To make peanut butter filled logs: Do not shape into pretzels. Cut each 9-inch peanut butter chocolate strip into 3 logs (3 inches long). Bake on ungreased cookie sheet for 7-8 minutes. (4 1/2 dozen logs).