Enjoy this delicious cookie recipe using Betty Crocker® sugar cookie mix – perfect for dessert.
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
cup butter or margarine, softened
tablespoons Gold Medal™ all-purpose flour
pretzel rods, broken in half
cups white vanilla baking chips (18 oz)
Heat oven to 350°F. In medium bowl, stir cookie mix, butter, flour and egg until soft dough forms. Place dough in refrigerator to chill slightly, about 30 minutes.
Roll dough into 96 half-tablespoon-size balls. Press and roll 1 dough ball around both ends of each pretzel to from bone shape; repeat with remaining dough and pretzels. Place 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes or until edges of cookie are light golden brown. Cool completely on cooling rack, about 15 minutes.
In small microwavable bowl, microwave baking chips uncovered on High in 30-second increments until melted when stirred. Dip each cookie into coating. Place on cooling rack until set, about 15 minutes.
Substitute Betty Crocker® peanut butter cookie mix for the sugar cookie mix, if desired.
Use vanilla-flavored candy coating (almond bark) for the white vanilla baking chips, if desired.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.