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We love Halloween at our house! We love to decorate and make lots of fun foods. I have a big Halloween Pinterest board to collect all the idea I find online and will hopefully make a few this year—there are SO many creative ideas out there! You might also like to check out my Easy Chocolate Black Cat Cookies or Peach and Orange Smoothie for some other fun ideas!
So you might guess that I can never seem to have enough ideas! I’ve held on to this recipe for Halloween Witch Broom Brown Sugar Chocolate and Pretzel Cookies for a few years now after tearing it out of a magazine. I’ve tweaked the recipe a bit from the original and although they have a few steps but are really pretty easy to make. And the base cookie is like a brown sugar shortbread cookie that when paired with the chocolate, butterscotch and saltiness of the pretzels gives you a terrific little bite of deliciousness! My whole family loves them—I have to keep a watch on these otherwise they would disappear in a day!
I hope you’ll give them a try and add them to your holiday party trays—or just for your own family—this year.
Halloween Witch Broom Cookies
- ½ cup brown sugar packed
- ½ cup butter softened
- 2 tablespoons water
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- 1/8 teaspoon salt
- 24 pretzel sticks the regular size
- 2/3 cup semisweet chocolate chips
- 2 teaspoons shortening
- Butterscotch-flavored chips melted
- Heat oven to 350°F. In a large bowl, mix brown sugar, water and vanilla. Stir in flour and salt. Shape dough into 24 1-inch balls.
- Place two pretzels next to each other on an ungreased cookie sheet. Press ball of dough onto each set of pretzels. Press dough with tines of a fork so the edge resembles the “bristles” of a broom.
- Bake 11-13 minutes or until brown but not set. Let cool on pan for one minute. Remove from cookie sheet to a wire rack and cool completely, about 30 minutes.
- Cover cookie sheet with waxed paper (or I like to use a reusable silicone mat) and place cookies on waxed paper. Heat shortening and chocolate in a microwave-safe bowl for one minute on high. Stir. If needed, heat again for 30 seconds until chocolate is melted thoroughly. Dip pretzel ends in chocolate and cover up cookie end of where “broom” attaches to pretzel “handle”. Drizzle with melted butterscotch chips. Let stand until chocolate is set. I put my cookies on the tray in the freezer so they would set more quickly but you can just let them air dry for an hour or so until the chocolate is dry.