Chocolate covered pretzels are probably on Hubby’s top 5 favorite foods list. Peanuts are probably on mine. Cookies are on both our lists for sure, so why not combine all three to make a Glazier family cookie?
Hence was the thought process of making these little gems this week. Honestly, do I think they represent us entirely? No, I think the recipe still needs perfecting but do I think they are a great place to start? Yes, indeed!
What I was hoping for in truth was a puffy cookie with lots of texture. What I got was a semi-flat cookie with some lumps here and there, haha. Eh, we all hit baking road bumps, right? But what really counts is the flavor and that, my friends, is why I am delivering this cookie to you today! Well, not literally but you know what I mean;) Anyway, what you’ll love about this treat is that in just one bite you’ll taste salt, chocolate and butter! Basically, you’ll quickly forget how unfulfilling they look while you indiscriminately enjoy. And yes I agree they won’t win any food gawking contest, but yes I do think you’ll empty that cookie jar in a jiffy! Enjoy...
Chocolate Covered Pretzel & Peanut Cookies
Adapted from: Betty Crocker
Makes: about 44 cookies
OBJ: TCW be able to combine two of her household’s favorites into one treat
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 cup unsalted butter, softened
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped salted peanuts
(2 cups) chocolate covered pretzels, chopped
1. Preheat oven to 375 degrees
2. Mix sugars, butter, vanilla and egg in large bowl
3. Stir in flour, baking soda and salt (dough will be stiff)
4. Stir in nuts and pretzels
5. Drop dough by rounded tablespoonfuls about 2 inches apart onto a greased cookie sheet
6. Bake 12-14 minutes or until light brown (centers will be soft)
7. Cool 2 minutes on cookie sheet, then remove from cookie sheet and let completely cool on write rack