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
Ingredients:
3/4 cup granulated
sugar
3/4 cup packed light
brown sugar
1 cup unsalted
butter, softened
1 teaspoon vanilla
1 egg
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
Procedures:
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