Jenn, or Jenny as Ella gets to luckily call her, is a friend all the way from elementary school. I actually calculated it and we have known each other for 20 FREAKIN’ years. That’s right, we’re old, the only nice thing is…… SHE’S OLDER!!!!!! Jenn, aka Jenny, aka Dr. Glose, is not only my optometrist she is my: psychiatrist, life coach, general physician, go-to-babysitter, confidant, problem solver, partner in crime, and seriously one of my best friends. I tell her this all the time and genuinely mean it; I don’t know what I’d do without her!!! Now, I can’t leave out Paul, nor would I want to. I met Paul in high school when Jenn and I went into music for less (that was the store right?) to check him out. We even had a nickname for him “blue cd” - because of his blue eyes. Since meeting Paul he has become a close friend and someone I know I can trust for some good advice, some good laughs, and definitely some good food. Now I am not exactly sure of these cookies but Jenn isn’t much of a sweets person so I tried to pick something that was salty/sweet, here’s hoping they turn out ok. And here’s hoping they both know how much they mean to me!!!
Chocolate & Peanut Butter Chip Pretzel Cookies
Makes 24 cookies
Ingredients:
1 1/2 cups of flour
1/2 tsp. of salt
1/4 tsp. of baking soda
1/2 cup of butter at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar 1 egg (beaten)
1 tsp vanilla extract
1 cup milk chocolate chips
1/2 cup peanut butter chips
1/2 cup broken up pretzel pieces
Preztel Salt or Sea Salt
Directions: In a medium bowl, sift together the flour, baking soda, and salt. Set aside. In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztels. Cover and refrigerate for an hour. Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.
*** I did not change any part of this recipe***
No comments:
Post a Comment