Sunday, December 18, 2011

Salted Pretzel Chocolate and Peanut Butter Chip Cookies

All cookies! All the time!

If this week had a theme it would be COOKIES!  I am officially on a sugar-induced high permanently! And I don't mind one bit!

Thursday evening I attended a cookie swap with some local bloggers.  It was a wonderful event and thank you so much to Brittany for hosting!  (Photo credit to Brittany as well!)
I left the party with a lot of loot, and a bunch of photos!
My contribution were these Salted Pretzel Chocolate and Peanut Butter Chip Cookies!
They are delicious!

Salted Pretzel Chocolate and Peanut Butter Chip Cookies
makes 3 dozen

These cookies play on the traditional Chocolate Chip Cookie recipe with a twist...a pretzel twist that is!  Adding peanut butter chips and pretzels plays on the popular sweet-and-salty flavor combination.  The cookie remains soft and chewy on the inside and just a little crispy outside.  Make sure not to over bake as these continue to cook on the tray after removing from the oven.

Prep time: 20 minutes
Bake time: 8-10 minutes

  • 2 1/4 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 1 cup softened Earth Balance or other vegan alternative
  • 1 teaspoon vanilla extract
  • 2 egg-replacers (I used EnerG)
  • 1/2 cup vegan chocolate chips
  • 1/2 cup vegan peanut butter chips
  • 1 cup pretzels, crushed into large pieces
  1. Preheat oven to 375*
  2. Combine flour, salt and baking soda in  bowl and set aside.
  3. Cream brown sugar and granulated sugar, softened butter and vanilla.
  4. Beat in egg replacer.
  5. Add dry ingredients and mix well.  
  6. Stir in chocolate chips, peanut butter chips and pretzels.  
  7. Using a cookie scoop, drop by tablespoon full onto non-greased or parchment paper lined cookie sheets.
  8. Bake 8 to 10 minutes. Remove from oven and let cook on baking sheet for 5 additional minutes.  Remove to cooling rack.

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