Maple Chocolate Pretzel Cookies
Jan 24, 2022 0:12:26 GMT -5
Post by songbird on Jan 24, 2022 0:12:26 GMT -5
MAPLE CHOCOLATE PRETZEL COOKIES
INGREDIENTS
1 1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/3 cup maple syrup
2 eggs
1 teaspoon vanilla
2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dark and white chocolate covered pretzels
1/2 cup dark chocolate chunks
INSTRUCTIONS
Use a mixer to cream the butter, brown sugar, sugar and maple syrup until light and fluffy, about 5 minutes.
Use the mixer to mix in the eggs and vanilla for another minute or so until smooth and creamy.
Add the flour, baking powder, baking soda and salt, mixing on low just until combined.
Add chopped chocolate and half of the white and dark chocolate covered pretzels.. Turn the mixer on low and mix just until combined.
I didn’t bother chopping the pretzels and just let the mixer do that for me, but you can chop them first if you want smaller pieces.
Scoop the cookie dough using a 2 ounce scoop onto a parchment-lined sheet. They can be close together since you’re just chilling the dough right now. Put the sheet in the fridge for at least an hour and up to overnight or the freezer for 15 minutes.
When ready, heat the oven to 350 degrees F. Place chilled cookies on parchment-lined baking sheets, a couple of inches apart. Bake for 7 minutes. Remove from the oven and press a chocolate covered pretzel onto the top of each cookie. Return to the oven for another 2 minutes or until the edges are just starting to brown.
NOTES
Use butter that is softened but not too warm. Start by taking it out of the fridge and cutting it into cubes. Set aside while you measure out the rest of your ingredients, and it should be ready to go when everything is all set (about 15 minutes).
The longer you chill the dough, the stronger the maple flavour will be.
link
INGREDIENTS
1 1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/3 cup maple syrup
2 eggs
1 teaspoon vanilla
2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dark and white chocolate covered pretzels
1/2 cup dark chocolate chunks
INSTRUCTIONS
Use a mixer to cream the butter, brown sugar, sugar and maple syrup until light and fluffy, about 5 minutes.
Use the mixer to mix in the eggs and vanilla for another minute or so until smooth and creamy.
Add the flour, baking powder, baking soda and salt, mixing on low just until combined.
Add chopped chocolate and half of the white and dark chocolate covered pretzels.. Turn the mixer on low and mix just until combined.
I didn’t bother chopping the pretzels and just let the mixer do that for me, but you can chop them first if you want smaller pieces.
Scoop the cookie dough using a 2 ounce scoop onto a parchment-lined sheet. They can be close together since you’re just chilling the dough right now. Put the sheet in the fridge for at least an hour and up to overnight or the freezer for 15 minutes.
When ready, heat the oven to 350 degrees F. Place chilled cookies on parchment-lined baking sheets, a couple of inches apart. Bake for 7 minutes. Remove from the oven and press a chocolate covered pretzel onto the top of each cookie. Return to the oven for another 2 minutes or until the edges are just starting to brown.
NOTES
Use butter that is softened but not too warm. Start by taking it out of the fridge and cutting it into cubes. Set aside while you measure out the rest of your ingredients, and it should be ready to go when everything is all set (about 15 minutes).
The longer you chill the dough, the stronger the maple flavour will be.
link
