Mile High Cookies
Ingredients:
Melt the butter in a small saucepan over medium heat; cook and whisk until butter starts to foam and turn golden brown. Place butter in a large mixing bowl.
In a medium mixing bowl, sift together flour, baking soda, baking powder and salt.
Add brown sugar, Biscoff, vanilla and corn syrup to bowl with butter; beat, using a mixer on medium speed, until well combined. Beat in egg until well combined. Reduce mixer speed to low and beat in flour mixture until just combined. Stir in chocolate chips, peanuts until just combined. Chill dough in refrigerator for 30-45 minutes or until cold.
Heat oven to 350 degrees F. Place rounded scoops of dough onto cookie sheets; press pretzels into dough. Bake 12 minutes or until golden brown. Cool 5 minutes before transferring to a wire rack.
Makes 12 big cookies
Ingredients:
- 6 tablespoons unsalted butter
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2/3 cup brown sugar
- 1/3 cup Biscoff spread
- 1 teaspoon vanilla extract
- 2 tablespoons corn syrup
- 1 large egg
- 1/2 cup chocolate chips
- 1/3 cup salted peanut halves
- 1/2 cup mini pretzels or chopped regular pretzels
Melt the butter in a small saucepan over medium heat; cook and whisk until butter starts to foam and turn golden brown. Place butter in a large mixing bowl.
In a medium mixing bowl, sift together flour, baking soda, baking powder and salt.
Add brown sugar, Biscoff, vanilla and corn syrup to bowl with butter; beat, using a mixer on medium speed, until well combined. Beat in egg until well combined. Reduce mixer speed to low and beat in flour mixture until just combined. Stir in chocolate chips, peanuts until just combined. Chill dough in refrigerator for 30-45 minutes or until cold.
Heat oven to 350 degrees F. Place rounded scoops of dough onto cookie sheets; press pretzels into dough. Bake 12 minutes or until golden brown. Cool 5 minutes before transferring to a wire rack.
Makes 12 big cookies
I have some chocolate covered pretzels in the cupboard waiting to be used. I'm going to stick it in these cookies YUM
ReplyDeleteOh wow! Spectacular idea!
DeleteI've been waiting to see these cookies! The pretzels make them look very cute, and I know they taste great because all your cookies do. (I've made a few, so I know.)
ReplyDeleteEnjoy the barbecue!
Whoop! You're nice.
DeleteI think some people don't like the sweet-salty desserts because they haven't had a really good one yet. That's how I used to be!
ReplyDeleteAs for these, they sound delicious. I love adding pretzels to cookies and brownies. I'm a little surprised to see the pretzels in their full form, though....even as minis....because I'm so used to breaking them up and mixing them into the batter.
Hmm I guess these were really sturdy pretzels?
DeletePeople who don't like sweet and salty in their desserts...are total weirdos! Love these mix-ins.
ReplyDeleteHey, that's what I think.
DeleteI also LOVE salty-sweet combinations, whether it's dessert or a savoury dish! Also, must admit, I'm a Speculoos spread addict (the cookie spread of France) and I enjoy turning all of my friends into devoted fans as well :)
ReplyDeleteI need to try real speculoos! I bet it's even more amazing!
DeleteEPIC
ReplyDelete:)
DeleteI was into sweet-salty before sweet-salty was cool. I remember being a kid eating cherries and breakfast sausage and finding myself compulsively shoving the two things in my mouth together because the sweet and the salty were so good together. You taught me it's a nice idea to sprinkle a bit of salt over a chocolate chip cookie when you bake it.
ReplyDeleteSo yes, pass the cookies. Save me some of the barbecue too. Good barbecue is scare around here.
Mmm cherries and sausage sounds good to me!
DeleteThose cookies are insane!!
ReplyDeleteThanks, Jolene!
Deletehmmm i'm flying southwest this weekend...maybe i should save the pretzels :)
ReplyDeleteYou should!
Delete