Tag Archives: cookies

Saturday Selections: Chocolate Covered Pretzel Stuffed Peanut Butter Cookies

Is it just me or are my recipe titles getting longer and longer?

I seriously apologize, I just didn’t know what else to call them. Let’s break it down shall we?

Pretzels, covered in oozing, melted chocolate chips, all tucked inside a peanut butter cookie.

Ummm. Yeah. That’s right.

You don’t know whether to love me or hate me do you?

It’s cool. The Hubs can’t decide either.

I kid. I kid.

I think that these would be so fun to have to munch on during a football game.

Now I will admit that they do take a few minutes to put together, but there is nothing at all hard about them. And while I haven’t tried it, I can’t see any reason that it would be a problem to have them all ready to go into the oven long before you bake them. So if you wanted to make them on a Friday night and just pop them in the oven at halftime on Saturday, I think it would be awesome.

We start off with just a basic peanut butter cookie.

To begin, cream together peanut butter, butter, and sugar.

Now this step is totally optional, but if you want,  you can take a quality control moment with a pretzel here.

Oh OK….The Dude wants some too now…

I know I’m partial, but seriously, could The Dude be more gorgeous?

Ummm, now would somebody please go throw some raw eggs over in the peanut butter mixture so The Dude and I will quit eating this stuff!

Phew. Thanks.

Mix in the rest of the ingredients and you are good to go.

Once your dough has come together, scoop out 2 teaspoons at a time and roll them into little balls. Then flatten them out. You are going to need two discs for every cookie, and you want to make one of the discs slightly larger than the other (the larger one is going to be your top and needs to lay across all of the delicious filling).

While I was doing this, I had The Little Dude break up some pretzel sticks into a bowl.

Completely cover half of your discs with a little mound of pretzel bits (the cookies are going to puff up all around it so you will probably put on a little more than you would think you need).

Then dollop 1/4 teaspoon of peanut butter on top of the pretzels. This just gives the cookie even more peanut butter oomph, and gives the chocolate chips something to stick to.

Now sprinkle on about 1/4 teaspoon of chocolate chips. These are going to melt all down onto the pretzels giving you the “chocolate covered” part.

And now sprinkle on a little bit of kosher salt over the top. This is, of course, the part that I forgot to photograph, and probably the one that would be the most helpful for you to see. Obviously, you don’t want to go overboard with the salt here, but it just brings out the flavor of the pretzels. You’ll see.

Once you have all of your stuffings stacked up, carefully pick up the wider cookie circle, place it over the top, and press down the edges to seal.

They are finally ready to go into the oven!!!

When they come out,  give them a few minutes to cool so that they don’t scald your tongue, but definitely eat them warm. This is a must.

(Yes, I was totally too busy eating these cookies lazy and waited to take the pictures until well after they had cooled, but eat them warm!)

The cookies are dense and not overly sweet. The chocolate and peanut butter are soft and gooey. And the pretzels are an unexpected salty crunch.

It’s pretty much awesomeness.

Chocolate Covered Pretzel Stuffed Peanut Butter Cookies

1/4 cup softened butter

1/2 cup creamy peanut butter

2/3 cup brown sugar

1/2 tablespoon vanilla

1 1/2 tablespoons milk

1 egg

1 1/4 cup all purpose flour

1/2 teaspoon baking soda

broken pretzel pieces

peanut butter

chocolate chips

Preheat oven to 375.

In a mixer, beat together butter, peanut butter, and brown sugar until fluffy.

In a separate bowl, combine flour and baking soda.

Stir in vanilla, milk, and egg to the peanut butter mixture.

Fold in the dry ingredients.

Measure out two teaspoons of dough. Roll it into a ball and flatten. Prepare two discs for each cookie in this manner, flattening out half of them to a slightly larger piece than the others.

Top the smaller discs with pretzels, peanut butter, chocolate chips, and kosher salt. Gently cover the mound with the larger cookie dough disc, and press the edges to seal.

Bake for 18 minutes.

Serve warm.

Lovely

Strawberry Shortcake Cookies

I bet you guys thought you had me all figured out didn’t you? You thought I only cooked healthy stuff. Turns out, I’m full of surprises, huh?

I have to give the hubs credit for this idea. I am pretty sure we had just finished up a batch of plain shortbread cookies, when he said, “Ooooo you know what you should do? Make strawberry shortbread cookies.” I was so proud.

I have been in love with this shortbread cookie recipe for some time now. When the Little Dude was 18 months old, I decided she was old enough for us to start the Christmas tradition of making cookies for Santa together. I knew I wouldn’t be able to keep her from eating the dough, so I was on the lookout for an egg free recipe. My beautiful sister told me about these, and now they are seriously the only shortbread recipe I use. It is perfect. I love the slightly smoky-sweet flavor that the maple syrup lends.

For this recipe, you will first want to wash up some fresh strawberries and chop them in to small pieces. Then place them on a paper towel to absorb the excess liquid.

The Dude and I even went so far as to gently (she has a baby sister, she is getting pretty good at the whole gentle thing) blot. You really want to try to get as much of the liquid out as you possibly can. You are attempting to avoid a soggy cookie situation.

While the strawberries are draining, toss a stick of room temperature butter over into to the mixer.

Then pour in your maple syrup, vanilla, and orange zest (not pictured…ooopsy). Then beat until well blended. If you feel inclined to take a taste, do not forget who you are and what you are doing, and proceed to dip everything from your fridge and pantry in it…or you can, but remember that then it is no cookie for you. And you are gonna like the cookie. 🙂

Mix together the salt and flour, and dump that over onto the butter mixture. Then stir it together until it is just incorporated.

Behold! Shortbread dough!

Pour it out onto a VERY well floured surface. This dough is extremely soft and sticky, but don’t stress out OK? If you use enough flour it is going to be just fine. I actually kneaded the dough a couple of times to get it a little bit easier to work with. And again making double sure that you have a good bit of flour where all of the dough will touch, press it or roll it out into a disc.

Before you go any further, give the Little Dude what she has been waiting for. Hey, she deserves this. She was very gentle with the strawberries! (Please, excuse those fingernails. She was actually finger painting earlier and not digging in the dirt).

Then sprinkle on a generous handful of strawberries. Gently press them down into the dough.

Then fold over, flatten it out again, sprinkle more strawberries, press, and fold over again.

Now I would urge to take one last look at the flour situation and make sure that there are no spots that need a little bit more. Because if you roll the dough onto a place that wasn’t well floured, it will stick when you try to cut it out. And I would feel sorry for you if you were to accidentally say a cuss word in front of your 3 year old. Then, gently roll out the dough into about 1/4 inch thickness.

Now here comes the fun part. Grab your favorite cookie cutter and cut out some cookies! Place them onto a greased cookie sheet as you go.

I am apparently 83 and have a very strong “waste not want not” mentality, so I keep recycling the leftover dough. I simply press it back into a ball, roll it back out, and cut out more cookies. I can usually do this two or three more times.

Place the cookies into the oven at 350 for 12-15 minutes or until slightly golden.

Let them cool completely and serve them up with a generous dollop of whipped cream.

Strawberry Shortcake Cookies, Adapted from Maple Shortbread Cookies by NSTARK, on Allrecipes.com

1/2 cup butter, softened

1/4 cup maple syrup

1 teaspoon vanilla

1/2 teaspoon orange zest

1 cup all purpose flour

1/2 teaspoon salt

3/4 cup fresh strawberries, chopped

Preheat oven to 350 degrees.

Wash strawberries and chop them into small pieces. Place on a paper towel and blot well to absorb as much excess liquid as possible.

Blend together butter, maple syrup, vanilla, and orange zest.

In a separate bowl, stir together flour and salt.

Add the flour and salt to the butter mixture. Stir until just combined.

Turn out onto a well floured surface. Knead a few times until no longer sticky, and press into a disc.

Sprinkle on half of the strawberries. Fold the dough over, and gently flatten out into a disc. Repeat.

Roll out to 1/4 inch thickness, cut into desired shapes, and place on greased cookie sheet.

Bake for 12-15 minutes or until lightly golden.

Allow to cool completely and serve with whipped cream.