Chocolate chip peanut butter pretzel cookies
adapted from http://sugarcooking.blogspot.com/2010/07/pretzel-cookies-with-chocolate-peanut.html
i used my aunts famous chocolate chip cookie recipe, but you can obviously use your favorite
3/4 cup brown sugar
3/4 cup sugar
1 tsp vanilla extract
2 eggs
1 tbsp creamy peanut butter (i used 2 tbsp because the recipe i got for the pretzel cookies called for peanut butter chips and i didn't have any on hand)
1 cup crisco butter flavor shortening
2 1/2 cups flour
1 tsp salt
1 1/2 tsp baking soda
2 cups semisweet chocolate chips (i used a whole bag of mini chips cuz thats what i had and i didnt feel like measuring)
1/2 cup broken pretzel pieces(i probably used more than a 1/2 cup because i really dont like measuring. i just eyeballed it until it looked like a good amount)
salted caramel sauce (recipe follows)
keep batter in fridge in between batches (I would suggest keeping it in the fridge for about 30 minutes prior to baking just to firm up the dough, but i didnt do that with this batch and they turned out fine... the dough was just a little more crumbly than normal) bake one sheet in middle of oven for 9 minutes or until lightly browned on tips. this is important... take them out when they are browned around the edges, but look like they could still use a few minutes. they will continue to cook on the baking sheet. leave on baking sheet for 5 minutes and then move to cooling rack to completely cool.
Salted Caramel Sauce
from http://www.recipegirl.com/2011/12/17/salted-caramel-sauce-printable-labels/
DISCLAIMER: i suggest going to the above website to look at the recipe that i adapted mine from. this sauce did not turn the color it should have but it is amazing all the same... in fact i keep going up to the jar and smelling it because it is so heavenly.
and i just figured out what this sauce tastes like... werthers original in liquid form
3/4 cups white sugar
1/4 cup water
1/2 cup whipping cream
3/4 tablespoons salted butter
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt ( i didnt have sea salt so i used table salt...)
1. Combine sugar and water in a medium saucepan over medium-high heat. Stir. Bring the mixture to a boil and shake/swirl the pan very often (the original recipe said not to stir but after 15 minutes of shaking the pan, i finally just stirred it with a spatula) until it turns a medium amber color ( for me it took 20 minutes to get a light amber color. and it started to solidify two times over the course of the 20 minutes. at that point, i added a little bit of water and it bubbled like crazy, but started to change to the amber color it was supposed to...at this point i got impatient and finished). If sugar crystals gather along the sides of the pan during the cooking process, you can use a pastry brush dipped in water to brush the sugar down the sides of the pan so that it becomes incorporated into the boiling mixture.
2. Remove the pan from heat and pour in the cream. It will bubble up like crazy. Give it a whisk, then add in the butter, vanilla and sea salt. Whisk again until everything is nice and smooth. It should be the color of caramel. Cool it in the pan or pour it into a large measuring cup
after 5 minutes of boiling
after 20 minutes of boiling (and a couple extra tablespoons of water)sorry for poor photo quality and lack of photos... the rest happened too fast for me to take pics lol
No comments:
Post a Comment