This recipe is amazing. Seriously I love the sweet of the cookie mixed with the salty of the pretzel crust. It’s perfect. Just make sure you don’t use the crumbs at the bottom of the pretzel bag. That adds way too much salt.
- 2 cups crushed pretzels
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 1 cup butter, room temp
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- 2 1/4 cups flour
- 1 cup semi sweet chocolate chips
- 6 Reese’s peanut butter cups, chopped up
- Preheat oven to 350°
- Combine crushed pretzels, 1/2 cup melted butter and 1/2 cup sugar in a bowl. Press mixture firmly into the bottom and up sides of a 10″ deep-dish pie pan. Now if you don’t have a 10″ deep dish pie pan, you can easily put these into 2 more shallow 9″ pans.
- Bake for 8 minutes. Remove from oven.
- While crust is baking make the blondie filling.
- Cream butter, 3/4 cup brown sugar and 1/2 cup sugar with your mixer.
- Add eggs and vanilla and beat until smooth.
- On low speed, add in baking soda, salt and flour.
- Stir in your chocolate chips and Reese’s.
- Press mixture on top of baked crust.
- Place pie back in oven for 30-35 minutes. Remove and cover top with aluminum foil to prevent burning the top and put back into oven for 15 – 20 minutes
The recipe I adapted said you needed to let it cool completely before serving or it will be mushy but I LOVE ooey, gooey, chocolatey cookies so I like it when it’s still warm 🙂
Need a last minute idea for your treat plate? Here are some delicious, eggless cookie dough truffles.
- 1/2 c butter, room temperature
- 1/4 c sugar
- 1/2 c packed brown sugar
- 2 TBS milk
- 1/2 tsp Vanilla
- 1 1/4 c flour
- 1/2 tsp salt
- 1/2 c mini chocolate chips
- Chocolate candy coating
- Mix all ingredients besides candy coating.
- Form into 1 in sized balls and place in fridge to chill for about 30 minutes.
- Melt chocolate candy in a small bowl (I’ve found that working with small amounts of dipping chocolate at a time is the best)
- Dip cookie balls in chocolate and place on a buttered or greased pan.
- Chill and enjoy!!!
Only 12 days until Christmas and you know what that means…bring on the Christmas cookies!! I have seen these candy cane twist cookies before and I thought they’d be fun to make with my son. Well, every recipe I found called for peppermint extract. You don’t have any of that? Ya. me neither. So I decided to make up this recipe using real candy canes instead. We had bought them for our Christmas tree last year until we realized that that was a bad idea. We have a toddler and slowly the candy canes kept disappearing! And we would find our son hiding with the evidence. We won’t be putting those on our tree ever again.
My original plan was to use red food coloring but apparently I was all out. Green is still festive, right??
Side note, you can use the twisted dough to make letters too!
Candy Cane Sugar Cookies
- 1/2 cup butter (1 stick), room temperature
- 1 cups sugar
- 2 eggs
- 1 teaspoons vanilla
- 2.5 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 candy canes, crushed
- red or green food coloring
- white crystal sugar, optional
- Preheat oven to 375 degrees. Grease 2 cookie sheets and set aside.
- Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla.
- Add flour, salt, baking soda and mix until just combined.
- Remove half the dough and set aside.
- To the remaining dough, add crushed candy canes and food coloring. Mix well until the color is thoroughly incorporated.
- Working with small portions at a time, roll out a long snake of the white dough and an equal amount of the colored dough.
- Lay the dough snakes side by side and then twist them together. Every 4 inches, cut the dough and form it into a candy cane shape on the cookie sheet. Repeat with remaining dough. Sprinkle the tops of the cookies with the sugar if you’d like.
- Bake cookies at 375 degrees for 5-6 minutes (I promise you don’t need longer!). Let cool on sheet for a few minutes before transferring to a cooling rack.
Makes about 2 doz candy canes
Today’s recipe: Pumpkin Snickerdoodles. My biggest complaint with most snickerdoodles is that they are dry. Solution? Add pumpkin! I love just about every baked good with pumpkin except pumpkin pie. Bleh! Anywho, the pumpkin makes it so moist and the flavor is just incredible. I ❤ these cookies!!
Total Time: 1 hour, 30 minutes
- 1 c butter, at room temperature
- 1 c granulated sugar
- 1/2 c brown sugar
- 3/4 c pumpkin puree (NOT pumpkin pie filling)
- 1 egg
- 2 tsp vanilla extract
- 3 3/4 c flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Dash of allspice
Using an electric mixer (a stand mixer or a hand mixer!), beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin, then beat in the egg and vanilla.
In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until it’s all mixed together. Cover and chill the dough for at least an hour.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner or just spray nonstick cooking spray on the spots you’ll drop the dough. Mix up the sugar coating ingredients in a small bowl. Scoop balls of dough and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.
Bake the cookies for 11-14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Source: Seeded At the Table