The Best Cookies Ever

….proclaimed Eric.  Actually he said, “These are the best cookies you have ever made.”

Followed by a quick, “Good thing you didn’t make the whole batch or I would sit here and eat them all night.” Followed by, “Seriously, you can make those anytime you want.”  

This time I used a mixture of Truvia and brown sugar.  I figured with the chips I was going to add, a little less sugar would do us good.

I made a ½ batch, based on the recipe on the back of the bag.  The only thing from the full batch I kept was the 1 teaspoon of vanilla.  I write my notes on anything I can get my hands on – Smithsonian insert card anyone?

The amazing contrast in flavor and texture comes from the peanut butter & milk chocolate chips and the pretzel bites.  Sweet & salty and chewy & crunchy all in one cookie – it’s the best of both worlds.

Mix up the dough and chips, but hold off on the pretzels until just before baking – that way there is no chance of soggy pretzels.  I always refrigerate my dough at least overnight – the cookies taste and bake better this way.

Allow the dough to warm slightly before baking, but not enough for it to be really sticky to the touch. 

Use a dough scooper or spoon to create uniform cookie sizes.  Then, add 5 to 6 pretzel bites and roll in hands, avoiding too much handling so as not to warm the dough too much.

Bake at 350 degrees for 10 to 11 minutes, allow to cool on pan for 1 minute before removing.

Enjoy with a glass of (almond) milk.  Repeat.  Make these and you will be someone’s best friend, mom, dad, spouse, partner, colleague, boss, or something.  I promise.

What is your favorite kind of cookie?



Chocolate & Peanut Butter Chip Cookies w/ Pretzel – ½ batch recipe proportions (about 2 dozen), from Nestle Toll House 

In a small bowl, combine 1-⅛  cups all-purpose flour and ½ teaspoon baking soda


Beat ½ cup (1 stick) of butter⅜ cup granulated sugar (or Stevia) cup packed brown sugar, and 1 teaspoon vanilla in a large mixer bowl until creamy.  Add 1 large egg, mix well after addition.  Gradually beat in flour mixture.  Mix in 1 cup of chocolate & peanut butter chips. 

Cover bowl of dough and refrigerate at least overnight*, but 36 hours is the optimal time.  

Use a dough scooper or spoon to create uniform cookie sizes.  Then, add 5 to 6 pretzel bites and roll in hands, avoiding too much handling so as not to warm the dough too much.  Bake 10 – 11 minutes.  Allow cookies to cool on pan 1 minute before removing.  Serve warm. 


*Dough may be stored in the refrigerator for up to a week or 8 weeks in the freezer.  

I just love this new color of Kitchen Aid Mixing stand, don’t you?  It’s called Flamingo. 

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