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  • Can’t Choose Between Brownies or Cookies? These Eggless Brookies Give You Both

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    These Eggless Brookie Cookies give you chewy chocolate chip cookie edges and a fudgy brownie center using one simple dough. Built with pantry staples and tested until foolproof, they solve the “too many bowls, too many steps” problem. Rich chocolate flavor, soft centers, and zero eggs—so everyone at the table can enjoy them. Cozy, reliable, and made for busy family kitchens. Perfect for busy families, allergy-friendly kitchens, and anyone who can’t choose just one dessert.

    A plate of stacked Eggless Brookie Cookies (One Dough) with half chocolate and half vanilla dough, surrounded by more cookies and scattered chocolate chips.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    This recipe exists because sometimes I don’t want to choose between a brownie and a cookie—and honestly, no one at my table wants to either. After 12+ years of egg-free baking, I’ve learned that texture matters just as much as flavor. These brookies deliver both on purpose: chewy edges, a gooey middle, and that deep chocolate payoff we all crave.

    What I love most is that it’s truly one dough, not two recipes pretending to be easy. I know how overwhelming extra steps can feel—especially when baking with kids or squeezing it into a busy day. This one keeps things simple without sacrificing anything.

    And yes, this recipe is eggless by design. Not adapted. Not “good for being egg-free.” Just really good cookies that happen to be safe for families like mine—and hopefully make more people feel included at the table.

    Why You’ll Want to Try My Recipe

    • One dough, zero fuss: This is truly one recipe—not two separate recipes.
    • Reliable results: Tested and retested so it works on busy days.
    • Easy to make: Simple steps that work even on busy days or when baking with kids.
    • No mixer needed: Two bowls and a spatula are all you need—no stand mixer, no hand mixer.
    • Two flavors in one bite: Chocolate chip cookie flavor on the edges with rich brownie flavor in the center.
    • Pantry staples: Simple ingredients you likely already have on hand.
    • Eggless by design: Built to work without eggs, so results are consistent every time.
    • Easy to Adapt for More Allergies: With a few smart swaps, these can be dairy-free or gluten-free too.
    • Family-approved: Kid-friendly to make and even better to eat.
    oriana's signature.oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Top-down view of baking ingredients in bowls, labeled: flour, salt, baking soda, vanilla, baking powder, cornstarch, butter, cocoa, milk, sugars, and semi-sweet chocolate for Eggless Brookie Cookies (One Dough).Top-down view of baking ingredients in bowls, labeled: flour, salt, baking soda, vanilla, baking powder, cornstarch, butter, cocoa, milk, sugars, and semi-sweet chocolate for Eggless Brookie Cookies (One Dough).
    • Unsalted Butter: Melted butter gives these cookies their chewy texture. Dairy-free butter works just as well — choose one that melts smoothly.
    • Granulated & Light Brown Sugar: The combination creates the perfect balance of crisp edges and soft centers.
    • Salt: Essential for balancing all that chocolate and sweetness.
    • Milk: Helps replace the moisture normally provided by eggs. Any dairy-free milk works here.
    • Vanilla Extract: Adds warmth and depth — don’t skip it.
    • All-Purpose Flour: Provides structure. See allergy swaps below for gluten-free options.
    • Baking Soda & Baking Powder: Using both helps create lift without eggs.
    • Cornstarch: This is key for softness and that bakery-style chew.
    • Chocolate Chunks or Chips: Use dairy-free if needed. Chunks give bigger pockets of chocolate, which I love here.
    • Cocoa Powder (for chocolate dough): Natural unsweetened cocoa gives that brownie-like richness.

    This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Divide the Dough into Two

    Make The Chocolate Chip Dough

    Portion Out The Doughs

    Form the Brookies

    Get Ready to Bake

    Bake

    Tip:

    Right after baking, you can bang the baking sheet firmly on the counter 2–3 times for a crinkly, rippled look. If desired, reshape the cookies into neat rounds using a spoon or round cookie cutter while they are still hot, and press extra chocolate chips on top for a bakery-style finish.

    Recipe Tips For Success

    ➤ Troubleshooting Tips:

    • Cookies Spread Too Much: This usually means the dough wasn’t chilled long enough. Pro Tip: Chill the dough balls for at least 2 hours so the butter firms up properly.
    • Chocolate Chips Melt Into the Dough: Warm dough can cause streaking instead of chunks. Pro Tip: Let the dough cool slightly before folding in the chocolate.
    • Centers Seem Underbaked: Brookies are meant to look soft in the middle. Pro Tip: Pull them out when the edges are set and trust the cooling time.
    • Cookies Don’t Look “Brookie Enough”: If the two doughs blend too much, the contrast gets lost. Pro Tip: Press the two dough balls together gently — don’t over-roll.
    • Measure the ingredients properly! A kitchen scale is always the best option, in my experience.
    • Let the butter-sugar mixture rest for a few minutes before adding flour — this helps prevent greasy cookies.
    • Don’t overmix once you add the flour—just stir until combined.
    • Shape the dough balls taller than wide to encourage thick, chewy cookies.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
    • Don’t overcrowd the baking sheet; these cookies need space to spread properly.
    • Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.
    • Let the cookies cool on the baking sheet for 5 minutes before moving them—they’ll set as they cool.
    • For picture-perfect cookies, press a few extra chocolate chips on top before baking.
    A batch of Eggless Brookie Cookies (One Dough) with chocolate and vanilla swirls and chocolate chips, arranged on a white surface beside a small bowl of chocolate chips.A batch of Eggless Brookie Cookies (One Dough) with chocolate and vanilla swirls and chocolate chips, arranged on a white surface beside a small bowl of chocolate chips.

    Variations & Additions

    • Swirl in white chocolate chips for contrast
    • Sprinkle flaky sea salt on top before baking
    • Use dark chocolate chunks for a richer flavor

    Storage and Freezing Instructions

    Storage: Keep cookies in an airtight container at room temperature for up to 5 days.

    Freezing Dough: Scoop dough balls, freeze on a tray, then store in a freezer bag. Bake straight from frozen—just add 2–3 extra minutes.

    Freezing Baked Cookies: Cool completely, then freeze in a sealed container for up to 2 months.

    Frequently Asked Questions

    A plate of Eggless Brookie Cookies (One Dough), half-chocolate and half-vanilla with chocolate chips, is surrounded by more cookies and scattered chocolate chips.A plate of Eggless Brookie Cookies (One Dough), half-chocolate and half-vanilla with chocolate chips, is surrounded by more cookies and scattered chocolate chips.

    Try These Egg-Free Cookie Recipes Next!

    Recipe Card

    A plate of Eggless Brookie Cookies (One Dough), half-chocolate and half-vanilla with chocolate chips, is surrounded by more cookies and scattered chocolate chips.A plate of Eggless Brookie Cookies (One Dough), half-chocolate and half-vanilla with chocolate chips, is surrounded by more cookies and scattered chocolate chips.

    Eggless Brookie Cookies

    Oriana Romero

    These Eggless Brookie Cookies combine chewy chocolate chip cookie edges and a fudgy brownie center using one easy dough. Rich chocolate flavor, soft gooey centers, and simple steps make them perfect for allergy-friendly baking and busy family days.

    Prep Time 20 minutes

    Cook Time 10 minutes

    Chilling Time: 2 hours

    Total Time 2 hours 30 minutes

    Servings 12 cookies

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    Make The Base Cookie Dough:

    Divide the Dough into Two:

    Make The Chocolate Chip Dough:

    • Gently mix in 1 cup of chocolate chunks or chips to one half, making sure the dough isn’t too warm; mix until evenly distributed.Important: Make sure the dough is not too warm before adding the chocolate, or it may melt and streak into the dough instead of staying in chunks. Keep mixing gently until everything comes together and the chocolate is evenly distributed.

    Make The Brownie Cookie Dough:

    • To the other half of the dough, add cocoa powder and extra milk; mix until fully combined. Then, mix in 1 cup of chocolate chunks or chips; mix until evenly distributed and no dry spots remain.

    Portion Out The Doughs:

    • Portion each dough into 2 tablespoons (50 g approx.) Tip: You can make smaller cookies if you prefer.

    Form the Brookies:

    • Take one portion of chocolate chip dough and one portion of chocolate dough, press them together, and roll them into one taller dough ball. Repeat until you shape all the cookies. Refrigerate the dough balls for at least 2 hours so they bake up thick and chewy, or up to 3 days.

    Get Ready to Bake:

    • When ready to bake, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or silicone baking mats.

    • Place the chilled dough balls you wish to bake on the prepared baking sheet, spacing them about 3 inches apart.

    Bake:

    • Bake for 8–10 minutes, until the edges are lightly golden and the centers look soft and puffy. Do not overbake; the cookies will continue to set as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.Tip: Right after baking, you can bang the baking sheet firmly on the counter 2–3 times for a crinkly, rippled look. If desired, reshape the cookies into neat rounds using a spoon or round cookie cutter while they are still hot, and press extra chocolate chips on top for a bakery-style finish.
     
    Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
     
    Freezing Dough: Scoop dough balls, freeze on a tray, then store in a freezer bag. Bake straight from frozen—just add 2–3 extra minutes.
     
    Freezing Baked Cookies: Cool completely, then freeze in a sealed container for up to 2 months.
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

     
    Recipe Tips For Success:
    ➤ Troubleshooting Tips:

    • Cookies Spread Too Much: This usually means the dough wasn’t chilled long enough. Pro Tip: Chill the dough balls for at least 2 hours so the butter firms up properly.
    • Chocolate Chips Melt Into the Dough: Warm dough can cause streaking instead of chunks. Pro Tip: Let the dough cool slightly before folding in the chocolate.
    • Centers Seem Underbaked: Brookies are meant to look soft in the middle. Pro Tip: Pull them out when the edges are set and trust the cooling time.
    • Cookies Don’t Look “Brookie Enough”: If the two doughs blend too much, the contrast gets lost. Pro Tip: Press the two dough balls together gently — don’t over-roll.

     
    ➤ Extra Tips:

    • Measure the ingredients properly! A kitchen scale is always the best option, in my experience.
    • Let the butter-sugar mixture rest for a few minutes before adding flour — this helps prevent greasy cookies.
    • Don’t overmix once you add the flour—just stir until combined.
    • Shape the dough balls taller than wide to encourage thick, chewy cookies.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
    • Don’t overcrowd the baking sheet; these cookies need space to spread properly.
    • Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.
    • Let the cookies cool on the baking sheet for 5 minutes before moving them—they’ll set as they cool.
    • For picture-perfect cookies, press a few extra chocolate chips on top before baking.

     
    ➤ Variations & Additions:

    • Swirl in white chocolate chips for contrast
    • Sprinkle flaky sea salt on top before baking
    • Use dark chocolate chunks for a richer flavor

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 521kcalCarbohydrates: 62gProtein: 6gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 42mgSodium: 388mgPotassium: 331mgFiber: 5gSugar: 34gVitamin A: 494IUCalcium: 77mgIron: 5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 521

    Keyword chocolate Chocolate Chips cookies Eggless recipe

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    Oriana Romero

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  • I Made These Jam-Filled Thumbprint Cookies for Valentine’s Day—and They Disappeared

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    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    Sweet, buttery, and filled with fruity jam, these Valentine’s Day Thumbprint Cookies with Jam are the perfect treat for sharing the love. With soft centers, crisp edges, and a drizzle of creamy white chocolate, they’re as beautiful as they are delicious.

    Simple ingredients and a whole lot of heart make this Valentine’s cookie recipe one you’ll want to make year after year.

    This classic thumbprint cookie recipe uses just the right amount of butter, while still delivering that rich, buttery flavor! They’re shaped into sweet little hearts, baked with love, and perfect for Valentine’s Day!

    The first time I had a thumbprint cookie, I was in elementary school and my mom had this little cookbook for kids. That was so cute with these darling little graphics of kids cooking almost precious moments style. Remember those little kids that were so popular? The only problem was the recipe turned out dry and boring.

    I’ve been hesitant to share a thumbprint cookie ever since, but this one is absolute perfection and it’s almost like a cross between a sugar cookie and a melt in your mouth butter cookie. I prefer to use a seedless jam, but do whatever you’ve got on hand. My extra touch? A little drizzle of white chocolate and making the indents into the shape of a heart really takes these to the next level for Valentine’s Day.

    Valentine’s Day thumbprint cookies arranged on a plate with jam-filled centers and white chocolate drizzle.

    Ingredients For Valentine’s Day Thumbprint Cookies

    You don’t need anything fancy to make these Valentine’s thumbprint cookies! Just a handful of pantry staples that come together to create the perfect treat.

    • Butter: Creates a rich, tender cookie base.
    • Sugar: Sweetens and helps the cookies spread.
    • Brown Sugar: Adds moisture and a soft texture.
    • Egg Yolk: Binds the dough and keeps it chewy.
    • Vanilla: Enhances the overall flavor.
    • Almond Extract: Adds a light, nutty warmth.
    • Salt: Balances the sweetness.
    • Flour: Gives the cookies structure.
    • Cornstarch: Keeps the cookies soft and thick.
    • Seedless Jam: For the jam filling for each thumbprint. Strawberry, raspberry, and cherry work best for Valentine’s Day.
    • White Baking Bark/White Chocolate Chips: Adds a sweet, creamy finish.

    I love making these cookies while my kids are at school, so when they come home, a sweet Valentine’s treat is waiting for them.

    buttery thumbprint cookies with strawberry and raspberry jam in heart-shaped centers.buttery thumbprint cookies with strawberry and raspberry jam in heart-shaped centers.

    How to Make Thumbprint Cookies

    These thumbprint cookies are a fun take on a classic, and they’re easy enough for kids to help make. Here’s how to bake them step by step:

    1. Prep Chocolate: Chop the white baking bark or white chocolate chips and set aside.
    2. Cream Butter: Beat the butter until soft and fluffy.
    3. Add Sugars: Mix in both sugars and the salt until smooth.
    4. Mix Wet Ingredients: Beat in the egg yolk, vanilla, and almond extract.
    5. Add Dry Ingredients: Slowly mix in the flour until a soft dough forms.
    6. Shape Cookies: Roll dough into balls, place on a lined tray, and press a thumbprint in the center.
    7. Chill Dough: Freeze cookies for 30 minutes so they hold their shape.
    8. Fill & Bake: Warm the jam, fill each thumbprint, then bake at 375°F until edges are golden.
    9. Cool: Let cookies cool completely on a wire rack.
    10. Drizzle: Melt the white chocolate and drizzle over the cooled cookies.

    More detailed instructions can be found in the recipe card below.

    several Valentine's thumbprint cookies filled with dark red jam and drizzled with melted white chocolateseveral Valentine's thumbprint cookies filled with dark red jam and drizzled with melted white chocolate

    Make Ahead and Storage Instructions

    These thumbprint cookies are easy to make ahead of time. You can prepare and shape the dough, then freeze it until you’re ready to bake. Just add the jam and bake straight from the freezer. You can also freeze fully baked cookies for up to two months. Thaw at room temperature and add the white chocolate drizzle before serving for the best taste and texture.

    Once baked, let the cookies cool completely and store them in an airtight container at room temperature for up to three days. 

    Top view of valentines confectionaries with a fruity center, golden edges. and glossy white chocolate drizzle.Top view of valentines confectionaries with a fruity center, golden edges. and glossy white chocolate drizzle.

    Whether you’re baking for a classroom party, for an after-school treat, a romantic dessert, galentines, or a special holiday spread, these easy Valentine’s Thumbprint Cookies come together quickly and always impress.

    Other Valentine’s Day Recipes You’ll Like

    Watch How To Make These Cookies

    Prevent your screen from going dark

    Prepare the White Chocolate

    Make the Cookies

    • In a standing mixer or bowl with a handheld mixer, beat the butter on medium speed until softened.

      1 Cup Butter

    • Add the sugars and beat until combined.

      ⅓ Cup Sugar, ⅓ Cup Brown Sugar

    • Beat in egg yolk and extracts.

      1 Egg Yolk, ½ teaspoon Vanilla, ¼ teaspoon Almond Extract

    • Beat in the flour, cornstarch and salt.

      2 ¾ Cup Flour, ½ teaspoon Salt, 2 teaspoons Cornstarch

    • Scoop cookie dough into 1 Tablespoon-sized balls and roll very well (so that the dough is round and no cracks/seams show).

    • Place on a wax-paper covered plate or small cookie sheet.  Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. You can do two thumbprints side by side to make a heart if you want. Repeat until all of the dough has been used.

    • Transfer cookie dough to freezer and chill for 30 minutes.

    • Meanwhile, place your jam in a small microwave-safe bowl. Heat for 5-10 seconds or until jam is no longer firm and is easy to stir.

      ½ Cup Seedless Jam

    • Spoon jam into each thumbprint, filling each indent to the very brim.

    • Place cookies at least 2″ apart on a parchment paper-lined cookie sheet and bake at 375℉ for 9-11 minutes or until edges are just beginning to turn golden brown.

    • Allow cookies to cool completely. Then transfer to a wire rack to cool.

    Prepare the Topping

    • Melt 4 oz white chocolate over low heat, stirring constantly.

    • Drizzle each cookie with some of the melted mixture.

    In certain areas, you might need to reduce the flour by 2 Tablespoons so they dough doesn’t end up too dry.
    Store in an airtight container or ziplock bag for up to 3 days at room temperature.

    Serving: 1cookie, Calories: 191kcal, Carbohydrates: 25g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 28mg, Sodium: 120mg, Potassium: 43mg, Fiber: 0.5g, Sugar: 12g, Vitamin A: 248IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Sweet Basil

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  • Sea Salt Chocolate Chip Butterscotch Pretzel Cookies – Simply Scratch

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    If you love the whole salt-sweet combo, these Sea Salt Chocolate Chip Butterscotch Pretzel Cookies are your dreams come true! These homemade cookies are filled with chocolate and butterscotch chips, crunchy pretzels and topped with a sprinkle of flaky sea salt. This recipe makes 3 dozen cookies in about 1 hour and 15 minutes.

    Sea Salt Chocolate Chip Butterscotch Pretzel Cookies

    Basically these sea salt chocolate chip butterscotch pretzel cookies are the end all be all cookies. I’m not kidding. They’re like the chocolate chip cookie’s older, cooler and more popular sister. Filled with milk chocolate chips, butterscotch baking chips and salty pretzel pieces and sprinkled with sea salt.

    Now it’s been awhile since I made cookies, and being that it was a rainy day I decided to make a recipe I remember seeing on Pinterest over the years. I’ve never made them before this, so I took the base from this cookie recipe and applied it to this one, simply swapping out ingredients.

    Sea Salt Chocolate Chip Butterscotch Pretzel CookiesSea Salt Chocolate Chip Butterscotch Pretzel Cookies

    The end result?

    Salty and sweet perfection. The butterscotch with the pretzels is heavenly and the flaked sea salt sprinkled over top helps balance the sweetness of the cookies.

    ingredients for Sea Salt Chocolate Chip Butterscotch Pretzel Cookiesingredients for Sea Salt Chocolate Chip Butterscotch Pretzel Cookies

    To Make These sea salt chocolate chip butterscotch pretzel cookies You will need:

    • unbleached all-purpose fourAdds structure and is the base of the cookie dough.
    • baking sodaCreates a gas while baking which helps the cookies rise.
    • kosher saltUse either sea salt or pink himalayan.
    • unsalted butter (at room temperature) – Lends richness, tenderness and structure to cookies.
    • light brown sugarAdds sweetness and gives the cookies a chewy texture.
    • granulated sugar (white) – Also lends sweetness but will give the cookies a crispy edge.
    • pure vanilla extractAdds warmth and enhances all of the other flavors in this recipe.
    • eggs (also at room temperature) – Add structure, leavening and flavor.
    • milk chocolate chipsOr chocolate chips of your choice.
    • butterscotch baking chips Lends a rich, sweet and buttery, toasted brown sugar and toffee-like flavor.
    • pretzel piecesAdds delicious texture and flavor.
    • flaky sea saltLends a pop of salty flavor and crunchy texture.

    dry ingredients in bowldry ingredients in bowl

    In a medium bowl, whisk together the 2-1/4 cups of flour with 1 teaspoon baking soda and 1 teaspoon kosher salt, then set aside for a minute.

    butter and sugar in bowl of stand mixerbutter and sugar in bowl of stand mixer

    In the bowl of your stand mixer, fitted with the paddle attachment, add the 2 sticks of softened, unsalted butter with 1 cup of light brown sugar and 1/2 cup granulated sugar.

    creamed butter and sugarscreamed butter and sugars

    Then mix on low speed until the ingredients are incorporated, and light and creamy.

    add in vanillaadd in vanilla

    Scrape down the sides and the bottom of the bowl before adding in the 2 teaspoons vanilla.

    add in eggs one at a timeadd in eggs one at a time

    Next crack and add in the first egg. Continue to mix on low-speed until the egg is incorporated. Then repeat with the last egg, mixing until incorporated as well.

    add in dry ingredientsadd in dry ingredients

    Scrape down the bowl before adding 1/3 of the flour mixture.

    Sea Salt Chocolate Chip Butterscotch Pretzel CookiesSea Salt Chocolate Chip Butterscotch Pretzel Cookies

    Mix on low until just combined. Then add in 1/3 more of the flour mixture and repeat until the flour is incorporated.

    add in chocolate and butterscotch chips and pretzelsadd in chocolate and butterscotch chips and pretzels

    Now comes the fun part! Add in 1 cup milk chocolate chips, 2/3 cup of butterscotch baking chips and 2/3 cup crushed pretzel pieces.

    mix to incorporate mix to incorporate

    Cover and Chill The Dough:

    Use a rubber spatula to mix in the baking chips and pretzels until thoroughly combined, then cover tightly with plastic wrap and refrigerate for 30 minutes.

    scoop doughscoop dough

    Preheat your oven to 350℉ (or 180℃) and line a rimmed baking sheet with parchment or a silicone baking mat.

    Then use a 2 tablespoon scoop to measure out the cookie dough and place 12 scoops a few inches apart onto the prepare pan. No need to flatten, the hot oven will make that happen.

    placed scooped dough onto prepared panplaced scooped dough onto prepared pan

    Slide the pan onto the middle rack of you preheated oven and bake for 8 to 10 minutes or until the edges are lightly golden brown.

    Before you bake all the cookies:

    Do me a solid and taste test the cookie dough–only if you like raw cookie dough, of course– it’s pretty spectacular. Which is a sure sign that once baked, the cookies will be too.

    just baked Sea Salt Chocolate Chip Butterscotch Pretzel Cookiesjust baked Sea Salt Chocolate Chip Butterscotch Pretzel Cookies

    Once the cookies have baked, sprinkle with flaked sea salt.

    I only had smoked flaked sea salt, but plain is just as delicious.

    For aesthetic reasons, I like to press extra chocolate chips, butterscotch chips and pretzel pieces into the top. This is totally optional and really only for looks–but I do it anyways!

    Sea Salt Chocolate Chip Butterscotch Pretzel CookiesSea Salt Chocolate Chip Butterscotch Pretzel Cookies

    Back to these cookies!

    You guys, they are so good! I was especially surprise how much I love the butterscotch with the pretzels and chocolate chips.

    Sea Salt Chocolate Chip Butterscotch Pretzel CookiesSea Salt Chocolate Chip Butterscotch Pretzel Cookies

    My family ALL love these and I know you will too.

    Sea Salt Chocolate Chip Butterscotch Pretzel CookiesSea Salt Chocolate Chip Butterscotch Pretzel Cookies

    Enjoy! And if you give these sea salt chocolate chip butterscotch pretzel cookies a try, let me know! Snap a photo and tag me on twitter or instagram!

    Sea Salt Chocolate Chip Butterscotch Pretzel CookiesSea Salt Chocolate Chip Butterscotch Pretzel Cookies

    Yield: 36 cookies

    Sea Salt Chocolate Chip Butterscotch Pretzel Cookies

    If you love the whole salt-sweet combo, these Sea Salt Chocolate Chip Butterscotch Pretzel Cookies are your dreams come true! These homemade cookies are filled with chocolate and butterscotch chips, crunchy pretzels and topped with a sprinkle of flaky sea salt. This recipe makes 3 dozen cookies in about 1 hour and 15 minutes.

    • cups unbleached all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 1 cup unsalted butter, softened to room temperature
    • 1 cup packed light brown sugar
    • 1/2 cup granulated sugar
    • 2 teaspoons pure vanilla extract
    • 2 large eggs, brought to room temperature
    • 1 cup milk chocolate chips, I use Ghirardelli*
    • 2/3 cup butterscotch chips
    • 2/3 cup crushed pretzel pieces
    • flaked sea salt
    • In a medium bowl, whisk the flour, baking soda and salt.

    • In the bowl of your stand mixer, fitted with the paddle attachment, add the butter and both sugars. Mix on low speed until incorporated. Scrape down the sides and bottom of the bowl before adding in the vanilla and 1 egg. Continue to mix on low until the egg is incorporated. Repeat with the last egg.

    • Scrape down the bowl before adding 1/3 of the flour mixture. Mix on low until just combined, add in 1/3 more of the flour mixture and repeat until the flour is incorporated.

    • Remove the bowl from your mixer and scrape the cookie dough off of the attachment.

    • Using a rubber spatula, fold in the chocolate chips, butterscotch chips and pretzel pieces.

    • Cover the bowl with plastic wrap and refrigerate for 30 minutes or up to a 3 to 4 days.

    • Preheat your oven to 350℉ (or 180℃) and line a rimmed baking sheet with parchment or a silicone baking mat.

    • Use a 2-tablespoon scoop to measure out the chilled dough and onto the prepared pan. Bake on the middle rack of your preheated oven for 10 to 12 minutes or until the edges are golden brown.

    • Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Note: Because Ghirardelli chips are larger than other brands, I upped the quantity to 1 cup. Otherwise if your chocolate chips are smaller and more similar to the butterscotch chips, I would recommend only using 2/3 cup.

    Serving: 1cookie, Calories: 155kcal, Carbohydrates: 22g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 132mg, Potassium: 39mg, Fiber: 0.3g, Sugar: 14g, Vitamin A: 174IU, Vitamin C: 0.03mg, Calcium: 13mg, Iron: 1mg

    his recipe was originally posted on August 30th, 2018 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Cappuccino Crescent Cookies

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