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Enjoy this recipe from Back-to-School Fall Recipes.
Submitted by: Courtney Stultz from Weir, KS
1/2 c. butter or shortening, softened
1/2 c. brown sugar, packed, or coconut sugar
1/2 c. honey
1 egg, beaten
1 t. vanilla extract
1-1/4 c. all-purpose flour
1/2 t. baking powder
1/4 t. baking soda
1/2 t. sea salt
1 c. pretzel twists, broken up
1 c. peanuts or other nuts, chopped
1/2 c. semi-sweet chocolate chips
In a large bowl, blend together butter, sugar and honey until smooth. Stir in egg and vanilla. Add flour, baking powder, baking soda and salt; mix until just combined. Fold in pretzels, nuts and chocolate chips. Using a cookie scoop or tablespoon, drop dough onto parchment paper-lined baking sheets. Bake at 350 degrees for 10 to 12 minutes, until lightly golden. Remove cookies to a wire rack; cool about 10 minutes. Makes 2 dozen. | |
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In a large bowl, blend together butter, sugar and honey until smooth. Stir in egg and vanilla. Add flour, baking powder, baking soda and salt; mix until just combined. Fold in pretzels, nuts and chocolate chips. Using a cookie scoop or tablespoon, drop dough onto parchment paper-lined baking sheets. Bake at 350 degrees for 10 to 12 minutes, until lightly golden. Remove cookies to a wire rack; cool about 10 minutes. Makes 2 dozen. |
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