Makes about 24 cookies
Adapted from Not Without Salt (PS. she has a new cookbook out!)
1/2 cup (1 stick) unsalted butter, room temp
1/4 cup granulated sugar
3/4 cup plus 2 tablespoons dark brown sugar
1 egg, room temperature
1 teaspoon vanilla extract (or vanilla paste, which I�ve been using for extra vanilla flavor and vanilla bean speckles!)
1 3/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt1/2 cup dark chocolate chips, roughly chopped
1/2 cup butterscotch chips
1 cup pretzels, broken up into smallish pieces
2 tablespoons mini M&Ms (Seahawks colors, obviously)
In bowl of stand mixer or with electric mixer, cream butter and sugars together on medium speed, until light and fluffy, about 5 minutes. Add egg and vanilla, and beat to combine.
In a separate bowl, whisk together flour, baking soda, and salt.
With the mixer on low, add the flour mixture, about 1/2 cup at a time. Mix until combined. Stir in chocolate, butterscotch chips, and pretzels.
Ashley recommends refrigerating the dough for up to 24 hours for best results. I tend to agree, but they�ll still work out if you don�t. I would recommend chilling a bit at least, to firm up the dough so that they don�t spread as much while baking.
Preheat oven to 360 degrees, and line baking sheet with parchment paper. Scoop dough into balls just over a tablespoon-sized, place evenly spaced on cookie sheet, and press 5-6 mini M&Ms on the top of each one.
Bake for 10 to 12 minutes, and let cool before eating.
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