what i made for monday--pretzel/peanut butter and chocolate chip cookies (or bars)

OH MY GARSH.  I am in love with what I made for Doug to take to work today.  They will be made again...(and again and again and again).   I LOVE a good sweet and salty combo and these were a sweet and salty lovers dream come true.  

They are basically a chocolate chip cookie (or bar) that you add some peanut butter chips and broken pretzels to...next time I will be adding even more than the 1 1/2cups of pretzels and a little more sea salt. 

They were amazing.  I may have had one for breakfast.   Protein?  Eggs?  Done. 
To make these I basically adapted my long favorite PERFECT chocolate chip cookie recipe and here's you do it... 

Soft and Chewy Chocolate Chip Cookies 
(adapted to make pretzel/peanut butter and chocolate chip cookies)
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 cup mini semisweet
  • 1 cup peanut butter chips 
  • 1 1/2 cups broken pretzels
  • sea salt

Directions

  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chips and pretzels.
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets (or make them into bars by baking them in a 9 by 14 pan).  Sprinkle with sea salt. 
  3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes (if doing bars baking will take 25-30 minutes). Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
And I got the print thing figured out.  You can buy one over at my shop.

And I JUST finished my last custom costume order for the year.  (I kinda hope).  I feel so blessed to do what I do...and I am so thankful for each and every one of my LOVELY customers who push me and beg me and believe in me to do things. 

I can't help but think of an email I got in Sept of last year asking me to make a Halloween costume for them...in the nicest way possible I told them that costume making was WAY over my skill set.  And this year I made dozens.  God is good.  My customers are good.  Life is good.  I can't wait to see where I am next year.

And just a PSA...I will be cutting off custom orders for the rest of the year starting early November.  So if you have one for me...please get it to me so I don't have to say no to later. :)

Thanks again for being lovely!
xo
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