Cookies? . . . Cookies?. . . COOKIES!

I had a couple minutes to myself so I thought I would get a post or two typed up. Looking through my "Recipes to Post" folder I came across two cookie recipes (Double Chocolate Covered Pretzel Peanut Butter Cookies & Secret Ingredient Chocolate Chip Cookie Crispers) that I made in February. Yes, February. It is now March! What on Earth? Oh well, better late than never. I made the cookies as a thank you to the Hunter's Education instructors. The instructors are volunteers and spent a week of evenings away from their families. It isn't like my cookies made up for that but it at least let them know that I appreciated the sacrifice.

Both cookies were quite delicious. The sweet and salty of the cookies with pretzels was very enjoyable. I think the Secret Ingredient cookies would have been better had I used fresh "secret ingredient".

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Double Chocolate Covered Pretzel Peanut Butter Cookies
adapted from Picky Palate

1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup creamy peanut butter
1 3/4 cups flour
1 1/4 cups cocoa powder
2 tsp baking soda
1/4 tsp salt
1 1/2 cups milk chocolate chips
1 cup white chocolate covered pretzels, coarsely crushed

Preheat oven to 350 and grease cookie sheet or line with Silpat. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined then add peanut butter until combined. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in white chips and pretzels. Using a medium cookie scoop, drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 9-11 minutes, should still be soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. 3 dozen cookies

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Secret Ingredient Chocolate Chip Cookie Crispers
from Picky Palate

2 sticks softened butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 Tbsp pure vanilla extract
2 1/2 Cups all purpose flour
1 1/2 cups panko (Japanese bread crumbs)
1 tsp baking soda
1/2 tsp salt
1 bag chocolate chips

Preheat oven to 350. Place butter and sugars into electric or stand mixer and beat until well combined. Beat in eggs and vanilla until well combined. Place flour, panko, baking soda, and salt into a large bowl. Mix to combine. Slowly add to wet ingredients along with chocolate chips on low speed until just combined. Scoop onto a parchment or Silpat lined baking sheet with a medium cookie scoop. Bake for 9-11 minutes or until edges just start to turn brown. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a cooling rack. Approx 3 dozen cookies

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