Barb's Crowd-Pleasing Cookies

READY IN: 43mins
WiGal
Recipe by CaliforniaJan

Delicious chunky cookies that are easy to make and disappear in a snap! My long-time friend Barb brought them to our New Year's Eve party and they were the hands-down favorite of a huge buffet table. Cook's note: The pretzels should be about the size of the chocolate chips, not pulverized. You want to taste bits of pretzel as you munch. This is a crunchy cookie. I use a food processor and just pulse until the desired size is achieved.

Top Review by pamela t.

Very good and satisfying cookie. Nice and chunky and sweet/salty combination is great. This makes tons of cookies, so unless you have a crowd to feed, you could probably halve the recipe. Also, I liked that you told chefs to keep the preztels chunky; it makes a difference. Watch the baking time on this. My oven is perfectly set up and calibrated and ten minutes was almost too long! These burn easily. Made for Football Pool 2010.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine the flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels.
  3. Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheet. Bake 10 - 13 minutes, or until edges are lightly browned and centers are still soft. Do not over bake. Cool one minute on baking sheet. Cool completely on wire racks. Store in tightly covered container.

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