Barb's Crowd-Pleasing Cookies

Submitted 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."

 

• Ready In: 43mins
• Ingredients: 12
• Yields: 4 dozen
• Serves: 48

ingredients

• 2 cups butter or 2 cups margarine, softened
• 1 cup sugar
• 1 cup light brown sugar, firmly packed
• 2 large eggs
• 2 tablespoons vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 pinch salt
• 12 ounces semi-sweet chocolate chips
• 12 ounces peanut butter chips
• 1 cup salted peanuts
• 2 cups crushed pretzels

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.

Reviews

[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.

 

[Shelby Jo]

These cookies are great! I definitely agree with the comment of make sure you don't bake them too long. The ones that I thought I underbaked are the ones that tasted the best. I love the pretzel/chocolate combination. I will be making these again! Thanks for the recipe!

 

[Kate57]

Makes a lot of wonderful cookies. I used an ice cream scoop and flattened the dough with my fingers on the cookie sheet. These freeze well.

 

[Shirley E.]

I just made these cookies for my quilt guild. Something I noticed from the picture was you used M and M's but not listed as one of ingredients. Crushing the pretzels was not as easy as one would think. I would use my rolling pin next time. Also I might omit the pretzels and add Butterfingers crushed candies which I did. All in all the cookies are delicious. I know they will be a big hit with friends and my grandchildren. Makes a big batch. Great for freezing.

 

[WiGal]

Wow! These are great! I wanted to have a Packer sweet recipe for next tailgater so used m & m milk chocolates for the yellow, and m & m peanuts for the green which I quartered as they are big. This is a large recipe, I made a half batch and got 34 cookies. Baked mine in less than 11 minutes. I cut the pretzels to chip size--6 cuts per stick next time am going to cut a tad bigger--4 per stick. Thanks Jan for sharing.