Wednesday, April 27, 2011

Kid's Candy Cookies

So good.  Like I can't describe.  I've been looking for a way to bake with Pretzel M&Ms ever since they came out and these are delicious.  Seriously these may be my new favorite cookie.  I mean, there are technically 4 kinds of candy in these cookies.  What's not to love?

Another recipe from the Food Network Magazine (May 2011 issue), with name like Kid's Candy Cookies, it had to come from Adam Gertler from Food Network's Kid in a Candy Store.  I made these for my friend Lisa's birthday and also sent some to my Dad for Easter.  Then I happily ate the remainder (well, I did share with Dave).  These would be awesome for a kid's birthday, bake sale, or just any occasion.  They would probably be great for an upcoming summer BBQ because they're sweet and tasty, but not heavy considering they are loaded with different flavors.  The original recipe says you'll get "about 25 cookies" and while I even graduated to my medium cookie scoop and made big cookies, I actually got 4 dozen.

Kid's Candy Cookies


2 1/4 cups flour
1 teaspoon baking soda
2 sticks butter, softened
1 cup brown sugar, packed
1/2 cup sugar
1 teaspoon salt
1 Tablespoon vanilla extract
1 egg plus 1 egg yolk
1 cup Pretzel M&Ms
3 ounces bittersweet chocolate, chopped
1/2 cup toffee pieces
3/4 cup peanut butter chips

Whisk together flour and baking soda in a medium bowl.

Using your stand mixer and paddle attachment, cream the butter, then add sugars and cream on low until incorporated and then on high until light and fluffy.  Scrape sides of bowl as necessary.

Add salt, vanilla, egg and egg yolk and beat until thoroughly combined.  Add Pretzel M&Ms and beat for just a few seconds until they are slightly crushed.

Gradually add the flour mixture and mix on low until combined.

Add bittersweet chocolate, toffee pieces and peanut butter chips.

Using a medium cookie scoop, mound dough onto parchment or silcone lined baking sheets about 2 inches apart.  Slightly flatten each dough ball (I used the bottom of a glass, but you could use your fingers or the palm of your hand).

Bake at 350 degrees F for 11-13 minutes or until edges are golden brown and centers are set.  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and cool on baking sheet for a few minutes before transferring to wire racks.

Makes 4 dozen cookies.

Happy Baking,
The Cookie Princess

No comments:

Post a Comment