I get a lot of emails from people asking me about recipes. The other day I got an email asking me if I had a great recipe for Monster Cookies. I had never even heard of them, but I thought that it might be useful to someone else what I answered. When I am developing a recipe, I start with a recipe that I know works and one that I love. From there, I make adaptations and change out the flavors. For instance, this recipe. I wanted a cookie that I knew was chewy on the outside and soft on the inside, so I used the Savory Sweet Chocolate Chip Cookie recipe that comes from Alice Currah’s book Savory Sweet Life. I used it as the base and swapped out the chocolate chips for peanut butter chips and added crushed up pretzels and marshmallow bits. A whole new cookie.
1 cup butter, room temperature
1/2 cup sugar
1 1/2 cups brown sugar
2 teaspoons vanilla
2 3/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup crushed pretzels
1 cup peanut butter chips
1/2 cup marshmallow bits or mini marshmallows
Pretzel Marshmallow Peanut Butter Chip Cookies [Week 5 of 12 Weeks of Christmas Cookies]
- 1 cup butter, room temperature
- 1/2 cup sugar
- 1 1/2 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed pretzels
- 1 cup peanut butter chips
- 1/2 cup marshmallow bits or mini marshmallows
- Cream butter and both sugars until light and fluffy, about 3 minutes. Add eggs and vanilla.
- Add flour, baking powder, baking soda, and salt. Add pretzel pieces, peanut butter chips, and marshmallow bits.
- Drop batter onto a parchment lined baking sheet, about 2 inches apart.
- Bake in a preheated 350 degree oven for 12 to 15 minutes, or until the edges are brown. Cool completely on a wire rack.
Week 5 of 12 Weeks of Christmas Treats hosted by Meal Planning Magic.