Well, March is here, but that didn’t stop the winter weather in Nashville last week! Looks like it’s finally going to break this weekend, which sounds amazing since we spent last weekend cooped up avoiding the ice. Naturally, that called for some sweet treats, and I found a delicious recipe in the Christmas with Southern Living 2013 annual holiday book.
My mom sends me a copy of the book every year, which I love to flip through but, admittedly, rarely get to put into practice. After having done so with these cookies, I have to say I would happily make them again, but with one small tweak: not using unsweetened chocolate bars! Chopping the bars was a major pain. I started by hand, which was taking forever. So I moved on to the mini food processor, which was slightly faster but still couldn’t quite power through the chocolate bars without creating mostly chocolate dust. Frankly, I think these would be delightful with semi-sweet mini chocolate chips, so next time I’ll save myself the hassle.
My other regret is somehow adding too much flour. I measured per the directions, but the cookies didn’t quite flatten out enough during the baking process. To figure out the problem, I looked at my trusty original red Betty Crocker’s Cookbook and found her Cookie Troubleshooting Guide. Next time I’ll “spoon flour into a measuring cup, rather than scooping the cup directly into the flour canister.”
Substitutions: none! Can you believe it? I used Baker’s unsweetened chocolate, Kroger pretzels, and Heath bars — Husband’s favorite. Now the only remaining challenge is to keep my hand out of the cookie jar every hour when these are around.
Pretzel Toffee Chocolate Crunch Cookies
1 cup butter, softened
1 cup firmly packed light brown sugar
1/2 cup sugar
1 large egg
2 tsp vanilla extract
2 1/2 cups all purpose flour
3/4 tsp baking soda
1/4 tsp salt
1 1/2 cups coarsely crushed mini pretzel twists
4 (1.4 oz.) chocolate covered toffee bars, chopped
2 (4 oz.) unsweetened chocolate baking bars, chopped
Preheat oven to 350. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla; beat well. Combine flour, baking soda, and salt; gradually add to butter mixture, beating at low speed after each addition. Stir in pretzels, toffee candy, and chocolate. Drop dough by heaping tablespoonfuls 1 inch apart onto parchment paper lined baking sheets. Bake at 350 for 12 to 14 minutes or until golden brown. Cool on baking sheets 5 minutes, then transfer to wire racks and cool completely (about 30 minutes).