Pretzel Chocolate Chip Peanut butter cookies

 

Chocolate, peanut butter and pretzels … OMG YES!

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Sweet, salty, creamy, crunchy goodness.

For summer, the weather in these parts of town have been straight trippin ( don’t even ask me what that was, and why I said it)

It’s been perfect for movie marathon weekends, filled with junk food, popcorn and baking.

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And it’s not even cool out, its muggy and doing magical things for my hair.

#TheStruggleIsReal.

I need to announce, that I also saw Pitch 2 last weekend … and umm Aka-mazing!! I can’t say it was as good as the first, but Fat Amy had me on the floor!! Annnd this weekend, Jurassic World .. I need to see it / be scared / have bad dreams … you know, for old time sake.

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What are you wild cats doing this weekend?!

I’m partying with my bestie and her familia tonight … she’s getting married in 49 days … which also means for the next 49 days and the foreseeable future I’ll be in a corner sobbing . I have attachment issues, as well as issues with the fact that we’re apparently grownup and shizz … heh. Shizz .. such a funny word.

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I’m also going to a baby shower for another amiga who’s having a little minion … sorry, that should say munckin.. but whatever works.

Aaaannnnd Sunday is tonight’s besties bridal shower … ahhhh yeeeeaaaa!!

So to summarize : Brides, Babies … and by Monday Booze.

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Can I just stick to making cookies, and ixnay on the rest of life?

Pretzel Chocolate Chip peanut butter cookies

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Ingredients:

 

1 egg, room temperature

1 cup dark brown sugar, packed

1  cup peanut butter

1/2 cup Butter

1 tablespoon vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup Chocolate chips

¼ cups broken pretzel pieces

24 pretzels for topping.

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Directions:

  1. In a large bowl, cream egg, brown sugar, peanut butter, margarine, and vanilla.
  2. Add flour, baking soda, and salt–mix in until just incorporated.
  3. Fold in your chocolate chips and broken pretzel pieces.
  4. Cover your mixing bowl with plastic wrap and chill for 2 hours
  5. Preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
  6. Remove your dough from the fridge and scoop 2 inches apart on prepared cookie sheet.
  7. Top each cookie mound with pretzel.
  8. Bake cookies in oven for 9 minutes. Remove from oven &allow cookies to cool for an additional 10.

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Toasted Peanut Butter and Jelly Thumbprint cookies

Last weekend, we had the Santa clause parade in Toronto!!

While it seems so early – I suppose it’s not, and as cliché as it sounds I feel like the year just flew by!!

I still remember trying to get ready for last Christmas, here I am now … beginning to think about this one – it’s tres tres cray-cray!!

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Even with the stores flooded with Christmas decorations, Christmas music playing, and cookies in every crevice of Pinterest – I just wasn’t in the holiday mood … yet. Don’t get me wrong Christmas is my FAVOURITE TIME OF YEAR … I get excited and giddy – buddy the elf style!! But it all just seemed soo early.

And then last Sunday. My family and I went to the parade – it was cold – the snow fell – live bands played carols …. It was Christmas time in the city. It was all I needed to get me in the mood. And now, the countdown is on!!

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34 more days and we’ll all be ho-ho-hoing around town ( … I read that, and re-ready it … I mean that statement in the most innocent way possible).

And just because Christmas means nothing in the LTSL household without cookies – I have something extra special for you!!

Toasted PBJ Thumbprint Cookies.

Have we ever discussed my obsession with peanut butter ?!?! Mmmm … remember when I celebrated National Peanut Butter Month?!?

I LOVE THE STUFF.

Also, toasted taste better.

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 Toasted PBJ Thumbprint cookies 

Ingredients

1/2 cup margarine, Softened

1 cup Creamy Peanut Butter

1/3 cup Granulated Sugar

1/2 cup Brown Sugar

1 whole Egg

1 teaspoon Pure Vanilla Extract

1 teaspoon Baking Soda

1/2 teaspoon Sea Salt

1 2/3 cup All-Purpose Flour

1/2 cup Strawberry jam

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Directions: 

1.       In large cast iron pot, add flour to low heat. Toast until lightly brown – stir often to not burn flour. Approx 7 mins.

2.       Remove from heat and allow to cool completely.

3.       Combine egg, brown sugar, peanut butter, butter, vanilla, and beat on medium-high speed until smooth and creamed, Add the flour, baking soda, salt, and beat on low speed until just incorporated, about 1 minute.

4.       Roll into balls and  make an indent, using the back of a 1 Tsp measuring spoon.

6.       Bake 10 minutes.

7.       Remove from the oven and redefine the indent, again using the back of a 1 TSP spoon. While still warm, fill each cookie intent with jam

8.        Allow to cool completely and enjoy!!

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Happy Cookie-ing darlings … and for those who are having heart palpitations over the holiday season, not to worry – I still have one more fall recipe up my sleeve!!