I made these amped up chocolate chip cookies, from an Adam Gertler recipe in the May ’11 Food Network Magazine, after dinner tonight. They were delicious, I think I may be addicted to toffee bits in my cookies.
The original recipe used peanut butter chips and more pretzel M&Ms, but I adjusted to what Adam and I both like. He actually HATES the pretzel M&Ms, and neither of us like peanut butter chips. I set aside half the batter for him before adding the pretzel bits, and that worked out fine. For the original recipe, click here. This is my adaptation.
Kids Candy Cookies (adapted from May ’11 Food Network Magazine)
Makes: 25 cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 sticks unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon salt
1 tablespoon vanilla extract
1 large egg plus 1 egg yolk
1/2 cup Pretzel M&M’S
1 1/4 cups semisweet chocolate chips
1/2 cup toffee pieces
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour and baking soda in a bowl.
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on low speed until incorporated, then increase to high speed and beat until light and fluffy.
Add the salt, vanilla, whole egg and egg yolk to the mixer; beat until thoroughly combined.
Gradually add the flour mixture, mixing on low speed until just combined.
Mix in the semisweet chocolate and toffee pieces.
Add the Pretzel M&Ms and mix just until slightly crushed.
Roll heaping tablespoonfuls of dough into balls and place on the prepared baking sheets, about 2 inches apart.
Slightly flatten each ball with your fingers.
Bake the cookies until the edges are golden brown and the centers are no longer wet, 11 to 13 minutes. **I baked them for 13 minutes, and they still looked shiny. But they were actually perfect like this.
Cool on the baking sheets for a few minutes, then transfer to a rack to cool completely.