Candy Bar Pretzel Cookies

21 March 2020 Bookmark • 0

In case you’re keen on candy and salty combos, those loaded candy Bar Pretzel Cookies will be your distinctiveness. They’re filled with peanuts, sweet bar portions and salted pretzels plus, plenty of chocolate chips to boot. They’re the epitome of “cross huge or move domestic” and sure to be successful together with your candy and cookie loving pals.

Warm cookies and a tall glass of cold milk simply in no way gets old. I think it’s one of these easy pleasures in lifestyles that must be savored. those home made sweet bar pretzel cookies are extremely good for the salty and sweet fanatics to your existence. I’ve made these the use of both Snickers and child Ruth sweet bars with terrific fulfillment so, feel unfastened to adapt to your choice. both will bake slightly differently, so hold an eye on them and modify the baking time as wanted.

Cookie Dough is right For Making in advance

Cookie dough is good for making earlier. It freezes nicely and while the usage of the freshest of dairy merchandise, you may make this cookie dough then refrigerate tightly sealed for up to at least one week. whilst doing so, you could have the pride of baking sparkling cookies any time you want. The smell of selfmade cookies baking can handiest be eclipsed with the aid of the primary chew of warm, chewy and candy goodness. It’s genuinely heavenly. other sweet bar candies you can like to strive are those candy Bar Cookie truffles from Hip Foodie mom and easy sweet Bark from loopy For Crust.

INGREDIENTS:

2 cup all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup butter softened
1 cup light brown sugar
1 cup granulated sugar
2/3 cup smooth peanut butter
2 tsp pure vanilla extract
2 large eggs
1 11-oz bag Snickers bars or Baby Ruth bars cubed
1 cup chopped pretzels
1 cup cocktail peanuts roughly chopped
1 cup milk chocolate chips

INSTRUCTIONS:

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Sift together the all-purpose flour, baking powder, baking soda and salt. Set aside.
Using an electric stand mixer, cream together the softened butter, light brown sugar, granulated sugar, peanut butter and vanilla. Beat for 3 minutes until smooth, fluffy and light beige in color.
Add the eggs one at a time beating well after each addition. Stop to scrape the bowl periodically so all of the ingredients fully combine.
Add the dry ingredients gradually while beating on low speed continue until all of the dry ingredients have been added, stopping to scrape the sides of the bowl as needed.
After all of the dry ingredients have been added, increase the speed of the mixer and beat for 1 minute.
Use a large non-stick spatula or spoon to mix the cubed Snickers bars, pretzels, peanuts, and chocolate chips into the batter by hand. The batter will be stiff. Mix until the ingredients are evenly distributed.
Use a 2 oz ice cream scoop to separate the dough. Place the dough rounds at least 3-inches apart on the baking sheet to allow room to spread. Press the centers to flatten slightly for even baking. (A 4 oz ice cream scoop will make jumbo cookies so, adjust baking time accordingly)
Bake for 18 minutes rotating the pans if needed, until golden.
Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.