Aug 192013
 
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Chippy Cookies finished 2

Whitney

Hi Deal Wise Mommy Readers! My name is Whitney and I blog at Polka-Dotty Place (http://polka-dottyplace.blogspot.com/). I am excited to share one of my favorite cookie recipes with you today. I’m a brand new stay at home mom to Olive, organizer, baker, cat lady, blogger, picture taker, accessory lover, list maker and snail mail advocate. I like to watch sports with my husband, spend time with my family, read blogs and travel. I just moved to the South and am enjoying the sea of monograms, friendly people and crape myrtles. I’d love for you to stop by my blog and take a look around. Hope you enjoy these cookies as much as my friends and family do. Smiles, Whitney

{Fun little fact-Whitney and I went to school together from 8th grade to 12th grade!}

 

Chippy Cookies

(Peanut Butter CHIPS, Chocolate CHIPS & Pretzels which are basically CHIPS)

Yields: 2 dozen cookies

Ingredients:

  • 1 ¾ cup unbleached King Arthur bread flour
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 1 egg
  • ½ cup butter at room temperature
  • ¾ cup brown sugar
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 pkg Nestle peanut butter/milk chocolate chips
  • 1 large handful of crunched up Snyder stick pretzels
  • Sea Salt

Optional:add chopped peanuts, substitute semi-sweet chips for milk chocolate chips, add peanut butter into the batter or use chocolate covered pretzels instead of regular pretzels (the extra chocolate is an amazing addition to the cookie)

Chippy Batter

 

Directions:

Preheat oven to 350F.
Beat butter and sugars until mixed well. Add in egg and vanilla until well combined then add in the dry ingredients. Lastly, add in the peanut butter/chocolate chips and the pretzels. Don’t mix the last ingredients for very long because the pretzels will get pulverized. Take a spatula and scrape the bottom and sides of the bowl to ensure that the cookie mix is really well combined.

Chippy Cookies ball

Use a 1 ½ inch cookie scoop to scoop out the dough onto a greased cookie sheet. I always use a cookie scoop when making cookies because I love the uniformity of the cookies and it is so much quicker than scooping the dough out with spoons. I’d highly recommend investing in a scoop for your baking endeavors.

Chippy Cookies cool

Put 9-10 cookie dough balls onto the greased sheet and make sure they are evenly spread out. Add a tiny pinch of sea salt to the top of each cookie before you bake them. Bake the cookies for 9-10 minutes depending on how done you like your cookies. The cookies in the pictures were baked for 10 minutes. Let the cookies sit for around one minute on the sheet after you remove them from the oven and let them cool on wax paper or foil.

Stack chippy cookies

 

Whitney’s TIPS:

1. You can use regular flour but the cookies are MUCH better with bread flour. They stay fresh for several days, seem to be fluffier and just all around better with bread flour.

2. I’ve purchased bags of half peanut butter chips and half milk chocolate chips at Target several times. You can easily substitute this mixed bag for half a bag of each kind of chips if you can’t find the mix.

3. This recipe can easily be doubled.

4. These Chippy Cookies are delicious right out of the oven but they are just as good once they’ve cooled. I’ve made these cookies for kids and adults and they are always a big hit! They’d be the perfect cookies to take to a tailgating party, picnic, bake sale or to just make for your family to enjoy.

   
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