Besides summer as a whole, there’s one season I loathe:
Back to school.
Sure, as a kid, it was alright. It meant shopping for new clothes which is always exciting (especially reminiscing the days when mom would buy my clothes), and sparkly folders and gel pens.
Oh, gel pens. How I loved thee and your neon colors. You made writing cryptic notes to friends infinitely cooler.
But as I got older? It just became a dismal reminder of yet another school year ahead of me. Plus, the older you get, the less cool supplies you need. No high schooler needs watercolors or glittery pencil cases. They need compasses and protractors and $150 calculators that graph unimaginable garbage. It’s all so vomitrocious that it defeats the fun back-to-school shopping thing entirely.
So basically, I boycott back to school shopping. It’s fun if you’re out of school or your kids have yet to experience the mind-numbing world of advanced math, but if you’re hardened and wise to the cruelties of later education, you dislike it intensely.
Unless you’re like a math teacher or a sadist or something. Or like school. All of things I am not and do not like.
I’ll stop talking now.
You wanna know something I do like? Eating. And baking. The world needs more happy cookies stuffed with peanut butter, toffee and chocolate covered pretzels. It’s those little extra additions that make the world go ’round.
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
3/4 cup peanut butter (can use smooth; I used crunchy)
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1 & 1/4 cups all-purpose flour
3/4 cup chocolate covered pretzels*, broken into chunks
1 cup toffee bits
1. In a large bowl using an electric mixer, beat together the butter and sugars until creamy. Next, beat in the egg, peanut butter and vanilla to combine. Lastly, add the baking soda, salt and flour until you have a creamy, soft dough. Stir in the pretzels and toffee pieces by hand. Chill the dough, covered, for at least 30 minutes.
2. Preheat oven to 350 degrees. Lightly mist two baking sheets with cooking spray or use silicone liners. Scoop heaping Tablespoons of dough 1″ apart on the cookie sheets and bake for 9-11 minutes, rotating pans halfway through cooktime, until golden and puffy. Do not overbake.
3. Cool for five minutes on the sheets before gently transferring to wire racks to cool completely. Makes about 2 dozen large cookies. Store cookies airtight for 3-4 days at room temperature.
**Note: You can use store-bought or homemade chocolate covered pretzels. To make quick ones, just coat pretzels in melted chocolate and allow it to harden on a foil-lined baking sheet. Just a quick dip since they’ll be baked anyway; no need to make ’em even or pretty.**
These are the epitome of sweet + salty. You have the chocolate covered pretzels bringing the trifecta of sweet, salty and crunchy, plus the buttery toffee bits picking up all those rich notes from the creamy (or crunchy!) peanut butter. This is a texturific cookie for those of you who enjoy lots of textures and flavors, and I know you’ll love it!
Have a wonderful weekend!