week 45: stephanie’s pick – Leftover Halloween Candy Chocolate Chunk Cookies


despite the weather and effects of hurricane sandy last week, we were lucky enough to be still be able to go trick-or-treating! however, because of the storm, we didn’t get too many kids visiting our house this year, so we ended up with lots of leftover chocolate lying around. for these cookies we sort of made up the recipe as we went along, and i think we had a combination of hershey bars, whoppers, and crunch bars thrown into the cookie dough. they were chewy and delicious and were a great way for us to use up our extra candy!


Pretzel M&M Cookies

Makes 2 1/2 dozen cookies

2 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon baking powder
2 sticks unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 cup semi sweet chocolate chips
1 1/2 cups pretzel M&M’s
Sea salt, for sprinkling on cookies

Preheat oven to 375°F. Line two baking sheets with parchment paper or Silpats. Set aside. Whisk flour, salt, baking soda, and baking powder in a bowl medium bowl, set aside. Cream butter and sugars together in a stand mixer fitted with the paddle attachment until smooth. About two minutes. Add egg and vanilla and beat until smooth. On low speed, slowly add in the flour mixture until just combined. Stir in chocolate chips and pretzel M&M’s. Drop heaping tablespoonfuls of dough on prepared baking sheets 2 inches apart. Sprinkle with sea salt. Bake 10-12 minutes until cookies are slightly golden around the edges. Transfer cookies to a cooling rack and let cool completely.


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