LOADED UP PRETZEL COOKIES RECIPE - (4.6/5)
Provided by á-11607
Number Of Ingredients 12
Steps:
- Preheat oven to 350. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients. Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheet. Bake 12-14 minutes or until golden brown. Remove from pans to wire rack to cool.
LOADED CAKE MIX COOKIES
Cake mix is the secret shortcut to light, fluffy cookies. Crispy cornflakes, pretzels and big chunks of dark chocolate give these an irresistible combination of crunch and gooiness -- and we also added sprinkles, just for fun!
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 1 1/2 dozen cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Stir together the cake mix, eggs, butter and 1/4 cup water in a large bowl with a wooden spoon or rubber spatula until smooth and combined. Stir in the chocolate and sprinkles until they are completely coated, then gently fold in the cornflakes and pretzels.
- Scoop the dough onto the lined baking sheets using a 2-ounce ice cream scoop or a large spoon, about 2 inches apart (6 per sheet). Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies start to turn golden brown on top, 8 to 10 minutes Repeat with the remaining cookie dough.
- Let cool slightly and serve, or cool completely and store in an airtight container up to 5 days.
M&M PRETZEL COOKIES
Kids and grown-ups alike adore these sweet and crunchy no-bake cookies. Add more candy for lovers of M&M's, or toss in a few additional pretzels for an extra-salty bite. -Madison Allen, Destrehan, Louisiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the butter, sugar, milk and cocoa. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats; let stand 5 minutes to cool. Fold in pretzels and M&M's. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set.
Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
LOADED-UP PRETZEL COOKIES
Coconut, M&M's and salty, crunchy pretzels make these loaded cookies unlike any you've ever tasted-or resisted. -Jackie Ruckwardt, Cottage Grove, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 295 calories, Fat 13g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 311mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
LOADED UP PRETZEL COOKIES
Gotta love Taste of Home Magazine. I found this recipe in the April/May 2013 issue, and can't wait to make it for my family on Easter Sunday.
Provided by Carol Perricone
Categories Cookies
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla.
- 2. In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually beat into creamed mixture. Stir in remaining ingredients.
- 3. Shape 1/4 cupfuls of dough into balls; place 3 inches apart on ungreased baking sheets. Bake 12-14 minutes, or until golden brown. Remove from pans to wire rack, to cool.
WHITE CHOCOLATE & PRETZEL COOKIES
Bake our easy cookies and combine sweet white chocolate with salty pretzels for a flavour sensation. Ideal for a bake sale or afternoon tea
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Treat
Time 32m
Yield makes 10
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, white chocolate, mini pretzels and ¼ tsp salt. Break some of the pretzels up a little, but keep others whole to decorate the tops of the cookies.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 295 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.75 milligram of sodium
MOTHER LODE PRETZELS
I brought these savory-sweet pretzels to a family gathering, and they disappeared from the dessert tray before dessert was even served! My family raves about how awesome they are. -Carrie Bennett, Madison, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 7
Steps:
- With a sharp knife, cut pretzel rods in half; set aside. In a large saucepan over low heat, melt caramels with milk. In a large shallow bowl, combine the chips, toffee bits and walnuts. , Pour caramel mixture into a 2-cup glass measuring cup. Dip the cut end of each pretzel piece two-thirds of the way into caramel mixture (reheat in microwave if mixture becomes too thick for dipping). Allow excess caramel to drip off, then roll pretzels in the chip mixture. Place on waxed paper until set. Store in an airtight container.
Nutrition Facts :
LOADED UP PRETZEL COOKIES
Make and share this Loaded Up Pretzel Cookies recipe from Food.com.
Provided by AmyZoe
Categories Dessert
Time 35m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a large bowl, cream butter and sugars until light and fluffy.
- Beat in eggs and vanilla.
- In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually beat into creamed mixture. Stir in remaining ingredients.
- Shape 1/4 cupfuls of dough into balls and place 3 inches apart on ungreased baking sheets.
- Bake 12 to 14 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 282.4, Fat 13, SaturatedFat 8.5, Cholesterol 37.7, Sodium 264, Carbohydrate 39.4, Fiber 1, Sugar 28.1, Protein 2.7
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