Chocolate Chip Skillet Cookie

It's hard to believe that I've known Julia for 14 years. Yes, back in the day when we were Umbro wearing, bad haircut having, chestless tweens, we really bonded over our shared awkwardness, gangly bodies and necessity for prescription deodorant. Let's be honest, not much has changed. But over the weekend, Jules entered her 26th year. Our little girl has grown up. And while she left behind her blunt bangs and Abercrombie baby tees, there is one thing that will never change.

Julia loves chocolate chip cookies. I mean, really, she loves them as if they were her own child. They are, how shall I put this, her drug of choice. And while her favorite used to be Entenmann's fresh out of aisle three,  it's safe to say she's probably never met a chocolate chip she didn't like. But then, my friends, she, or I, met the cookie of our dreams. Read on. 

This recipe is truly superb. One of those that when you're making the batter you know you've struck gold. One of those where waiting for the end product to cool is torture. I mean, try eating a cookie out of a cast iron skillet that's been at 375 degrees for 30 minutes. No thank you. The consistency was somewhere between a cookie, a blondie and the gates of heaven. And I think, no, I know... you will not be disappointed with it. 

Chocolate Chip Skillet Cookie

1 cup butter, softened

3/4 cup white sugar 

3/4 cup packed brown sugar 

1 teaspoon vanilla extract 

2 eggs 

2 1/4 cups all-purpose flour 

1 teaspoon salt 

1 teaspoon baking soda 

2 cups semisweet chocolate chips 

1. In large bowl, cream butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well. 

2. In a separate bowl, combine dry ingredients (flour, salt and baking soda). Gradually add the dry ingredients into the wet. Beat until just combined. Stir in chocolate chunks by hand, making sure they are incorporated fully.

3. Spread in greased 12-14 inch round cast iron skillet. Bake at 375 degrees for about 35 minutes (times may vary). I think it's better to take it out a little early because it will continue to cook in the skillet. Cool cookie in pan on a cooling rack, or just dig right in. You may burn your tongue but you'll warm your soul.

Samoa Bundt Cake

There was once a time in my life where I thought Almond Joy and Mounds candy bars were terrible, you couldn't pay me to eat Thai food because of coconut milk and I would choose every Girl Scout cookie before I would grab a Samoa. Oh my goodness my mind has changed. Yesterday, in celebrating not only Easter but my roommate's birthday, this cake was taken on (as found on BetsyLife) by me and my WONDERFUL BEST FRIEND JULIA. And while it was super time consuming, it was well worth every last little morsel. Oh my god. It was kind of like crack cake.

But a word to the wise, this really takes forever to make. The first step was started at 2:00, and by 7:00, I was just finishing the final touches. So don't think you can whip this up in an hour or two, but also, don't think you should forgo the experience because of the labor. Just look at that photo and tell me you're not the slightest bit interested. I dare you. And even you coconut naysayers may have your minds changed with this one. I wouldn't be surprised in the slightest.

Samoa Bundt Cake

Brown Sugar Batter

1 stick of butter, softened

1 cup of dark brown sugar

2 eggs

3/4 cup AP flour

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup whole milk

Chocolate Batter

1 cup sugar

3/4 cup + 2 tbsp AP flour

1/2 cup + 2 tbsp cocoa powder

3/4 tsp baking powder

1/2 tsp baking soda

1 egg

1/4 cup oil

1/2 tsp salt

1 tsp vanilla

1/2 cup boiling water

1/2 cup milk

Frosting

1 can of sweetened condensed milk

1/2 cup confectioners sugar

2 tbsp vanilla extract

2 sticks butter, softened

1/2 tsp salt

2.5 cup toasted coconut, divided

1/2 cup chocolate chips

1. Start the process of turning the sweetened condensed milk into caramel. You have two options (either stick the whole, unopened can of condensed milk in your crock pot and submerge it by at least three inches and cook it on high for seven hours -OR- place the unopened can in boiling water on the stovetop fully submerged for four hours, adding more water as necessary).  Let it cool.

2. Preheat oven to 350 degrees. Begin to prepare your two batters separately as it is a marble cake. For the brown sugar batter, beat the softened butter and the brown sugar until light and fluffy. Add the eggs one at a time, and then the milk. In a separate bowl, sift together flour, baking powder, baking soda and salt together. Add dry ingredients into wet slowly, just until combined.

3. For the chocolate batter, beat oil and sugar until fluffy. Add the eggs in one at a time and then the vanilla. Mix until combined. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. Slowly add dry ingredients to wet ingredients. Mix until combined and then add the boiling water.

4. Grease and flour your bundt pan liberally, and layer the cake with alternating batters. Bake in preheated oven for 50 minutes to one hour, or until a skewer comes out clean. Allow to cool completely and then remove cake from pan.

5. Upon the completion of the condensed milk into caramel process, you may begin your frosting. Toast the 2.5 cups of flaked coconut on a cookie sheet in the oven at 350 degrees. Toss occasionally and check often to avoid burning. Remove from oven. In a large mixing bowl, beat cooled condensed milk, butter, confectioners sugar, vanilla and salt for three minutes. Add in one cup of the toasted coconut. Chill for one hour, or until it reaches spreading consistency.

6. Frost cooled cake with coconut frosting and sprinkle with remaining toasted coconut. In a microwave safe dish, melt the chocolate chips Drizzle over the top of the cake and serve.

Chocolate-Mint Cookie Blossoms

I've told you many times that as soon as possible, I begin to celebrate the holiday season. Okay, CHRISTMAS. I celebrate the most wonderful holiday there is, and like I've said before, I'd start in September if possible. So you can imagine, come December, I feel as if the fun is almost over.

And I panic. It's the week before Christmas and I don't think I've soaked enough of the holiday into my blood to last me for another year. I've seen the Nutcracker (twice), watched movies, baked up a storm with Julia, thrown a Yankee Swap party, and yet, I haven't had enough. So to hold on for just a little longer, when all else fails, make Christmas cookies. Julia found all the recipes we made this year, so thank you Jusie!

Chocolate-Mint Cookie Blossoms

1/2 cup butter, softened

1/2 cup shortening

1 cup sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 egg

2 tablespoons milk

1 teaspoon peppermint extract

1 1/2 cups all-purpose flour

42 peppermint-swirl candy kisses

1. Preheat oven to 350 degrees. In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, and baking powder. Beat until just combined, scraping bowl occasionally. Beat in egg, milk, and peppermint extract until combined. Slowly add flour by 1/2 cup increments. Using a wooden spoon, stir in any remaining flour. Cover and chill about 1 hour or until dough is easy to handle.

2. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until edges are firm.

3. Give the cookies about 3 minutes to cool transfer to a wire rack. Press a peppermint Kiss on every one. Allow to cool completely before moving.

Oreo Stuffed Chocolate Chip Cookies

I remember in seventh grade, a girl Erin got me a package for Oreo's for my birthday. It wasn't the single serving sizes but it also wasn't the entire package. It was probably 15 cookies. It was probably my favorite gift ever.

I remember sitting in my basement, my awkward seventh grade self with the palate expander that gave me not only a gap in my teeth but a lisp, knobby knees and indoor soccer shoes on. What a gem I was! I don't know why I wasn't on more guy's "top fives." What a horrible time. I think I cried almost every single day at Frost middle school when I came home. I wanted to be way cooler than I was but for some reason I guess my training bra wearing self wasn't Grade A material. If they could see me now! Alas, I have grown out of that stage, and my taste for Oreo's has mostly come and gone. Well, with the exception of these, as taken from The Picky Palate.

Oreo Stuffed Chocolate Chip Cookies

2 sticks softened butter

3/4 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

1 tbsp vanilla extract

3 1/2 Cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

10 oz bag chocolate chips

1 bag Oreo Cookies

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.

2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.

3. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack.

S'more GASBORD Cookies

S'mores are a summer thing. A cook-out, fire-crackling, tank-top thing. A bug-swatting, story-telling, warm-weather thing. There are eight inches of snow on the ground.

I need that thing. Because although I don't have a bonfire going, I have an oven. And though it's nowhere near summer in January, it can be close to my heart.

These cookies bring back fond memories of summer nights. Driving in the jeep in the rain. Sitting around overlooking Deep Creek Lake. Staying out too late and sneaking back in the house. It's these memories that can get us through these long winters.

So, in all the snow, the slush, the cold and the grey, I had a summer night. Complete with Hershey bars, graham crackers and toasted marshmallows.

These were supposed to be S'mores Cookies. Alex found them from the blog Baked Perfection, and I made them Messie Kitchen style with a few additions.

They are flat, yes, but I think it's because I ran out of chocolate chips and started chopping up baking chocolate, chocolate bars and everything chocolate I could find. I also added in some toffee bits for a hint of nutty sweetness.

I dropped them as rounded tablespoons but made the last batch with 1/8 cup drops and that made bigger rounder cookies, so I'll put that in the recipe.

S'more GASBORD Cookies
1 1/2 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 dash of cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup miniature chocolate chips
1 cup chopped toffee bits
1 1/2 cups mini marshmallows
2 Hershey bars, chopped


1. Preheat oven to 375 degrees.
2. In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon. In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips and toffee bits. For bigger thicker cookies (my recommendation) drop by 1/8 cup onto ungreased cookie sheets.
3. Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of Hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.


Happy Sunday!

Grandma's Cookies

I know last night I told you all that we don't do a big family get-together for Christmas. My family is composed of Davises, Olsens, Burkes, Dorgans, Scruggs, Shannons, and the list goes on. I think we own a monopoly on most of Wisconsin and also have plotted ourselves in Washington DC, Atlanta, Idaho, Arizona and I'm sure tons of other places.

See, my family is huge. Huge, HUGE. My dad is one of seven; my mom, one of four. My dad's oldest sister had seven children, most of his other siblings had handfuls of children.

I'm one of a million cousins and I'd be lying if I said I could easily name all of them.

With that being said, it's easy to come to terms with the fact that with a family so big, it's easy to get lost in the mix.


However, one thing that never gets lost is Grandma's cookies. My mom's mother, aka Grandma Olsen, has been sending the same cookies for years. Come early December, we get a giant box on our front step full of the first lot of presents, cards and sweet tins of cookies. Marvelous! The cookies only last about three days before all that's left are a few crumbs on the bottom and maybe a nibble or two that someone (my mom) was saving for later.


In honor of all Grandmas out there, I'm going to give you five of the recipes, in one fair swoop, as to not keep you waiting. So without further ado, here goes.

Pecan Shorts
1 cup sifted flour
1/4 tsp salt
1 cup pecan nut meats
1/2 cup butter
1/4 cup sifted powdered sugar
1/2 tsp vanilla extract
1 1/2 tsp cold water
Powdered Sugar


1. Preheat oven to 325. Mix flour, salt and nut meats. Cream butter and powdered sugar until light and fluffy. Add vanilla. Add flour mixture gradually, mixing just enough to combine. Chill
2. Roll dough into bite size balls. Bake in preheated oven for about 15 minutes. Remove from oven and while still warm, roll in powdered sugar.

Pecan Butter Balls
2 cups flour
1 tsp baking powder
3/4 cup butter
1 cup brown sugar, packed
1 egg
1 tsp vanilla
3 tbsp sugar
36 pecan nut meats


1. Preheat oven to 350. Mix and sift flour and baking powder. Cream butter well. Add sugar and continue to cream until light and fluffy. Add well-beaten egg and vanilla and mix well. Add sifted dry ingredients gradually mixing just enough to combine. Chill.
2. Mold into small balls, about 1 tbsp of dough each and roll in sugar. Place on baking sheet and press pecan into the center of each dough ball. Bake in preheated oven for about 15 minutes.

Chocolate Peanut Clusters
2 pounds white candy coating, coarsely chopped
1 package (12 ounces) Semi-Sweet Chocolate Chips
1 package (11-1/2 ounces) Milk Chocolate Baking Chips
5 cups salted dry roasted peanuts


1. In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts.
2. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes. Yield: 10 dozen.

Pinwheels
1/2 cup butter
1 cup brown sugar
1 egg
2 cups sifted flour
1/4 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
3/4 cup dates
1/3 cup water
1/3 cup sugar
1/3 cup nuts


1. Preheat oven to 375. Cream butter. Add sugar until well combined. Add egg and beat.

2. Sift flour, cinnamon, baking soda. Add to sugar mixture, blend and chill. Divide into thirds.
3. Cook dates and water until soft in a saucepan. Add sugar. Cook until thick. Add nuts. Divide into thirds and roll out into a thick sheet. Place 1/3 of mixture in each sheet in a line and roll up. Slice into 1/4 inch cookies and bake for 10-12 minutes.

Oatmeal Raisin Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3 cups oats (not instant)
1 1/2 cups raisins


1. Preheat oven to 350°. Whisk flour, baking soda and powder and salt; set aside. Combine butter, sugar, brown sugar, eggs and vanilla with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens.
2. Stir the flour mixture into the creamed mixture until no flour is visible. Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
3. Scoop about 2 tbsp of dough and drop 2-inches apart onto baking sheet sprayed with nonstick spray. Bake 11-23 minutes until golden but still moist. Remove from oven and let cool.


MERRY CHRISTMAS!!!

Christmas Frosted Sugar Cookies

There are so many reasons to be happy, and I am going to list them for you.

1. It's almost Christmas!
2. The semester is over and I did well!
3. Alex passed his actuary exam!
4. Alex got offered a job in Boston...and took it!
5. It's time to celebrate!


I spent a lot of time cramming for exams this year, and to keep my mind at ease before my test, Alex convinced me to bake. He knows me so well. In fact, for Christmas, he got me a pizza stone, pizza slicer, mini spoons, tostada bowls and a spoon holder. He knows me so well.

But, we spent an afternoon baking, decorating and having fun. Well, after I made enough I thought were pretty I started having fun.

Why must I be so anal!?

None-the-less, we made awesome, perfect crispy sugar cookies. I usually prefer soft and chewy and if you bake these a smidge longer you would achieve that. But still, if you want a timeless classic, look no further.


What ya need:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 1/2 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Sugar Cookie Frosting, recipe follows


What ya do:
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely and frost!


For Frosting:
4 cups confectioners' sugar
1/2 cup shortening
5 tablespoons milk
1 teaspoon vanilla extract
Any food coloring


What ya do:
1. In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Happy Holidays! This time next year, we will be baking in BOSTON!!!

Eggnog Cookies... Tis the Season!

Happy Thanksgiving! I'm up to my elbows in mashed potatoes, pumpkin pie and stuffing. Oh lord. But I had to share this recipe so when you're in between basting your bird or layering your casseroles you can take a look.

For those of you who know me personally/read The Messie Kitchen, you know I start thinking about Christmas after my birthday in September. I know... way too early for you. But I can't help it. The inner child in me comes out and I am able to soak in everything around me from the traditional food to the amazing music. Ahh...the holidays are bliss.

Time to be spent with friends and family. No deadlines. No work. You can't beat that. Although, if you are apart from someone you care about, the holidays present one tiny little problem. They seem to exacerbate the pit in your stomach that goes alongside missing someone.

I'm spending Thanksgiving home in Virginia this year. It's just me and the roomies, Susie and Dick. I'm getting to see a lot of friends coming into town and I'm helping Mother dearest make one hell of a dinner. I have coffee dates lined up with some of my best friends, girls nights full of wine on the horizon and a plan to relax on my big blue coach. Perfection. Well, almost.

There's a part of me that is stuck in Pennsylvania. I've spent Thanksgiving in good old State College 3 out of the past 5 years of my life, and somewhere in there, it became my home. Oh, and I guess my boyfriend is up there too. My initial plans to visit him were called off by a change of heart and a desire for me to spend time with my family, though I love his dearly.

And so, to Alex, I send a new recipe. Alex delights in eggnog. Which is awful because he has high cholesterol for a twenty-something healthy male. But, because I am the BEST girlfriend, I not only approve of this seasonal treat, but I'm sending it his way, in cookie form!

If you're not an eggnog person, come back next week, but if you are, HOLY COW try these! I like (but don't love) eggnog, and these were awesome. So if you're looking for a cookie to add to your annual batch, try these (adapted from Mrs. Fields (lady knows her cookies).

What ya need: 1 1/4 cups white sugar

3/4 cup butter, softened

1/2 cup eggnog (I used LIGHT).

1 teaspoon vanilla extract

2 egg yolks

1 teaspoon ground nutmeg

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

What ya do:1. Preheat oven to 300°F

2. Combine flour, baking powder, cinnamon and nutmeg. With a mixer, cream sugar and butter until light and fluffy.

3. Add eggnog, vanilla, and egg yolks; beat at medium speed until smooth. Add flour mixture and beat at low speed until just combined, don't overmix these!

4. Drop onto ungreased cookie sheet 1 inch apart (I used tablespoon to "measure") and sprinkle with a dash of nutmeg and bake 20 to 23 minutes until bottoms turn light brown.

5. After cookies are cooled, drizzle with eggnog icing, recipe follows.

Eggnog Icing

3 cups confectioners’ sugar

1/4 cup softened butter or margarine

1/3-3/4 cup LIGHT eggnog (I think I used about 1/2)

1. In small mixer bowl, beat confectioners’ sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth. Makes about 1 1/2 cups.

Pumpkin Whoopie Pies with Maple Cream Cheese Frosting

Halloween has come and gone, but pumpkin lasts forever.

I have this friend, Ashley. We met in class this year. She says I'm a dork because I have a blog but guess what? She does too. She, like me, is a personal trainer/exercise instructor. She, like me, is a sugar fanatic. She, like me, loves pumpkin. Basically a match made in heaven!

When she shared this recipe with me, I about died. I haven't had the chance to make it yet but I had hers and it was amazing. I loved it. I love love loved it. Rich. Perfect. And just in time for your Thanksgiving dinner menus.

You will want to try this. It's amazing alongside a steamy hot cup of coffee or just on it's own. Whatever you do, eat them before someone else does!!


What ya need (for the whoopie cookies):
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 TBSP cinnamon
1 tsp ground ginger
½ tsp ground fresh nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp vanilla extract


What ya do (for the whoopie cookies):
1. Preheat oven to 350F. Prepare to baking sheets lined with parchment paper.
2. In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.
3. In a separate bowl, whisk to sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
4. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined. Use a small ice cream scoop with a release mechanism to drop healing TBSP of the dough onto the prepared baking sheets, about 1 inch apart.
5.Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling. They will look more like mini cakes then cookies, so don’t panic about that.


What ya need (for the maple syrup cream cheese):
3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 TBSP maple syrup
1 tsp vanilla


What ya do (for the maple syrup cream cheese):
1. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese an beat until combined.
2. Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful no to overbeat the filling, or it will lose structure.
3.Turn half the cooled cookies upside down. Pipe filling (about a TBSP) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoppie pies in the refrigerator for about 30 minutes to firm before serving.


Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito.... Thanks Ashley!!


Enjoy!!!

Pretzel M&M Cookie Bars

Sometimes I'm dumb.

Like when I ask someone for their recommendation on a baked good, they tell me, I don't listen, and then I make something they are allergic to.

See? Dumb. I did this last week. I was beyond excited to share my Devil's Food Peanut Butter Cookies with my friend Chris. I waited and waited in anticipation to unveil my masterpiece. Finally, I whip out the bag only to see his smile turn into a laugh, and a mumbled "Oh no," come out of his mouth.

Allergic to peanuts. Didn't he tell me that a few months ago?

Ugh. So I vowed to wow him again. And when he told me he wanted cookies and then "made the mistake" of buying a big bag of pretzel m&m's (almost as good as the discontinued crispy kind), I put two and two together, and made something out of this world.

No, these aren't gourmet. They aren't really that pretty. They look like they are made for kids, and guess what? Kids know what's up. 

So head to the store, buy some Halloween candy (that's on sale!!) and whip yourself up a big batch of these Pretzel M&M Cookie Bars.

What ya need:

2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1-1/2 sticks unsalted butter, softened

1 cup light brown sugar

1/2 cup granulated sugar

2 eggs

2 tsp vanilla extract

12-oz pretzel m&m's

1-1/2 cups pretzel twists

Chocolate chips (for melting and drizzling)

What ya do:

1. Preheat oven to 350. Spray with a 9x13 pan with cooking spray

2. Whisk together the flour, baking soda and salt. In a standing mixer, beat butter, brown sugar and white sugar on medium until light and fluffy. Add in the eggs, one by one, and the vanilla. Switch the mixer to low speed and add in the dry ingredients until just mixed. Fold in the m&m's and pretzels.

3. Spread batter into pan and press firmly down with a spatula, evening out the batter. Bake for 30 minutes, or until golden brown. Cool completely.

4. Melt chocolate chips and drizzle over cooled bars. Sprinkle pretzels on top.

Share with your friends. And happy weekending! I'm going white water rafting tomorrow...eek!