Double C Double P Cookies
From jo_jo_ba 13 years ago
- 40 minutes to make
- Serves 26
Slightly adapted from Jenny of Picky Palate's Double Chocolate Covered Pretzel Peanut Butter Cookies, I didn't have chocolate covered pretzels but I compensated by adding some decadent semisweet chips instead. The salty, crunchy snap of the pretzels and the bitterness from the cocoa powder perfectly balance the white chocolate pieces too.
Ingredients
- ½ cup butter shopping list
- ¼ cup shortening shopping list
- 1 cup white sugar shopping list
- ½ cup brown sugar shopping list
- ½ cup EggBeaters (or 2 eggs, beaten) shopping list
- 1 tsp vanilla shopping list
- ¾ cup crunchy peanut butter shopping list
- 1 cup flour shopping list
- ¾ cup oat flour shopping list
- 1 tbsp cornstarch shopping list
- 1 ¼ cups cocoa powder shopping list
- 2 tsp baking soda shopping list
- ¼ tsp salt shopping list
- ½ cup white chocolate chips shopping list
- 1 cup mini chocolate chips shopping list
- 1 cup pretzels, coarsely crushed shopping list
How to make it
- Preheat oven to 350 degrees and grease cookie sheet. (I used a cookie sheet with a silpat liner)
- In a large bowl, cream together the butter, shortening and sugars until light and fluffy.
- Add EggBeaters, vanilla and peanut butter, beating until well combined.
- In another bowl, combine the flours, cornstarch, cocoa, baking soda and salt.
- Add to wet ingredients, mixing well, then stir in chocolate chips and pretzels.
- Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake 9-11 minutes (they will still be soft in the center).
- Allow cookies to cool on baking sheet for 5 minutes, then move to a wire rack to cool completely.
Stephanie13
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" It was excellent "