Ocean Salt Butterscotch Pretzel Cookies are my new salty/sweet fixation! Carmelized Butter adds profundity to the flavor while the butterscotch and chocolate chips keep things splendidly sweet!

Half a month prior I had the MOST astonishing treat. I visited the neighborhood ranchers showcase in our town and there were some extraordinary merchants there. Obviously I hit up all the prepared merchandise stands and got THIS treat. It was a chewy chocolate chip treat stacked with butterscotch and pretzels. I totally realized I needed to make an adaptation of this treat at home� and I am genuinely certain I thumped it out of the recreation center.

I have never been an enormous butterscotch fan� however I took in a couple of years prior that ACTUAL butterscotch is fundamentally caramel made with dark colored sugar rather than granulated, which completely took my breath away. The extraordinary butterscotch season that is in confections and the chips isn't the genuine article. In any case, I do realize that TONS of you folks are colossal butterscotch [chip] fans.

Enter the absolute best treat known to man, made with all dark colored sugar and the EXACT perfect measure of butterscotch chips to get the point crosswise over without being hostile. Add to that carmelized margarine, pretzels and ocean salt and you have a treat pro.

The formula is insane simple� no blender required� and there is SO much flavor pressed into these marvels. Gracious, and pretzels�

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Ingredients

• 1 cup butter
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon coarse sea salt
• 1 1/2 cups light brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 3/4 cup butterscotch chips
• 3/4 cup semi-sweet chocolate chips
• 1 cup coarsely chopped pretzels
• optional � flaked sea salt

Instructions

1. In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once the butter starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes.
2. While the butter is cooling, preheat the oven to 350�F. Line a baking sheet with parchment paper and set aside.
3. In a large bowl whisk together the flour, baking soda, and sea salt. Set aside.
4. Add the brown sugar, eggs and vanilla into the cooled butter in the saucepan and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a a rubber spatula or wooden spoon until the dough comes together.
5. Stir in the butterscotch chips, chocolate chips and pretzels.
6. Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
7. Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.
8. If desired sprinkle with a tiny pinch of flaked sea salt on top of the cookies while cooling.

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This truly is the best Snickerdoodles formula I have ever attempted. They generally turn out thick, chewy, and delicate. No other formula thinks about!

The best formulas are ones that have been passed down in the family, so you can trust me when I state this the best Snickerdoodles formula ever. It was my mom's, so it has been tried a lot of times on each of the six of my kin growing up. Try to keep your hat on � we as a whole favor.

I have dependably been an enormous enthusiast of Snickerdoodles. A portion of my most loved recollections are of me, sitting on the kitchen counter with my mother, helping her move Snickerdoodle mixture balls in cinnamon sugar. Those sorts of recollections are the best � the ones where you don't recall considerably more than little bits and pieces, yet you realize things were great and you felt cheerful. Those sentiments return each time I make Snickerdoodles. I surmise you could state they are to some degree a solace nourishment for me. That clarifies why I can eat five of them in succession without mulling over it.

I don't simply adore snickerdoodles however. I cherish these snickerdoodles. I have attempted many of these ever-adored treats in my day, regardless of whether they are custom made, locally acquired, from an eatery, or of some other assortment and nothing beats these as the best Snickerdoodles formula on earth. They're dependable, continually ending up being delicate, rich, chewy, and flawlessly combined with a tall glass of milk. They are dependably a most loved in treat trades and pastry bars.

Also Try Our Recipe : FRESH STRAWBERRY CAKE RECIPE


Ingredients

• 2 & 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup butter, softened I use salted
• 2 cups white sugar, divided
• 2 large eggs
• 2 tsp. cinnamon

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Sift together flour, baking powder, and salt; set aside.
3. Cream together the butter and 1 & 1/2 cups sugar until pale yellow, about 2-3 minutes.
4. Mix in eggs until well combined.
5. Add the flour mixture, 1/2 cup at a time, until the dough comes together.
6. In a separate, small bowl, combine 1/2 cup sugar and cinnamon together.
7. Shape dough into about 1-3/4 inch balls and roll the balls in the cinnamon sugar.
8. Space the balls about 3 inches apart on an ungreased baking sheet.
9. Bake for 9-10 minutes. (Oven temperatures may vary. Cooking time may be more or less.)

For more detail : bit.ly/2FxkACR

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What could be superior to anything a cut of New York style cheesecake? What about sticking the entire thing together into treat structure!

Extremely simple formula. You need to form every treat like a little well..A brief period expending however justified, despite all the trouble without a doubt.. Will make them once more!!

Level out batter on container and after that include as much cheesecake filling as fits in the treat. Likewise, prepare the treats for 2-5 minutes before including the filling and heating for 10 more or else the treats don't get as crunchy.

I made these and the were great yet dry and lacking so I included a lemon coating and now everybody asks me when I am going to make them once more. I made 4 dozen for Christmas and carried zero home with me

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Ingredients :

• 1 1/4 cup graham crackers, finely crushed (1 sleeve)
• 1 cup flour
• 1 1/2 tsp baking powder
• 1 stick (8 tablespoons) unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1 egg, separated
• 3 oz cream cheese, softened
• 1/4 cup granulated sugar
• 2 tsp lemon zest
• 1/2 tsp vanilla extract

Instruction :

1. Preheat the oven to 350 degrees F.
2. In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
3. In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
4. Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
5. Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.

For more detail : bit.ly/2Wqn6RX

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Lemon Sugar Cookies � these superbly delicate and chewy treats have a trace of lemon, and they are so natural to make. Topped with a delicious lemon icing, they are unparalleled!

I am a sucker for pretty much any lemon dessert, and hand crafted treats are one of my exceptionally most loved treats. I changed a most loved sugar treat formula by including some lemon pizzazz and new lemon juice. The treats have only a trace of lemon flavor, and they are so great.

Obviously, I didn't stop with simply the treat. I beat them with some soften in your mouth lemon icing that is simply out of this world. Trust me, on the off chance that you cherish lemon you will need to simply eat it by the spoonful. These unfathomable lemon treats are another top pick!

A delicate, custom made rich lemon treat beat with velvety lemon icing. What lemon sweetheart can stand up to? I took them to a congregation potluck and they were gone inside minutes! They were a hit with the two grown-ups and kids alike.

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INGREDIENTS
COOKIE DOUGH

• 3/4 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 1/2 tsp lemon juice
• 1 Tbsp lemon zest
• 2 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

Frosting:
LEMON FROSTING

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1 dash salt
• 1 Tbsp lemon zest
• 2 Tbsp fresh lemon juice
• 1-2 Tbsp milk, if needed

INSTRUCTIONS

1. Cream butter and sugar in a large mixing bowl. Beat in eggs, lemon juice, and lemon zest till well combined.
2. Stir in flour, baking powder, and salt.
3. Roll dough into tablespoon sized balls and place on lightly greased cookie sheets. Flatten with a glass dipped in sugar.
4. Bake at 350� for 9-10 minutes, or till barely light brown on the bottom. Let sit 3-4 minutes on pan, then remove to cooling racks.
5. Cool cookies completely, then frost. I piped frosting on with a 1M star tip.
6. Frosting:
7. Beat together butter, powdered sugar, salt, lemon zest, and lemon juice in a mixing bowl till creamy, adding milk if needed. If you are piping the frosting, it needs to be thick. If you are just spreading it on, you can add more liquid.

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It resembles eating Mint Chocolate Chip Ice Cream as a warm, rich, gooey treat. For those occasions when twisting up by the flame with a treat sounds superior to being outside in the solidifying cold with a frozen custard. Consummately green for St. Patrick's Day!

Do you all affection Mint Chocolate Chip Ice Cream? Genuine admission here� it's not my top pick. I LOVE mint, however I loathe the minuscule bits of waxy chocolate. For what reason don't they make Mint Fudge Swirl Ice Cream? Or on the other hand what about simply MINT? I would love that.

Anyway, these treats are ideal for me since I get All The Mint, less waxy chocolate, in addition to gooey melty dimness. WIN. These future very amusing to make for St. Patrick's Day!

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Ingredients

•  1 cup butter, softened
•  1 and 1/2 cups sugar
•  2 large eggs plus 1 egg yolk
•  1 teaspoon peppermint extract (or more to taste)
•  about 10 drops of green food coloring
•  3 and 1/4 cups all-purpose flour, spooned and leveled
•  2 teaspoons baking powder
•  1 teaspoon baking soda
•  1 teaspoon cream of tartar
•  1/2 teaspoon kosher salt
•  12 ounces dark chocolate chips, divided

Instructions

1. Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.
2. In a large bowl or stand mixer, beat the butter and sugar together. Scrape the sides and bottom of the bowl, then beat on medium for about 2 minutes, or until light and fluffy.
3. Add the eggs + yolk, peppermint extract, and food coloring.
4. In a separate bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Add to the wet ingredients and combine until the flour is not quite incorporated.
5. Add half of the chocolate chips to the dough.* Chop the other half coarsely, with a knife or in a food processor.
6. Add the chopped chocolate to the dough, and mix until just combined.
7. Cover the dough and refrigerate for about an hour.**
8. Use a 1/4 cup measuring cup to form balls of dough and shape them into a long oval shape (not a ball shape, think more egg shape). Place them on the cookie sheet (the tall way) lined with parchment paper or a silicone mat. These are very large cookies, I only did 8 cookies per pan.
9. Bake at 350 for about 8-10 minutes, or until BARELY starting to brown on the edges. The centers should mostly be not-shiny when you take them out, but a little shine is okay.
10. Let cool 5 minutes on the pan, then remove to a cooling rack.

Recipe Notes
*I reserved about 1/3 cup of the whole chips and pushed them into the baked cookies immediately after taking them out of the oven.

**Chilling is not mandatory. You can bake them right after you mix it, I tried it. They will still turn out fine. I prefer the texture and flavor after a little chilling though.

For more detail : bit.ly/1FnKfWB

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Heavenly chocolate chip treat mixture (eggless) is full into Oreos for one of the most wanton and AMAZING treats you will ever eat! What's more, you can take it a level up and plunge it all in chocolate!

This must be one of the craziest yet most out of the world AMAZING sweets I have ever constructed! Oreos and treat mixture are a match made in paradise. Oreos are astounding, treat batter is astonishing however together WOW! Not really good or bad great!

I have since made this a couple of times and everybody is obsessed with this formula! My young men think I am unimaginable and everybody cherishes these!

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INGREDIENTS

• � cup (1 stick) unsalted butter, room temperature
• � cup light brown sugar, packed
• � cup granulated sugar
• 2 tablespoons milk or cream
• � tsp. vanilla extract
• 1 � cups all-purpose flour
• � teaspoon salt
• � cup mini semisweet chocolate chips
• 32 Double Stuf Oreos (or any kind)

CHOCOLATE FOR DIPPING: (OPTIONAL)

• 1/2 cup chocolate chips melted with 1 tsp. shortening, veg. oil or coconut oil (per 4 Oreo Cookie Dough Sandwiches, or 8 if just dipping half in chocolate.)

INSTRUCTIONS
TO MAKE THE COOKIE DOUGH:

1. In a large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy about 3 minutes. Mix in milk and vanilla. Stir in flour and salt and mix on low speed until incorporated. Stir in chocolate chips.
2. Gently twist open desired amount of Oreos and scoop 1 tablespoon of dough on one side of the Oreo then top with the other side of the Oreo to make a sandwich. Repeat until finished. (You could also roll the dough into balls then place inside the Oreos for a cleaner look but I prefer the messy look.)
3. Enjoy! Or

IF DIPPING IN CHOCOLATE:

1. Place Cookie Dough Stuffed Oreos on a wax paper lined baking sheet and place in the freezer for at least 15 minutes or up to an hour.
2. For every four Cookie Dough Stuffed Oreos use 1/2 cup chocolate chips + 1 tsp. oil. Melt in the microwave 30 seconds at a time until smooth, stirring in between each 30 seconds. Dip it in melted chocolate using a fork or a dipping tool. Remove from chocolate and holding it above the chocolate let excess chocolate drip down. Place on wax paper. Add any toppings like sprinkles if desired. Continue until all Cookie Dough Stuffed Oreos are covered in chocolate. Place back in freezer for about 10-15 minutes for chocolate to set.
3. Refrigerate in an airtight container for up to 3 days.

For more detail : bit.ly/2mcOKFc

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Well it is heating season once more. I LOVE THIS TIME OF THE YEAR. Christmas treats are an overly fun custom in our home. You also can have a bakeathon without loosing your brain. Most treats are super cooler well disposed and with only a couple of clues you can ace the specialty of solidifying treats.

These Peppermint Chocolate Thumbprint Cookies are so natural, delectable and super cooler cordial. You will require some peppermint kisses however so start keeping your eyes open for those. They do go quick this season.

These flavorful cuties are a rich peppermint chocolate treat bested with a lovable peppermint kiss sweets. So lovely and heavenly. They are an ideal backup for your Christmas treat commotion. I pack every one of my treats in multiplied Ziploc cooler sacks and spot them in tough happy product holders. When defrosting remove them from the holders solidified and place on serving plate or platters revealed. Never enable them to defrost in the plastic and the holders. The buildup that works in there will destroy the treats.

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INGREDIENTS

• 1 cup butter softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon mint extract
• 1 1/2 cups all purpose flour
• 2/3 cup cocoa
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 28 unwrapped peppermint kisses

INSTRUCTIONS

1. Cream butter & both sugars with mixer. Add eggs one at a time and mix just until incorporated. Mix in mint extract.
2. Combine flour, cocoa, salt, baking powder and baking soda in a medium bowl. Add 1/2 cup dry mixture to butter mixture. Blending after each addition just until combined and scraping side of mixer bowl as needed. Remove bowl from mixer, cover and refrigerate for at least 2 hours up to overnight.
3. Preheat oven to 350 degrees.
4. Butter hands and roll dough into 1 inch balls. Place on cookie sheet covered with parchment paper.
5. Bake for 10 minutes. Allow to cool for 5 minutes only. Press one peppermint kiss into the top of each cookie. Move to cookie cooling racks being very careful not to the touch the kiss.

For more detail : bit.ly/2mzOmAJ

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