Cookies!!

Here are two awesome cookie recipes I made today!!

Chocolate Covered Pretzel Cookies





2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) peanut butter chips
1/2 cup milk chocolate chips
5 ounce package Flipz milk chocolate covered pretzels, chopped
Preheat the oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside.

In the bowl of your stand mixer, beat together the butter, brown sugar, sugar, and vanilla until creamy. Add eggs, one at a time, mixing well after each addition. Gradually beat in the flour mixture. Stir in the peanut butter chips, chocolate chips, and pretzel pieces until well combined.

Drop by tablespoonfuls onto a parchment lined baking sheet. Bake for 10-12 minutes or until golden brown. Cool on a wire
Rack.


Lime Sugar Cookies







2 cups sugar, divided
grated zest of 2 large limes
1 cup unsalted butter, softened
2 large eggs, at room temperature
1 teaspoon vanilla
1 tablespoon lime juice
2 ¾ cups flour
¼ teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda

Prepare lemon sugar: In a mini food processor, blend ½ cup sugar with 1 teaspoon lime zest. Pulse several times until the zest is incorporated into the sugar. Put sugar mixture in a shallow bowl and stir lightly with a fork to break up any clumps. Set aside.

Prepare cookie dough: In a medium bowl, sift together flour, salt, cream of tartar and baking soda. Set aside.

In a large mixing bowl, cream together butter and remaining 1 ½ cups sugar. Blend in eggs, one at a time then add vanilla, lime juice, and remaining lime zest. Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated.

Refrigerate dough for one hour.

Preheat oven to 350ºF and line 2 baking sheets with waxed or baking paper.

Shape the cookies: Shape one tablespoonful of dough into a ball and roll in lime sugar. Place ball of dough on cookie sheet and press down lightly with the bottom of a glass until cookie is about 1/2 inch thick– it might help to press the glass first in the sugar then onto the dough, then it won’t stick. Repeat.

Bake cookies for 10-12 minutes.