salty and sweet (and a little more salty)

Wow. Wow wow wow!

This was a new-to-me cookie recipe and I was THRILLED with the results. It is definitely for the lover of all things salty and sweet together – just like the happiest of couples.

Sea Salt Butterscotch Pretzel Cookies


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
flaked sea salt

DIRECTIONS:
In a medium saucepan, melt the butter over medium heat then bring 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.

While the butter is cooling, preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, baking soda and sea salt. Set aside.

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 rubber spatula or wooden spoon until the dough comes together.

Stir in the butterscotch chips, chocolate chips, and pretzels.

Using a medium cookie scoop, drop the dough 2″ apart on the baking sheet. Bake for 10-12 minutes or until the edges are lightly golden.

After removing the cookies from the oven, sprinkle with flaked sea salt. Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a cooling rack.

I want to know if you make these so we can oooo and ahhhh together over their perfect combination. Could this be the most complete cookie ever created?? Arguably so.

Really (really!) Fantastically Soft Gingerbread Cookies

I posted this recipe on my Instagram and Facebook today and had some people message me about a printable copy. So because I’m such an awesome person, here is the printable recipe version.

These are seriously good gingerbread cookies. Soft center. Lightly crunchy outside. Just the right amount of spicy and sweet. (Wait. Are these my signature cookie? DOES ‘G’ STAND FOR GINGERBREAD?!)

The things we uncover when we blog…

G IS FOR GINGERBREAD cookies


INGREDIENTS:
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
1 cup brown sugar
1 egg
2 tablespoons prepared dark coffee
1/4 cup molasses
1/4 cup sugar

DIRECTIONS:
Preheat oven to 350 degrees

In medium bowl, combine flour, ground ginger, cinnamon, cloves, nutmeg, salt and baking soda

In mixer, cream butter and brown sugar until light and fluffy. Stir in egg, coffee, and molasses. Slowly blend flour mixture into butter mixture until incorporated; scraping down the bowl sides and beaters.

Shape dough into 1″ balls and roll in sugar.

Place on parchment-lined baking sheet – 1″ apart

Bake for 12-14 minutes. After 5 minutes, move to cooling racks.

ENJOY!!

(Tomorrow’s post will be a delicious salty and sweet butterscotch and pretzel cookie!) Is this a food blog now?! I can’t help it – it’s Christmas and you might have a few desserts still to make and I’m here for you! There’s nothing I like more than a good homemade cookie.