Saturday, December 21, 2013

Pubbies: Chocolate & Butterscotch Chip, Pretzel, Bacon Cookies

I know, chocolate and butterscotch chips? Candied bacon and pretzels? Nonsense! But it's crazy good together. I called them Pubbies because they're macho cookies you could have with a glass of milk or a good pint of beer. My recipe calls for candied bacon. If you don't want to take that extra step, just use regular cooked (crisp) bacon. 

"A little nonsense now and then, is relished by the wisest men." 
-- Willy Wonka

Ingredients:
3 cups AP flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temp
1 cup packed brown sugar
2/3 cup sugar
2 eggs, lightly beaten
2 teaspoon vanilla extract

1 cup chocolate chips
3/4 cup butterscotch chips
3/4 cup broken mini pretzels 
1/2 cup candied, chopped bacon*
Sea Salt or Kosher Salt

Directions:
In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract.

Add the flour mixture and beat until there are no more streaks of flour. Stir in the chocolate chips, butterscotch chips, candied bacon and pretzels.

Preheat the oven to 350F. Scoop out well rounded tablespoonfuls of dough onto an ungreased baking sheet; leave about 2 inches between. Sprinkle with a small amount of sea salt. Bake for 11-12 minutes. Cookies will stay light, they don't get dark golden brown. Cool for 3 minutes, then move to a cooling rack.

*Candied Bacon: I cheat. I use a box of thick cut, precooked bacon. I put foil on a baking sheet, brush both sides with maple syrup and then sprinkle a little brown sugar on the top side and bake at 350F for 5-7 minutes, until brown sugar is bubbly and the bacon is glossy. Then cool and chop.

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