Return of the Dragon(fruit) and Treasured Times

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It’s been a very busy season of going back to school and adjusting to this new normal. The kids have been going to school in person 1-2 days a week, and the rest of the days are at home online learning. I’ve been like a teacher’s assistant guiding the lessons, an IT help desk navigating Tech issues, and a secretary keeping track of a schedule of zoom/google classroom meetings, in addition to all the other things Mommy’s do at home. Despite the craziness, I’m thankful to be able to be home with the kids in this season of life. I am thankful that I can be the one to help them and care for them through these inconsistent times and constant changes. I love hearing the little moments of laughter from them, and seeing the cute things they invent, and feeling their snuggly arms around me. These are treasured times! The mornings are hectic, but there are afternoons of slowness where we all settle down. Usually during their snack time, I let the kids watch some tv. I get some mommy time where I...
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Happy Chocolate Chip Pretzel Toffee Cookies

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My kids seem to always leave a few mini pretzels in their bowls or in their bags after snack time. What do I do with all those leftovers? Save them! I’ve combined chocolatey goodness with salty pretzels with scrumptious toffee and present to you some truly indulgent cookies. These cookies are yummy and a perfect mix of sweet and salty straight out of the oven. The little happy goofy faces on these cookies make me smile. Perfect for dessert or snack or really anytime. 😉

Makes about 20 cookies

Ingredients
1/2 cup softened butter
1/4 cup white granulated sugar
1/2 cup dark brown sugar
1 teaspoon vanilla extract
1 large egg
1 1/2 cups All Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon or 1/2 teaspoon sea salt if you like more salt
1/2 cup chocolate chips (Save a few for eye decoration)
1/2 cup heath toffee
1 cup mini pretzels (Save a few pieces for smile decoration)

Directions
Preheat oven to 375 degrees F. 

Place parchment paper on 2 cookie sheets and set aside.

Put mini pretzels in a ziplock bag. Put another ziplock bag over that. (The double bag ensures no crumbs fall out.) Crush pretzels in bags with a rolling pin or with fingers. (My kids love crushing them in the bag!)

In a separate medium bowl, whisk flour, baking soda, and baking powder.

Put softened butter and white granulated sugar and dark brown sugar in a stand mixer with a paddle attachment.
Mix at a medium speed until creamy.
Add the egg and vanilla to the creamed butter and sugar. Beat until combined.

Pour in the dry ingredients and mix on medium speed.

Add the chocolate chips and toffee and mix well with a spatula.
Add crushed pretzels and fold in carefully until evenly distributed.

Scoop the dough with a small cookie dough scooper and place them on the prepared cookie sheets, about 2 inches apart. Flatten tops of cookies slightly with finger tips or spatula.

Optional decoration: Place 2 chocolate chips for eyes and 1 curved pretzel piece for a mouth on top of each cookie. 

Bake in a preheated oven for 9-11 minutes. (I place one tray on the second rack in my oven at a time. If the trays are too close to the walls of the oven, they will brown unevenly.) Take the cookies out of the oven when the edges look slightly golden brown. The tops of the cookies will look a little soft, but that’s perfect because these are meant to be soft cookies.

Let cookies rest on the cookie trays for a few minutes. 

Place cookies on cooling racks to cool further. Enjoy!
Tip: If you happen to have extra cookies that you want to save, put them in a sealed container with a half slice of bread to keep your cookies soft!

My son helping scoop the dough using a small cookie dough scooper.

Happy cookies before they go in the oven

They are smiling back at ya!

Yummy baked cookies!

These heath toffee bits are awesome in cookies!
 
Grab some cookies to share with others! 😄





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