Treats to Love
Treats to Love
Kitchen sink cookies
Ingredients
- 1 cup Hiland Butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon Griffin’s Vanilla
- 1 Hansen’s Egg
- 2 ¼ cups Shawnee Mills All-Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 Bedré Milk Chocolate Bars
- ¾ cup pretzels, roughly chopped
- ½ cup toffee bits
- 1 (8-ounce) package Mollycoddled Hash Slinger Southern Praline Candied Pecans, chopped
Directions
Heat oven to 350 degrees. In a large bowl, beat butter, sugars, vanilla and egg with electric mixer on medium until light and fluffy. Stir in flour, baking soda and salt. The dough will be stiff. Stir in chopped chocolate, pretzels, toffee bits and candied pecans. Measure ¼ cup scoops of cookie dough, and place on cookie sheets. Slightly flatten dough. Sprinkle a pinch of sea salt onto each ball of cookie dough. Bake 14-15 minutes or until edges are golden brown. Cool 5 minutes before removing from cookie sheets to cooling racks.
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Treats to Love
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