Welcome to cookie season!
I love Christmas time because it seems like everyone is making cookies. I don’t love Christmas time though because most people view it as the one time of the year that they can eat cookies. The thing is though… when you give yourself unconditional permission to eat the foods you enjoy, you don’t have to feel crazy around cookies. You don’t feel the need to eat 10 of them at once. You can eat them anytime you want.
While I am a big proponent of eating cookies all-year-round… at Christmas, we get serious. Meaning that rather than spending 10ish minutes making them, I go all out. Lots of new flavors, lots of decorations, lots of colorful icing, etc. One year, Tito got me 15 animal-shaped cookie cutters for Christmas (think ducks, cats, bears, elephants, giraffes…). While these aren’t fun and animal-shaped, they are stuffed with peanut butter, which is kind of just as great.
These cookies are the perfect mix of thin and chewy, but not too thin and chewy. The pretzel and chunky peanut butter core gives them a nice crunch, but the cookie part is nice and soft and gooey. I’m all for gooey cookies. Crisp cookies are nothing more than crackers.
- COOKIE INGREDIENTS:
- 2cups flour
- 1t baking soda
- ¾c cocoa powder
- ½t salt
- 2c white sugar
- ½c vanilla soymilk
- 1 egg
- ⅔c canola oil
- FILLING INGREDIENTS:
- ⅓c chunky peanut butter
- ¼c crushed pretzels
- Preheat oven to 350F.
- Start with preparing the cookie mix by combining all dry ingredients.
- Add in wet ingredients.
- Mix carefully. Cookies should be wet enough only to cover all dry ingredients.
- Form dough into 12 cookies, approximately 2 inches in diameter. You should have extra dough.
- Combine filling ingredients.
- In the middle of each cookie, place filling.
- Top the cookies with remaining dough, covering the filing completely.
- Bake for approximately 12-15 minutes. Cookies may appear slightly undone, but will harden once allowed to cool.