Super Bowl week! Let’s snack!
Obviously I’m cheering hard for my Hawks, and packing these cookies full of blue and green M&Ms, but that doesn’t mean you can’t enjoy them even if you’re not a Seattle fan. I don’t like it, I don’t support it… but go ahead, put other colors of candies in them. I’ll look the other way.
I’ve been making far too many cookies lately. Like, it’s becoming a problem. It’s all because of Ashley, and her insanely good recipe. I first made them exactly as written. Then I bought her mix, and made that (which I highly recommend!). Then I started using the base recipe, and adding other mix-ins. Seriously this chocolate chip cookie base is so solid. The cookies are chewy and have that perfect buttery brown sugar flavor that makes classic chocolate chippers so good. I made a riff of her Christmas cookie, with peppermint, milk chocolate, and white chocolate. I made a batch with dark chocolate and smoked sea salt. A batch with espresso chocolate and nuts. Then I made these: pretzels, dark chocolate, and butterscotch chips! WINNER. Then, because this batch was so good, I made them again for your Super Bowl feast, with mini M&Ms for team spirit.
Sweet, chewy, crunchy, salty, chocolatey, butterscotchy. BeastMode FeastMode time!
BEASTMODE ChampionChip Cookies
Makes about 24 cookies
Adapted from Not Without Salt (PS. she has a new cookbook out!)
1⁄2 cup (1 stick) unsalted butter, room temp
1/4 cup granulated sugar
3⁄4 cup plus 2 tablespoons dark brown sugar
1 egg, room temperature
1 teaspoon vanilla extract (or vanilla paste, which I’ve been using for extra vanilla flavor and vanilla bean speckles!)
1 3⁄4 cups flour
3⁄4 teaspoon baking soda
1⁄2 teaspoon salt
1/2 cup dark chocolate chips, roughly chopped
1/2 cup butterscotch chips
1 cup pretzels, broken up into smallish pieces
2 tablespoons mini M&Ms (Seahawks colors, obviously)
In bowl of stand mixer or with electric mixer, cream butter and sugars together on medium speed, until light and fluffy, about 5 minutes. Add egg and vanilla, and beat to combine.
In a separate bowl, whisk together flour, baking soda, and salt.
With the mixer on low, add the flour mixture, about 1/2 cup at a time. Mix until combined. Stir in chocolate, butterscotch chips, and pretzels.
Ashley recommends refrigerating the dough for up to 24 hours for best results. I tend to agree, but they’ll still work out if you don’t. I would recommend chilling a bit at least, to firm up the dough so that they don’t spread as much while baking.
Preheat oven to 360 degrees, and line baking sheet with parchment paper. Scoop dough into balls just over a tablespoon-sized, place evenly spaced on cookie sheet, and press 5-6 mini M&Ms on the top of each one.
Bake for 10 to 12 minutes, and let cool before eating.