Sweet and Salty Days (and cookies)

Hello, August. What happened to July? 

These are the dog days of summer for sure. There is no escaping the heat and no escaping my preschoolers. It's not that I don't enjoy their company. It's just that occasional absence makes the heart grow fonder, and we have had not a single break from each other for quite a while.

Thankfully, we've had some diversions, like learning to ride a pony...

(she was much less nervous than her brother)

And of course some salty mornings on the beach, which never get old...

 I have loved watching them playing together. The older they get, the more they like to hang out. And lately they've been snuggling up together like puppies on the couch. 

We have several friends who've had new babies lately, so this weekend we made these salty sweet cookies to share with them. They turned out so good they didn't last long at all.

Salty Sweet Pretzel Cookies

makes 24

1 1/2 cups flour

1/2 tsp. salt

1/4 tsp. baking soda

1/2 cup butter at room temperature

1/2 cup tightly packed brown sugar

1/3 cup sugar

1 egg 

1 tsp vanilla extract

1 cup chocolate chips

1/2 cup peanut butter chips

1/2 cup broken up pretzel pieces

Sea Salt

First:

Sift together flour, baking soda, and salt in a medium bowl and set aside.

Next:

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. Beat to combine, scrape down the sides of the bowl. Add the flour mixture in batches and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztels. Cover and refrigerate for an hour.

Last:

Preheat oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of dough and sprinkle with pretzel salt. Mash the cookies down a little on the pan to help them spread, leaving about 2 inches between each ball. Bake for 10-12 minutes.

Recipe adapted from here.