Since only one of the bakers got to jet off to London and eat Crunchie bars and Hula Hoops to her heart's content, the other baker was feeling the need for her own little getaway.
So off to the Connecticut countryside she went! Because that's the same as London. Right. (Hint NOT the same). But still, a lovely weekend getaway with delicious food and gorgeous scenery.
Oh AND a suburban Trader Joe's.
Muffins, if you've only ever shopped suburbs then you might not understand, but us city kids? We have it tough.
There is a Trader Joe's in the city, but so help you God if you head in there without a clearly laid out plan of attack. No browsing. No fun and games. You get a basket (no carts!), you get the goods and you get in line. And if you're veeeeeery lucky, the line takes less than 45 minutes.
No but we're serious.
So you can only imagine the pure delight we take in sauntering down a completely empty aisle in the simply delightful Danbury Trader Joe's, picking things up, putting them down, picking them back up, putting them back down...JUST BECAUSE WE CAN.
And of course we discovered something new. Which is much easier to do when your'e not being whacked by a basket every 87 seconds.
Chocolate. Peanut Butter. Pretzels.
We bought a bag. Ok fine we bought 2 bags. And 2 might mean 5. Oh and then when we got home, we threw them into some cookies.
Chocolate Peanut Butter Pretzel Cookies
Makes 16-18 cookies
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup sugar
1 cup light brown sugar, packed
1/2 cup chunky peanut butter
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 1/2 cups chocolate covered peanut butter pretzels (you can substitute plain pretzels), crushed
Preheat oven to 350 F.
In a large bowl, sift together flour, baking soda, baking powder and salt and set aside.
In the bowl of an electric mixer, cream the butter for 2 minutes until fluffy. Add the sugars and mix for 2 minutes more. Beat in peanut butter, eggs and vanilla and mix until combined. Slowly add flour mixture and blend until completely incorporated. Stir in pretzels and chocolate chips.
Drop heaping scoops (we used a 1/4 cup measure) of cookie dough onto a baking sheet lined with parchment or into the cups of a muffin top pan. Sprinkle each cookie with a generous pinch of sea salt. Bake until cookies are puffed and just started to brown, about 14 minutes. Transfer cookies to a rack to cool completely.