Pretzel bottom Candy Cookie Cupcakes

December 19, 2012

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That’s a tongue twister only a foodie could come up with.  I didn’t want to leave anything out!  I could have made it much longer!  Pretzel Bottom Candy Cookie Cupcakes with Butterfingers and Snicker surprise?  You try naming a cookie with lots of ingredients, it’s not easy!

I love thinking of fun cookies to make.  Tonight I am invited to a friends holiday party and she decided to make it into a cookie exchange party too.  Believe it or not, I had to text her to find out exactly what a cookie exchange is.  I was told to bring 4 dozen cookies of my choice (hopefully homemade).  Three of the four dozen are to exchange with another brave baker, and one is to share at the party.  What a great idea!!!  When I explained this to my husband he asked if he was invited:) he really wanted to go.  Nobody loves cookies more than Marc!  I’ll try to sneak some out in my purse:)).

I started off the day yesterday brainstorming for the perfect holiday cookie.  I began by going through saved magazine clippings, Pinterest boards, and a few of my favorite cookbooks.  I decided instead to go through my kitchen cabinets and use only ingredients on hand.  This is what I came up with.  I had one big (kinda big) mistake though.  I made my cookies in mini muffin tins with cupcake liners.  I was not thinking!!!  The paper was not the easiest to get off:(.  Next time I will forget the liners!!! Or maybe spray them?

P.S.  This is not the dough I use for my chocolate chip cookies, but it’s close!!!:)

Pretzel bottom Candy Cookie Cupcakes
 
Ingredients
  • THIS IS A DOUBLE RECIPE!
  • 4 sticks unsalted butter
  • 1cup sugar
  • 3 cups packed light brown sugar
  • 4 eggs
  • 5 tsp. vanilla extract
  • 5 cups all purpose flour
  • 1½ tsp. salt
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 bag fun size Snickers, chopped
  • 1 bag fun sized Butterfingers, chopped
  • pretzel twists
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixer, cream butter, sugars, eggs and vanilla.
  3. In another bowl, whisk together flour, salt, baking powder and baking soda.
  4. Combine wet and dry ingredients.
  5. Stir in the candy.
  6. Grease mini muffin pan and dust with flour, this will help not to burn. I used liners, but they were not easy to get off.
  7. Place a pretzel twist in the bottom of each muffin cup.
  8. Scoop a rounded tbsp. on top of each pretzel. Use a cookie scoop.
  9. Bake in preheated oven 12-15 minutes, until top begins to brown.
  10. Let cool for 10 minutes in pan, then with a sharp knife carefully remove and transfer to a cookie rack to cool completely.
  11. Enjoy!!!

 

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