These cookies replace flour with...
🥨PRETZELS🥨
This week we’re having cookies for dinner. (Though I did make a pot of kimchi-lentil stew for the week, too.)
Yossy helped me transform her Magical Peanut Butter Cookies from Snacking Bakes into a peanut butter pretzel cookie. They are positively loaded with stuff: Pretzels are whacked into a salty, toasty “flour,” with some bigger bits that add crunch. There’s salted peanuts (more salt, more crunch) and bitter puddles of chocolate, all bound together in a tender, peanut buttery dough.
More cookie news: Yossy recently posted an ebook of cookies at her new newsletter:
For my (first, perhaps annual) cookie tin, I’m making the jam wedges from the ebook with either guava paste or cranberry sauce, along with:
Buckwheat chocolate chip cookies from
A lemon cookie. A crinkle? Shortbread? If you have any recommendations, would love to hear them.
What is your favorite ginger-molasses cookie recipe? Looking for one that’s chewy and nose-tinglingly gingery.
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Did you know I wrote a cookbook a few years ago? It’s called I Dream of Dinner (so You Don’t Have To) and has 150 dinners that all take fewer than 10 ingredients and 45 minutes.
💌As a thank you for reading, supporting, and making 40 Ingredients Forever what it is: If you’d like to give I Dream of Dinner with a personalized note from me, you can email alislagle@substack.com with the lucky recipient’s name and the United States mailing address where I should mail the note. All notes will be sent on December 16. 💌
Peanut Butter Pretzel Cookies
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