Just one easy base recipe is all it takes to please every cookie lover in your life with our Apricot Thumbprint and Chocolate Pretzel Cookie Duos.
Apricot Thumbprint and Chocolate Pretzel Cookie Duos
Makes 8
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 tablespoon sparkling sugar
- 4 teaspoons apricot preserves
- ⅓ cup semisweet chocolate chips
- ⅓ cup chopped mini pretzel twists
- ¼ cup white chocolate chips
Instructions
- Spray an 8-well cast-iron wedge pan with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until just combined. Divide dough in half.
- Place ¼ cup dough into 4 wells of prepared pan. Spread to an even layer, and make an indentation in center of each. Sprinkle with sparkling sugar, and spoon 1 teaspoon preserves into each indentation.
- Stir chocolate chips, pretzels, and white chocolate chips into remaining dough; divide dough among remaining wells of pan. Cover pan with plastic wrap; refrigerate for 30 minutes.
- Preheat oven to 375°.
- Bake until cookies are golden brown, 20 to 22 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely on wire rack.
