Merriam-Webster defines the word "hipster" as : a person who is unusually aware of and interested in new and unconventional patterns (as in jazz or fashion).
These cookies are called Hipsters, not because they are cool or hip or unconventional. They're called Hipsters because as I ate them, I could feel my hips expanding.
Inspired by a make-your-own candy bar I had the most fun creating at Hershey's Chocolate World last month, these cookies are filled with just about everything imaginable. Milk chocolate, dark chocolate, butterscotch, toffee bits...topped off with a Butter Snap Pretzel, it's all in there.
You *have* had one of these Butter Pretzels before, right? If you can't find them, feel free to use regular salted pretzels.
Hipsters
2 & 1/4 cups unbleached, all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (2 sticks) salted butter
3/4 cup sugar
3/4 cup brown sugar
1 TBSP light corn syrup
2 eggs
2 teaspoons vanilla
1 cup Hershey's Milk Chocolate Chips
1 cup Hershey's Special Dark Chocolate Chips
1/2 cup butterscotch chips
3/4 cup Heath toffee bits
Butter Snap (or any salted) pretzels
Preheat oven to 375. Line 2 baking sheets with parchment.
In a medium bowl, whisk together the flour, baking powder, soda and salt. Set aside.
In a large bowl, cream the butter, sugars, and corn syrup together until light and fluffy. Beat in the eggs and vanilla. Scrape down the sides and bottom of the bowl as needed.
In 3 additions, add the flour, beating on low until combined.
Stir in the chips and toffee bits.
Refrigerate for at least 30 minutes. Using a 2 tablespoon cookie scoop, dollop the dough onto the sheets. Bake for approximately 12 minutes; the edges will be done, but the centers may look slightly underbaked.
Remove from the oven and place a pretzel in the center of each cookie, or use chopped pretzels. Let cool on the cookie sheet for a couple of minutes, then remove to a wire rack to cool completely.
Yield? Well, if I hadn't eaten copious amounts of the dough straight out of the bowl, I'd have a better answer for you, but I'd say...a couple dozen.
You can find more cookie recipes for the holidays (and ANY day) at the Hershey's Cookie Headquarters where I was lucky enough to visit last month. Thank you to Hershey's for sponsoring this post!
Hipsters
2 & 1/4 cups unbleached, all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (2 sticks) salted butter
3/4 cup sugar
3/4 cup brown sugar
1 TBSP light corn syrup
2 eggs
2 teaspoons vanilla
1 cup Hershey's Milk Chocolate Chips
1 cup Hershey's Special Dark Chocolate Chips
1/2 cup butterscotch chips
3/4 cup Heath toffee bits
Butter Snap (or any salted) pretzels
Preheat oven to 375. Line 2 baking sheets with parchment.
In a medium bowl, whisk together the flour, baking powder, soda and salt. Set aside.
In a large bowl, cream the butter, sugars, and corn syrup together until light and fluffy. Beat in the eggs and vanilla. Scrape down the sides and bottom of the bowl as needed.
In 3 additions, add the flour, beating on low until combined.
{You know you want a spoonful, or seven, of that dough. Go ahead.}
Refrigerate for at least 30 minutes. Using a 2 tablespoon cookie scoop, dollop the dough onto the sheets. Bake for approximately 12 minutes; the edges will be done, but the centers may look slightly underbaked.
Remove from the oven and place a pretzel in the center of each cookie, or use chopped pretzels. Let cool on the cookie sheet for a couple of minutes, then remove to a wire rack to cool completely.
Yield? Well, if I hadn't eaten copious amounts of the dough straight out of the bowl, I'd have a better answer for you, but I'd say...a couple dozen.
(All recipes, options of Hershey's products, and hip circumference are my own.)
Hipsters
2 & 1/4 cups unbleached, all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (2 sticks) salted butter
3/4 cup sugar
3/4 cup brown sugar
1 TBSP light corn syrup
2 eggs
2 teaspoons vanilla
1 cup Hershey's Milk Chocolate Chips
1 cup Hershey's Special Dark Chocolate Chips
1/2 cup butterscotch chips
3/4 cup Heath toffee bits
Butter Snap (or any salted) pretzels
Preheat oven to 375. Line 2 baking sheets with parchment.
In a medium bowl, whisk together the flour, baking powder, soda and salt. Set aside.
In a large bowl, cream the butter, sugars, and corn syrup together until light and fluffy. Beat in the eggs and vanilla. Scrape down the sides and bottom of the bowl as needed.
In 3 additions, add the flour, beating on low until combined.
{You know you want a spoonful, or seven, of that dough. Go ahead.}
Refrigerate for at least 30 minutes. Using a 2 tablespoon cookie scoop, dollop the dough onto the sheets. Bake for approximately 12 minutes; the edges will be done, but the centers may look slightly underbaked.
Remove from the oven and place a pretzel in the center of each cookie, or use chopped pretzels. Let cool on the cookie sheet for a couple of minutes, then remove to a wire rack to cool completely.
Yield? Well, if I hadn't eaten copious amounts of the dough straight out of the bowl, I'd have a better answer for you, but I'd say...a couple dozen.
(All recipes, options of Hershey's products, and hip circumference are my own.)
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