Real Recipes From Real Home Cooks ®

not your mama's cookies!

(26 ratings)
Blue Ribbon Recipe by
Beth Colon
Spring Hill, FL

I was in search of the perfect cookie base in order to build my perfect cookie. Printed in the NY Times a few years ago, someone asked all of the best bakers what their secrets were and put together HIS perfect cookie. Well, I took his base and added my own spin to it. These cookies could also be called willpower cookies! After you make them, let the batter sit in the fridge for over 36 hours!! Trust me it's worth it! And then once you do bake them, you need some willpower not to eat all of them! I hope you give this recipe a chance. You won't be sorry.

Blue Ribbon Recipe

With the perfect sweet and salty combo, these are definitely not your mama's cookies. This cookie recipe requires making the dough and letting it sit for a few days in the fridge for the flavors to marry. By doing this, once baked, the crunchy cookies take on a caramelized richness that's unique. The touch of salt and pretzels enhances the flavor and adds a terrific crunch. We loved these cookies and think you will too.

— The Test Kitchen @kitchencrew
(26 ratings)
yield serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For not your mama's cookies!

  • 2 c
    cake flour
  • 1 3/4 c
    bread flour
  • 1 1/4 tsp
    baking soda
  • 1 1/2 tsp
    baking powder
  • 1 1/2 tsp
  • 2 1/2 stick
    butter, room temperature (not margarine)
  • 1 1/4 c
    light brown sugar, packed
  • 1 1/4 c
    granulated sugar
  • 2 lg
    eggs, room temperature
  • 2 Tbsp
    vanilla extract
  • 5 oz
    Ghirardelli dark chocolate (60 - 80% cacao) squares (or one bag)
  • 5 oz
    Reese's peanut butter chips (half a bag)
  • mini pretzel sticks
  • sea salt

How To Make not your mama's cookies!

Test Kitchen Tips
If you want a chewier cookie, check the cookies at 12 minutes. They'll have a crunchy edge, but a chewy center.
  • Butter and eggs coming to room temperature.
    Allow butter and eggs to come to room temp. I usually take them out about 2 hours before I'm ready to use them.
  • Chopping a chocolate bar into chunks.
    Chop chocolate squares into rough chunks, and set aside.
  • Dry ingredients combined in a bowl.
    Mix dry ingredients (flours, baking soda/powder, and salt) together and set aside.
  • Butter and sugars added to a mixer.
    In a mixer, cream together sugars and butter for about 5 minutes, until they are light and super creamy. (Seems like a long time, but this is worth it.)
  • Adding eggs and vanilla extract.
    Add eggs one at a time and blend after each addition until well mixed. Stir in vanilla.
  • Slowly incorporating dry ingredients.
    Switch the mixer to low and slowly add in the dry ingredients just until mixed in.
  • Folding in chocolate and peanut butter chips.
    Fold in the chocolate chunks and peanut butter chips. (Walnuts or almonds or pecans would be awesome in this!! I couldn't add any bc no one in my family likes them, except me.)
  • Ready to chill the prepared dough.
    At this point, this is where the willpower comes in! Place a piece of plastic wrap directly on top of the batter. Then place another piece of wrap over the top of the bowl and refrigerate for 36-72 hours! I know, I know. But this step is well worth it. It gives all of the flavors time to "marinate" and get to know one another. The cookies are rich and so flavorful. It adds caramel notes of flavor because of the butter and brown sugar...... yum, I'm drooling, lol.
  • Parchment paper on a baking sheet.
    Finally, the day is here and you can bake them! Preheat oven to 350F. Line a cold baking sheet with parchment paper. **During the cooking process, keep the batter in the fridge to keep cold, and always use a COLD baking sheet.
  • Breaking pretzel into pieces.
    Break pretzel sticks. I broke mine into half and then half again. But it's up to you and it depends on the size of your sticks. You don't want them too small, because you want to be able to taste them.
  • Scoops of dough on a baking sheet.
    Using an ice cream scoop or a tablespoon, scoop out the dough. If it is too hard, run the scoop/spoon under hot water for a second. Shape the dough into a ball and place it on the prepared cookie sheet. Don't crowd the cookies because they do spread.
  • Sticking pretzel pieces into ball of dough.
    Take your broken pretzels and stick them in the ball at random places. I used 4-5 pieces in each cookie. (You add the pretzel pieces now instead of when you make the batter, because you don't want them to get mushy and still have a crunch.)
  • Sprinkling sea salt over the cookie dough.
    Sprinkle sea salt on the top of each cookie (this just takes the cookie up up and away!).
  • Baking the cookies.
    Place cookies into the oven. Bake for 15-20 minutes. Check on them at 15 minutes. Mine took all of 20 minutes to cook.
  • Cooling the baked cookies.
    Let cool for a few minutes then transfer to a wire rack to finish cooling......if you can wait, lol. Finally, you can enjoy the best cookie you've ever tasted. Try not to burn your mouth on the hot cookie!