Today just felt like a cookie day and a good way to send off 2011.  This recipe comes from the May 2011 issue of my favorite magazine, “Food Network Magazine”.  Zach, Courtney and I just ate about 6 between the 3 of us, yummy!  Happy New Year everyone!  I hope 2012 is kind to all of you and that you get some but not all of what you want as it’s good to have wants and dreams.  🙂  Thanks for letting me be apart of your 2011 and I look forward to lots more food blogging fun in 2012!  Please be safe tonight!

2 1/4 cups flour (I added an extra 1/4 cup)

1 teaspoon baking soda

2 sticks unsalted butter, at room temperature

1 cup packed light brown sugar

1/2 cup sugar

1 teaspoon salt

1 tablespoon vanilla

1 egg plus 1 egg yolk

1 cup pretzel M & M’s (I didn’t have any pretzel ones so just used regular)

3 ounces bittersweet chocolate, chopped (I used 1/2 cup semisweet chips)

1/2 cup toffee pieces

3/4 cup peanut butter chips

1  Preheat oven to 350.  Line 2 baking sheets with parchment paper.  Whisk flour and baking soda together in a bowl.

2  Cream butter, brown sugar and sugar on low until incorporated then increase to high and beat until light and fluffy.

3  Add salt, vanilla, egg and egg yolk; beat until thoroughly combined.  Add pretzel M & M’s and beat for a few seconds until slightly crushed.  Gradually add flour mixture, mixing on low until just combined.  Mix in bittersweet chocolate, toffee pieces and peanut butter chips.

4  Roll heaping tablespoonfuls of dough into balls (or use a cookie scoop) and place on baking sheets, about 2″ apart.  Slightly flatten each ball with your fingers.

5  Bake cookies until edges are golden brown and centers are no longer wet, 11 – 13 minutes.  Cool on sheets for a few minutes before transferring to racks to cool completely.