Ellen Chiangems

These here cookies are special.


They’re special because I especially made them for someone special.

Someone special.. as in my precious wittle baby  sister  who radiantly performed the role of Dew Drop this past weekend in The Nutcracker.

I reckon I could have gotten her a big bouquet of roses…except one doesn’t typically eat roses.

That’s not a whole lot of fun.

Seriously, let’s be reasonable about it..

Flowers look pretty for a while…sometimes smell sorta pretty…and then die.

Cookies on the other hand…look pretty, smell pretty, and taste pretty.

And there’s no watching them miserably wilt and decay. Cookies have a quick, painless, and pleasurable transition to the after-life…via my mouth.

Cookie clearly win.

Ellen Chiangems were inspired by some remarkable Butterfinger brownies Ellie Belly made a few years back and our mutual adoration for the pristine salty-sweet combo of pretzels with chocolate/peanut-butter.

So dern good.

 I suppose these are technically my first cookies of the Christmas season.

Which is totally appropriate since they were created to honor a certain young superstar’s hard work, skill, and determination.

…All of which I, and about a billion other students, desperately need right about now as final exams are gearing up to devour some souls.


Deep breathing. No worries.

Let those nasties devour souls, we’ll devour cookies.

Is there anything that says determination quite like a crisp salty pretzel, baked into a fudgy cookie base, coated with peanut butter glaze, and polished off with crushed Butterfingers candy?

I should certainly think not.

Cookies with a moral…

I think Santa would approve.

He’s a pretty ambitious kind of guy.

More importantly, the inspiring factor for the Ellen Chiangem approved.

Which is what counts.

So proud of my wee one. Geeze.

Ellen Chiangems

For the cookies

Adapted from Joyofbaking.com

  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup Dutch-processed cocoa power
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 24 salted pretzel twists

Preheat oven to 350 degrees F  and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (2-3 minutes).  Add the egg and vanilla extract and beat until incorporated.  First sift together the cocoa powder, flour,baking powder, and salt and then add to the butter and egg mixture.  Mix just until incorporated.  Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches apart. Press a pretzel twist gently into the center of each cookie.

Bake for approximately 8 – 10 minutes or until the cookies are still soft in the center but are firm around the edges.  Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely. 

Makes about 24 cookies.

For the topping
  •  3/4 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1/2 cup cream
  • 1 cup crushed Butterfingers candy

Heat the peanut butter in a saucepan over medium heat until soft a warm. Reduce heat and whisk in cream a little bit at a time. Whisk in powdered sugar until smooth.

Remove from heat and spoon warm peanut butter glaze over cookies and top with crushed Butterfingers.


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