Sweet & Salty Zucchini Bread Cookies

Name: Sweet & Salty Zucchini Bread Cookies
Prep time: 5 min
Total time: 40 min
Yield: 2 dz.
Ingredients: 3 1/3 c. all-purpose flour; 1/3 c. cornstarch; 1 1/2 tsp. baking powder; 1 1/4 tsp. baking soda; 1 1/2 tsp. Kosher salt; 1 1/4 c. butter (2 1/2 sticks), room temperature; 1 1/2 c. brown sugar; 3/4 c. granulated sugar; 2 large eggs; 1 tbsp. vanilla extract; 1 c. grated zucchini; 3/4 c. Chopped peanuts; 3/4 c. broken pretzels

By The Good Housekeeping Test KitchenPublished: Sep 12, 2016

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Mike Garten

Yields:

2 dz.

Active Time:

5 mins

Total Time:

40 mins

Who knew veggie scraps could transform into stellar cookies?

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Ingredients

3 1/3 cups all-purpose flour
1/3 cup cornstarch
1 1/2 tsp. baking powder
1 1/4 tsp. baking soda
1 1/2 tsp. Kosher salt
1 1/4 cups butter (2 1/2 sticks), room temperature
1 1/2 cups brown sugar
3/4 cup granulated sugar
2 large eggs
1 Tbsp. vanilla extract
1 cup grated zucchini
3/4 cup Chopped peanuts
3/4 cup broken pretzels

Directions

1. Step 1Preheat oven to 350 degrees F. In a medium bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
2. Step 2In a large bowl, with mixer on medium speed, beat butter, brown sugar, and granulated sugar until creamy. Beat in eggs, 1 at a time. Beat in vanilla, followed by flour mixture. Fold in zucchini, chopped peanuts, and pretzels.
3. Step 3By scant 1/3-cup scoopfuls, scoop dough onto 2 large cookie sheets, spacing about 1" apart. Bake 20 to 25 minutes or until bottoms are golden brown. Cool on sheets on wire racks.

Nutritional Information (per serving): Calories 275; Protein 4g; Carbohydrate 38g; Total Fat 13g; Saturated Fat 7g; Dietary Fiber 1g; Sodium 265mg.

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