Wow, that’s a long name for a cookie!
It’s raining out today, so what better excuse than to be in the kitchen baking! Oh, who am I kidding? It could be 100 degrees out and I would still be in the kitchen baking! It’s a disease I tell ya!
Anyways, I came across this recipe for Chocolate Peanut Butter Pretzel Cookies, from the Blue-Eyed Bakers. Chocolate, peanut butter, salty pretzels…oh yes, please! My mind started racing- mentally going through the ingredients in my cupboards. This is what I came up with- Peanut Butter Chocolate Chip Pretzel Cookies!
Peanut Butter Chocolate Chip Pretzel Cookies
Inspired by Blue-Eyed Bakers
Makes 2 dozen cookies
1 cup butter, softened
3 tablespoons melted butter
1/2 cup sugar
1 cup light brown sugar
3/4 cup creamy peanut butter
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons baking soda
2 1/2 cups all-purpose flour
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups crushed pretzels (measured after crushing)
Preheat oven to 375 degrees.
In a small mixing bowl, combine crushed pretzels with the 3 tablespoons melted butter. Mix well. Spread onto a cookie sheet (you can use the parchment paper lined cookie sheet that you will need later). Toast pretzels for 5 minutes. Stir every minute- don’t let them burn. Remove from oven and let cool.
In a large mixing bowl, cream together butter, sugars, and peanut butter. Add in eggs and mix until combined. Stir in salt, baking powder, and baking soda. Add in flour and stir until incorporated. Add in chocolate chips and the toasted crushed pretzels- mix till all that chocolatey, salty goodness is combined.
Scoop dough (either a large ice cream scoop, or 1/4 cup) onto parchment paper lined cookie sheets. Bake for 12-15 minutes or until set and golden brown. Cool on cookie sheet for 5 minutes. Remove cookies to cooling rack.
Oh, these are yummy! As long as I have these cookies around to munch on, it can rain all day!
Made with love, not calories!