Peanut Butter Chocolate Chip Pretzel Cookies

Chocolate covered pretzels are one of my major weaknesses. If they're dark chocolate? Forget it, I'm done for. The crunch and the salt from the pretzels with the rich, sweetness from the chocolate - H.e.a.v.e.n.  

So naturally, the idea of pretzels mixed in to peanut butter chocolate chip cookies is completely up my alley. 100%. While I think these cookies need a little more experimenting to get the consistency and texture just right, this is a pretty good starting point for some good soft and chewy, sweet and salty cookies. 

Peanut Butter Chocolate Chip Pretzel Cookies, adapted from Umami Holiday

makes 35 - 40 cookies

Ingredients:

  • 1 cup + 2 Tablespoons all purpose flour
  • 1 1/4 cup roughly crushed thin pretzels (some finely ground, some larger chunks)
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 1/4 cups light brown sugar
  • 3/4 cup creamy peanut butter
  • 1 stick unsalted butter, room temperature
  • 3 Tablespoons milk
  • 1 Tablespoon pure vanilla extract
  • 1 egg, room temperature
  • 1/2 cup chocolate chips (your choice! If you're a dark chocolate lover like myself - use those!)

Directions:

Preheat the oven to 375┬░F. Line baking pans with parchment paper and set aside. 

Crush the pretzels (you can put them in a ziplock bag and crush with a rolling pin, use a mortar and pestle, etc). Try to get a mix of small, finely ground pieces and larger chunks of pretzel.

In a medium bowl, whisk together the flour, baking soda, sea salt and pretzels. Set aside.

In the bowl of an electric mixer, combine the brown sugar, peanut butter, butter, milk and vanilla on medium speed until thoroughly combined. Add the egg and beat to combine. 

With the mixer on low, slowly add the flour mixture to the wet ingredients in 3 parts, scraping down the sides of the bowl in between additions. Fold in the chocolate chips with a spatula.

Using a 2 Tablespoon cookie scoop, place rounded dough balls at least 2 inches apart on the cookie sheet. Bake for 7 - 8 minutes or until the edges of the cookies just begin to brown. Remove from the oven and allow to cool on the cookie sheet for a few minutes before removing the cookies to a wire rack to cool completely.