Last Friday was my final riding lesson with a group of kids from the local high school. I wanted to make a special treat for them so the Z and D helped me create these wonderful cookies.
We had a plethora of pretzels left in our cabinet from a project a few weeks ago and we really aren’t pretzel eaters around here, so the push to use them before they “go bad” was consuming my mind.
I’m a sweet-salty kinda girl so even though I don’t care for chocolate chip cookies (I know, I know, I’m odd), I was actually able to enjoy one of these.
Well, I won’t keep you waiting any longer š
Peanut Butter Pretzel Chocolate Chip Cookies
Ingredients:
- 1 rounded cup flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup sugar
- 1 stick butter, room temperature
- 1 egg
- 1 T molasses
- 1 tsp real vanilla extract
- 1/2 c. peanut butter (crunchy or smooth)
- 6 pretzel rods crushed (or roughly 1 cup crushed pretzels) *
- 1 c. chocolate chips
- sea salt
*I left my pretzel pieces rather large – you don’t want it to be so finely crushed that you are no longer able to tell it’s a pretzel :o)
Directions:
Preheat oven to 375.
In a small bowl combine flour, salt, and baking soda; set aside.
In a medium-large mixing bowl add butter and sugar. Using a hand/stand mixer cream until well combined and fluffy. Add egg and beat until combined. Add vanilla, molasses, and peanut butter and mix until well combined and smooth. Add in dry ingredients and mix until just combined. Add chocolate chips and pretzel pieces – mix with spoon.
(Due to a lack of anything else available, I used my cupcake scoop to form my cookies (insert embarrassed look). Feel free to make the cookies as large or small as you like. I was able to yield 12 cookies and I felt like they weren’t too awful large. They don’t seem to spread out on the pan very much. I’d say my cupcake scoop is in-between a 1/4 cup and 1/2 cup just to give you a better idea of how “large” I made them.)
I baked the cookies for 11 minutes, and let them rest on the pan for 2 minutes before transferring them to a cooling rack. While they were resting on the pan I sprinkled them with sea salt – this step is entirely optional, but I think it’s makes them extra delicious. ;o)
You will have to adjust baking time, possibly even temperature, depending on the size of your cookies.
I hope these directions weren’t too confusing! Enjoy!
Joy Unhindered 