Sunday, June 16, 2013

Peanut Butter Pretzel Chocolate Chip Cookies - Baking GALS Round 21

I don’t think anyone would argue that the combination of salty and sweet is one of the best flavor profiles out there.  If something is cloyingly sweet I can only handle a few bites – and if it’s too salty, ugh, give me some water immediately!  When the two come together though, it is a dangerously magical mix.  That’s these cookies – beware.

If you like peanut butter, then you probably love peanut butter cookies, I mean, how could you not?  Add a little chocolate and you’ve stepped it up a notch.  Add crushed pretzels and your mind will be blown – they not only add some salt, but the texture is awesome.  This peanut butter cookie recipe isn’t the hard, almost crumbly variety you have probably had at some point – this is chewy, so the crunch from the pretzels is welcome, as is that gooeyness from the chocolate chips. Mmmm!  Ok, I think I’ve made my point – the word for these: amazeballs.

Thankfully the recipe didn’t make a ton, so I had one to try them (it’s a requirement), then immediately packed up the rest and shipped them out.  I hope the guys liked them as much as I did!  Here’s how it’s done:

(Recipe adapted from 

1 cup all-purpose flour
¾ cup finely crushed pretzels (I used about a cup)
¾ teaspoon baking soda
¾ teaspoon salt
1¼ cups light brown sugar
¾ cup creamy peanut butter
½ cup vegetable shortening
3 tablespoons milk
1 tablespoon vanilla
1 egg
⅓ cup mini chocolate chips (I think I used about ½ cup)

1. Preheat oven to 375°. Line baking sheets with parchment or a silicone baking mat.
2. Whisk together the flour, crushed pretzels, baking soda and salt in a small bowl and set aside.
3. Combine the brown sugar, peanut butter, shortening, milk and vanilla in a mixing bowl.  Beat at medium speed until well blended.  Add the egg and beat just until blended.  Reduce speed to low and add the flour mixture gradually, mixing just until combined.  Using a rubber scraper, stir in the chocolate chips.

4. Use a medium cookie scoop – about 2 Tbsps - to scoop dough and roll into a ball between the palms of your hands (I skipped the rolling).  Place on the baking sheets, about 2 inches apart.  Optional - Dip the tines of a fork into a cup of water and make a crisscross pattern on the cookies, flattening them slightly.  Repeat dipping the fork in water as necessary if it starts to stick to the dough.
5. Bake for 8-9 minutes or until set and beginning to brown around the edges.  Cool for 2 minutes on the baking sheet before removing to a cooling rack.  Can be stored in an airtight container at room temperature for up to a week, though I doubt they’ll be around that long.