Peanut Butter Pretzel Chocolate Chip Cookies
Servings 24
Equipment
- Baking Sheet
- Hand mixer
- Wire Cooling Rack
Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup creamy peanut butter
- ½ cup unsalted butter room temperature
- 1½ tsp vanilla extract
- 1 egg + 1 yolk
- 1⅓ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips + extra for after baking, if desired
- ¾ cup chopped pretzels + 24 mini pretzel twists for the tops
Instructions
- In a large bowl, beat the white sugar, brown sugar, creamy peanut butter, and softened butter together with a hand mixer (or stand mixer) for 1-2 minutes, or until creamy & fluffy.
- Add the egg, additional yolk, and vanilla; beat until combined.
- Mix the flour, baking soda, and salt until very well combined.
- Slowly add the dry ingredients to the wet ingredients; mix until just combined.
- Add the chopped pretzels and chocolate chips; mix until just combined.
- Cover with plastic wrap and refrigerate for 20-30 minutes.
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper or a Silpat mat.
- Using a tablespoon-sized cookie scoop, place 12 rounded spoonfuls onto the prepared baking sheet.
- Place a mini pretzel on top by gently pushing it on the top of each cookie.
- Place into the oven and bake for 10-12 minutes, or until just golden brown.
- Remove from the oven and immediately add a few extra chocolate chips to the tops of the cookies, if desired.
- Allow to rest on the baking sheet for a few more minutes before transferring them to a wire cooling rack to finish cooling.
- Serve these cookies warm with ice-cold milk, if desired. Enjoy.