Author Pam - For the Love of Cooking / Original by Life Made Simple
Ingredients
½cupwhite sugar
½cupbrown sugar
½cupcreamy peanut butter
½cupunsalted butterroom temperature
1½tspvanilla extract
1egg + 1 yolk
1⅓cupsflour
1tspbaking soda
½tspsalt
1cupchocolate semi-sweet chocolate+ extra for after baking, if desired
¾cupchopped 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 mixer for 1-2 minutes, or until creamy & fluffy.
Add the egg, additional yolk, and vanilla; beat until combined.
Mix the flour together with the 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 place into the refrigerator 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 flattening them into the top of the dough.
Place into the oven and bake for 10-12 minutes, or until just golden brown.
Remove from the oven then allow to rest on the baking sheet for a few more minutes before transferring them to a cooling rack to finish cooling.
Repeat the process with the remaining dough.
Add a few extra chocolate chips to the tops of the cookies immediately after they are removed from the oven, if desired.
Serve these cookies warm with ice-cold milk, if desired. Enjoy.