When I saw this month’s What’s Baking theme was sweet and salty, I knew I’d be making something with a chocolate/peanut butter/pretzel combo. It’s embarrassing how many recipes I have saved with that combo – it’s clearly a favorite!
This recipe won out over the others because the cookies are portable – perfect for taking on vacation! We’re renting a house on the Outer Banks so I’ve been working on some dishes and snacks to bring with us. Even though we’ll have a kitchen, I don’t want to spend my whole vacation cooking! Having these already done will make for an awesome treat.
You can check out the rest of the sweet and salty recipes next week in a roundup on Hezzi D’s Books and Cooks.
Chocolate Chip Peanut Butter Pretzel Cookies
(from Keep it Sweet Desserts)
Makes about 3 dozen 2″ cookies
1 c. all-purpose flour
1 1/2 t. baking soda
1/2 c. unsalted butter, softened
1 c. creamy peanut butter
3/4 c. granulated sugar
1/2 c. packed light brown sugar
2 large eggs, at room temp
1 t. vanilla extract
2/3 c. semi-sweet chocolate chips
1 c. pretzel pieces
Sea salt for sprinkling
In a small bowl, whisk together the flour and baking soda.
In the bowl of a stand mixer, cream together the butter, peanut butter, sugar and brown sugar until light and fluffy. Mix in the eggs and vanilla until thoroughly combined. Slowly mix in the flour mixture until just combined. Fold in the chocolate chips and pretzel pieces. Chill the dough for two hours.
Once the dough is chilled, preheat the oven to 350F degrees. Drop dough by rounded tablespoons-full onto a lined baking sheet. Bake for 10-12 minutes, until lightly brown around the edges. Let cool on the making sheet for 2-3 minutes before removing to a cooling rack to cool completely.