Peanut Butter Pretzel Chocolate Chip Cookies
Well, that’s a mouthful of a name! Since my brain is not wanting to cooperate this morning to come up with a snazzier name, the generic one above will have to do for now. I’d like to think my lack of brain function at the moment is due to the fact that we had 8 additional boys spend the night last night, and not that I am getting old. My husband asked me last night “What exactly is this sleepover for?” To my reply of “for fun because they are great kids.” To his “We must either be crazy or really awesome parents!” I went with the really awesome parents part.
Anyhow, this recipe contains that awesome combination of salty and sweet, which I personally love. It is derived from my favorite peanut butter cookie recipe, that is also found here on the blog (I just jazzed it up a bit). For me once I find that perfect base recipe, the subsequent creations that stem from it are limitless. These cookies are like an old friend that just had a fantastic makeover. I hope you enjoy this spin on a classic. Don’t forget to pour yourself a glass of milk with these little darlings, you’ll need it!
Ingredients: Yield: 4 dozen cookies
1 cup unsalted butter, softened (you can use salted butter, just be sure to omit the salt from this recipe)
1/2 cup crunchy peanut butter
1/2 cup creamy peanut butter
1 cup white sugar
1 cup brown sugar
2- 1/2 cups all – purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1- 1/2 teaspoon baking soda
1 cup good quality semi sweet chocolate chips
1/2 cup pretzel pieces crunched up
1-1/2 cups m&m’s
Cream together butter, peanut butter, 1 cup white sugar & brown sugar.
Mix in eggs
Sift together flour, baking powder, baking soda & salt.
Stir into the butter and sugar batter.
Gently stir in the chocolate chips, 1/4 cup pretzel pieces & a 1/2 cup of the m&m’s.
Cover and chill dough in the refrigerator for 1 hour.*Do not skip this step. Chilling dough in baking cookies is super important.
Once chilled. Preheat the oven to 375 ° F.
Drop by rounded teaspoons onto a cookie sheet. Then place reserved pretzel pieces and m&m’s on top of each dough ball.
Bake for 8-10 minutes.
Let cool 5 minutes on the cookie sheets, before removing to a cooling rack.
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