Sweet chocolate. Nutty peanut butter. Salty pretzels.
These cookies are practically perfect!
The pretzels stay crunchy and the cookie batter has a great chew...wonderful textures all around. I plan on making these again and again and again.
Chocolate & Peanut Butter Pretzel Cookies
slightly adapted from sugarcooking
1 cup softened butter
2/3 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
3 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips
3/4 cup peanut butter chips
3/4 cup pretzel pieces
Coarse sea salt
In a stand mixer, cream together butter, sugars, eggs, and vanilla on medium speed. Reduce speed to low and add flour, baking soda, and salt. Mix just until ingredients are blended. Stir in chocolate chips, peanut butter chips, and pretzel pieces. Refrigerate for 30-60 minutes.
Preheat oven to 350 degrees F. Roll dough into 1.5 inch balls and place about 2 inches apart on a parchment lined cookie sheet. Use your palm to partially flatten each cookie dough ball. (The pretzels prevent normal spreading, so you have to help them along a little.) Top each cookie with a tiny sprinkle of coarse salt and bake for 10 minutes.
Makes about 4 dozen cookies.