Monday, June 10, 2013

Chocolate & Peanut Butter Chip Pretzel Cookies

It is Summertime and I officially don't have to get up early, drive to work and come home so tired I don't even want to make dinner, YAY! What does that mean? It means, it's time to do all the things that I have no time or energy for during the school year like crafting and baking! I had made my neighbors some cookies as a "Welcome to the neighborhood" treat, and when I told them I'm going to be baking a lot this summer they seemed very happy about that. Ha.

My first recipe of the summer is a sweet treat. 
 Chocolate and Peanut Butter Chip Pretzel Cookies

  • 1 1/2 cups of all purpose flour
  • 1/2 tsp. of salt
  • 1/4 tsp. of baking soda
  • 1/2 cup of butter at room temperature
  • 1/2 cup of tightly packed light brown sugar
  • 1/3 cup of granulated sugar
  • 1 egg (beaten)
  • 1 tsp vanilla extract
  • 1 cup milk chocolate chips
  • 1/2 cup peanut butter chips
  • 1/2 cup broken up pretzel pieces
  • Pretzel Salt or Sea Salt or Kosher salt 

  1. In a medium bowl, stir the  flour, baking soda, and salt. Set aside.
  2. In the bowl of your stand mixer (or if you don't have one in a large bowl and a hand mixer), beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). 

  3. Beat your egg
  4. On low speed, slowly add the beaten egg and vanilla extract and combine.                                *Tip: make sure you scrape down the sides of the bowl.            
  5. Add the flour mixture and beat just until there are no more streaks of flour.      
  6. Add the chocolate chips, peanut butter chips, and pretzels.      
  7. Cover and refrigerate for an hour.
  8. Preheat the oven to 350F. Line baking sheets with parchment paper.
  9.  Scoop out  tablespoonfuls of the dough and sprinkle with pretzel salt.                                        *Tip: These cookies don't spread out that much so shape them how you'd like them to look when they come out of the oven. 
  10.  Leave about 2 inches between each ball and bake for 10 minutes.                                                   Like crunchier cookies, leave them in for a minute or two longer. 
  11.  If you prefer crispier cookies increase the baking time by 1-2 minutes.

This makes about 2 dozen cookies. 


I am not sure where this recipe came from as I just have it in a binder from a word document that was typed out. I know there are quite a few recipes out there like this one though. 

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