Best Chocolate Peanut Butter Chip Pretzel Cookies Recipes

Chocolate & Peanut Butter Chip Pretzel Cookies image

Provided by Chef SuzyQ

Categories Dessert

Time 25m

Yield 24 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, room temperature
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 egg (beaten)
1 teaspoon vanilla extract
1 cup milk chocolate chips
1/2 cup peanut butter chips
1 cup pretzel, coarsely crushed
sea salt

Steps:

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes).
On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
Add the flour mixture and beat just until there are no more streaks of flour.
Stir in the chocolate chips, peanut butter chips, and preztels (you should have about 1/2 cup of coarsely crushed pretzels) . Cover and refrigerate for an hour.
Preheat the oven to 350°F Line baking sheets with parchment paper.
Scoop out well rounded tablespoonfuls of the dough and sprinkle with sea salt.
Leave about 2 inches between each ball. Press down slightly. Bake for 10 minutes. Do not overbake. Allow the cookies to cool on the baking sheet for a few minutes before removing.

Nutrition Facts : Calories 185.9, Fat 7.5, SaturatedFat 4.3, Cholesterol 19.6, Sodium 242.5, Carbohydrate 26.6, Fiber 0.9, Sugar 12.5, Protein 3.3

Salted Peanut Butter-Pretzel-Chocolate Chip Cookies - CC Recipe image

Provided by á-48655

Number Of Ingredients 12

1 1/4 cups (6 1/4 ounces) all-purpose flour
1 cup (3 ounces) quick oats
1 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter, softened
1 1/4 cups packed (8 3/4 ounces) light brown sugar
2/3 cup crunchy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup bittersweet chocolate chips
1 1/2 ounces pretzel sticks, coarsely crushed (2/3 cup)
Flake sea salt

Steps:

1. Combine flour, oats, baking soda, and salt in bowl. Using stand mixer fitted with paddle, beat butter and sugar on medium speed until smooth, about 1 minute. Add peanut butter, egg, and vanilla and mix until fully incorporated, about 30 seconds, scraping down bowl as needed. 2. Reduce speed to low and slowly add flour mixture; continue to mix until just combined. Add chocolate chips and pretzels and mix until just incorporated. Cover with plastic wrap and refrigerate until firm, about 1 hour. 3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Working with 2 tablespoons chilled dough at a time, roll into 1 1/2-inch balls and space them evenly on prepared sheets, 12 per sheet. Press each ball to 3/4-inch thickness using bottom of greased dry measuring cup. 4. Bake until puffed and cracks just form on top, 11 to 13 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Sprinkle cookies with sea salt, then transfer to wire rack. Let cookies cool completely before serving.