It seems like the culinary world has been slightly obsessed with the salty/sweet combination lately. I keep seeing salted caramel desserts and fleur de sel sprinkled on top of various desserts. I for one, am completely for this. Once I made the infamous NY Times chocolate chip cookie recipe with sea salt sprinkled on top, I was hooked. So when I had a bunch of left over pretzel salt from making soft pretzels, I knew exactly what I would do with it.
These cookies were awesome. I loved what the pretzels added to the cookie. They stayed nice and crispy, which was a great contrast to the chewy cookie. And of course you can't go wrong with milk chocolate chips and peanut butter chips.
I absolutely loved the combination of pretzel, milk chocolate, and peanut butter and I would make these again in a second. The only change I might make next time is to the base cookie recipe. I strayed from my normal recipe because I wanted to find a recipe that made less cookies (strange, I know). This recipe was good, but if you have a favorite cookie recipe feel free to use that instead.
Another note about these cookies is that they did not spread very much for me. The first batch barely spread at all, so I smushed down the second batch a little before putting them in the oven.
Recipe: Chocolate & Peanut Butter Chip Pretzel Cookies
Makes 24 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
- Preztel Salt or Sea Salt
- 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. Cover and refrigerate for an hour.
- Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.