If you take me to a sporting event of any kind, I can pretend I am interested in the game for a solid 2 minutes. Then I am distracted by the lights, the cheerleaders, the Kiss Cam (LOVE the Kiss Cam) and pretty much everything and anything other than the game I am supposed to be watching. And as far as stadium snacks go, all I want is one of the giant soft pretzels (no salt) with about a cup of tangy yellow mustard. Then, I’m happy as a clam and will not even try to distract you as you are cheering your heart out for your team.
My love for pretzels extends beyond stadiums and when I want a salty snack (which is rare, I am a sweet tooth after all) I usually grab a handful of pretzels. So when I came across this cookie recipe, I was drawn right in. I know what you are thinking. Can’t this girl leave well enough alone? Chocolate chip cookies are iconic. Peanut butter cookies are so delicious. But peanut butter, pretzel AND chocolate chip cookies??? Think about it though. You love pretzels dipped in chocolate, right? And personally, when I need a quick snack, nothing settles both my sweet and salty cravings as well as scooping some peanut butter with a pretzel. And I mean peanut butter and chocolate together is an obvious no-brainer. Hello, peanut butter cups? So, before you are so quick to judge me, try these for yourself! They are sweet, salty, chewy, crunchy perfection.
Peanut butter, Pretzel and Chocolate Chip Cookies
Keywords: bake dessert chocolate peanut butter cookie
- 1 1/2 cup flour
- 1/2 tsp baking soda
- 1 1/2 sticks (12 Tbsp) unsalted butter, at room temperature
- 1 1/4 cups sugar
- 1 cup creamy peanut butter
- 2 eggs, at room temperature
- 3 cups pretzels, chopped
- 1 cup milk chocolate chips
Preheat oven to 350°.
In a large bowl, combine butter, sugar and peanut butter and beat with an electric mixer until light and fluffy. Add eggs and mix until combined. Add flour and baking soda and mix until combined. Mix in 1/2 cup of crushed pretzels and chocolate chips.
Place remaining crushed pretzels in a small bowl. Using a medium-sized ice cream scoop, drop balls of dough into crushed pretzels and roll lightly to coat. Then place onto cookie sheet.
Bake 12 minutes. Cool on racks.
Recipe inspired by Everyday with Rachael Ray