Introduction: Dressed to Im-pretzel Cookie (with Pretzels, Peanut Butter and Chocolate)
Peanuts and pretzels are the nuts and bolts of a party. Throw in some chunks o' chocolate and whip them into a cookie. KABLAM, the ultimate party treat with a little salt, a splatter of sweet and a dose of gooeyness. The construction is a rather straight forward cookie process so even the budding bakers can dabble.
· 2 1/4 cups all purpose flour
· 1 teaspoon baking soda
· 1/8 teaspoon salt
· 3/4 cup of unsalted butter, at room temperature
· 1/2 cup peanut butter
· 1 cup of packed dark brown sugar
· 1/2 cup of granulated sugar
· 1 teaspoon vanilla
· 1 egg plus 1 egg yolk
· 1/2 cup rolled oats
· 1 cup of semi-sweet chocolate chunks (about 6 ounces)
· 3/4 cup crushed pretzels
· 2 tablespoon course sea salt (for sprinkling)
Preheat the oven to 350ºF (175ºC).
Sift together the 2 1/4 cups flour, teaspoon of baking soda and 1/8 teaspoon salt.
Cream the 3/4 cup unsalted butter, 1/2 cup peanut butter, 1 cup dark brown sugar and 1/2 cup granulated sugar. Beat for 2-3 minutes until soft peaks form.
Add the teaspoon of vanilla and the egg and yolk. Beat until combined, about 30 seconds.
Stir in half the flour mixture, followed by the remainder when the first half is mostly combined.
Fold in the 1/2 cup of rolled oats, cup of chocolate chunks and 3/4 cup pretzels. Be careful not to crush the pretzels too small.
Grease a cookie sheet. Roll dough into 1 3/4 inch round balls and place on cookie sheet. Flatten the balls slightly with a fork or the palm of your hand so they are 2 inches wide. Place on cookie sheet at least 2 inches apart.
Bake in the oven for 10-13 minutes or until lightly browned on the bottom. Remove from oven. Sprinkle with a touch of sea salt. Allow to cool slightly. Transfer to wire rack to cool completely before enjoying with a tall glass of milk.
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