Peanut Butter Pretzel Cookies

The Pie, like many boys out there, has a strong addiction to peanut butter.  He’s not a huge fan of peanut butter cookies, feeling that they’re often too dry, but this recipe was odd enough that he thought we should give it a shot.

For this, in addition to peanut butter, we’re also going to use peanut butter chips.  The Hershey’s Kitchen recipes are great because they tell you to just go ahead and use a whole package of those chips.  We’re also going to use this whole 320g back of pretzels.  The recipe calls for 4-5 cups broken pretzels and so I thought 5 cups was too much and would use the whole bag but I ended up regretting my decision and I should have done the whole lot.

Anyway, break up your pretzels until you have about 5 cups broken pretzel pieces.

Now, preheat your oven to 350°F and line a couple baking sheets with parchment paper.

In the bowl of an electric mixer, beat together 1 cup softened butter with 1 1/2 cups granulated sugar and keep going until it’s all lovely and fluffy.

Then add in 2/3 cup peanut butter (I used smooth but I bet this would be good with crunchy) and beat that up as well.

Next toss in 2 eggs and 1 teaspoon vanilla extract and mix until combined.

In another bowl, whisk together 2 1/2 cups flour and 1 teaspoon baking soda and then add that gradually to the rest of your dough in the mixer.

Finally, stir in 1 2/3 cups peanut butter chips (this is a whole 300g/10oz package, by the by).

Now grab some of your lovely dough and roll it into a small ball about 1 1/2″ wide.  Mine in this shot is a little on the big side.

Roll the ball of dough in your pretzel pieces and gently press the pretzels into the dough.  Flatten the ball slightly onto your baking sheet.

I made these ones too big and they took forever to cook (and I could only do eight per sheet) so I made the rest of them significantly smaller.

Bake for 12-15 minutes, or until the cookies are light brown around the edges.  They don’t expand or flatten much.  Let them cool on the cookie sheet before removing them to a rack to cool completely.

Salty and sweet.  A hit as always.

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