Pretzel Cookies w/ Chocolate & PB Chips

25 Oct

I believe that every road trip requires a little snacky snack (otherwise Miss Hangry Pants will come out to visit- and you do not want to see her).  So, when I knew I would be traveling last weekend, I decided to check Pinterest for some of the yummy-looking snacks I had previously pinned.

When Sugar Cooking’s recipe for pretzel cookies with chocolate and peanut butter chips caught my eye, I knew I had to make them (and thank goodness I did). Hunger hit about two hours into the car ride, and these babies saved Jordan from crabby Emily :).

Recipe: Chocolate & Peanut Butter Chip Pretzel Cookies
Makes 24 cookies

Ingredients:
  • 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

Directions:

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. **I almost skipped this step, but do it, it helps the dough stick together!**

Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. **I used coarse Kosher 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.

I baked my cookies for about 12 minutes because they didn’t look like they were cooked all the way through, but I would recommended pulling them out at 10 minutes and then letting them sit on the warm tray for a few more. Mine were a little harder than I would’ve liked them, but still delicious to the last bite.

Five days later, this is all that’s left…

Sweet and salty goodness.

Although these are perfect for a trip, you don’t need an excuse to make them. So do make them. You can thank me later ;).

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5 Responses to “Pretzel Cookies w/ Chocolate & PB Chips”

  1. Jess@atasteofconfidence October 25, 2011 at 7:28 pm #

    Looks delicious! I love PB chips. so good.

  2. lactosefreelizzie October 25, 2011 at 8:47 pm #

    yum!!!!!!!!!!

  3. Mallory @ It's Only Life After All October 25, 2011 at 10:26 pm #

    first of all, amen for a REAL recipe. i’m sick of seeing uber healthy recipes that call for no butter or oil and only applesauce and flax eggs (whatever those are). not to hate on the healthy recipes, i just can’t wrap my taste buds around them. with that rant done, i cant wait to try these sans the peanut butter (deathly allergic). thanks emily!

    • Emily @ Perfection Isn't Happy October 26, 2011 at 7:51 am #

      Haha, you’re welcome! If I’m going to take the time to make something, I’m going to use the real stuff! Maybe you could try white choc. chips or some other kind of mix-in as a substitute?

  4. Sarah October 26, 2011 at 2:04 pm #

    Those look amazing!

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