Another great recipe from Tasty Kitchen – these were an instant hit with the whole family! The peanut butter is subtle. The pretzels provide the perfect amount of crunch and a nice salty foil for all the sweet. (Nothing ruins a cookie for me like a lack of good salty balance.) I'm sure we will make these again and again.
½ c. butter or margarine (softened)
½ c. shortening
¼ c. creamy peanut butter
¾ c. packed brown sugar
¾ c. sugar
2 eggs
1 t. vanilla
2 ¼. flour
1 t. baking soda
1 t. salt
¾ c. coarsely crushed pretzels
1 ½ c. semi-sweet chocolate chips
Cream together butter/margarine, shortening, peanut butter and both sugars. When light and fluffy and thoroughly combined, mix in one egg at a time. Then mix in vanilla. In a separate bowl, whisk together flour, baking soda and salt. Stir into creamed ingredients in 2 or 3 additions, just until thoroughly combined. Stir in pretzels and chocolate chips.
Bake at 350 degrees for 8-10 minutes, until just browning on the edges and not quite set in the center. Let cool on the baking sheet 2 minutes before removing to a wire rack to cool completely. Makes 3-4 dozen cookies.
4 comments:
I am excited to try this one. REally excited. Thank you.
I doubled these tonight, and it was a tight fit in my Kitchenaid, but doable. So good. I was a bit generous with the pretzels.
What a combination! I love sweet/salty in anything, let alone the classic cookie
Just put them in the oven - they're going to be the cookies we leave for Santa this year.
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