I know what you’re thinking.
The answer is simple. Because I freaking love pretzels.
If you were to put two bags in front of me: one being a bag of potato chips and the other one being a bag of pretzels, well you can pretty much expect that bag of pretzels to be gone within the hour. Regardless of the size of this bag.
So it only seems natural for me to put them into a cookie. Because really, is there anything that I have NOT yet put in a cookie? (If there is, please recommend it. I am always up for experimenting.)
These cookies didn’t last long at all. Turns out, when you put pretzels in cookie form, they disappear almost as fast as the bag of pretzels in front of me.
I am thinking about putting this on the list of Christmas cookies to bake. Because it’s never too early to start thinking about Christmas. (at least, as far as the baking is concerned.)
These Peanut Butter Pretzel Chocolate Chip Cookies are sweet and salty at the same time. A great quick and easy dessert recipe.
- 1 cup all-purpose flour
- 3/4 cup pretzels, finely crushed
- 1 tsp baking soda
- 1 tsp salt
- 1 1/4 cups brown sugar, packed
- 3/4 cup crunchy peanut butter
- 1/2 cup vegetable shortening
- 3 Tbsp milk
- 1 Tbsp pure vanilla extract
- 1 large egg
- 1/2 cup mini chocolate chips
Preheat the oven to 375˚F. Lightly spray a baking sheet, and set aside.
In a medium bowl, mix together the flour, pretzels, baking soda and salt.
In a separate bowl, cream together the sugar, peanut butter, shortening, milk and vanilla until fully combined. Add in the egg, and beat until fully incorporated.
Slowly mix in the dry ingredients to the wet ingredients until fully combined. Fold in the chocolate chips.
Scoop heaping tablespoons of batter onto the prepared baking sheet, around an 2 inches apart. Flatten them out with a fork to make a criss-ross pattern.
Bake in the preheated oven for about 8-10 minutes, or until the edges are beginning to brown. Remove from the oven, and let cool for around 2 minutes, and transfer to wire racks to cool completely.