The first time I made these at Bryan's parents' house, they were gobbled up overnight with a request for another batch the following day. Making batches in pairs seems to be the trend, because when I made these last week for a Bible study (in my antique oven, of course), they were devoured...only to be requested a few short days later when my family came into town. The great thing is that when you purchase the ingredients, there's enough in each bag to make them more than once.
Chocolate Peanut Butter Chip Pretzel CookiesMakes about 2 dozen
1 1/2 cups flour
1/2 tsp. salt
1/4 tsp. baking powder
1/2 cup butter at room temp.
1/2 cup tightly packed brown sugar
1/3 cup granulated sugar
1 tsp. vanilla extract
1 cup milk chocolate chips
1/2 cup peanut butter chips
1/2 cup smashed pretzel pieces
1. Sift together flour, baking soda, and salt. Set aside.
2. In a large bowl or stand-up mixer, beat the butter and sugars on medium speed until fluffy. Slowly add the egg and vanilla, scraping down the sides of the bowl.
3. Add the sifted flour mixture and beat just until there are no big streaks of flour. You don't want to over-mix the dough. Stir in chocolate and peanut butter chips, as well as pretzel pieces.
4. The original recipe calls to refrigerate the dough at this point for an hour. In the four times I've made these, I've done it twice and just baked it then twice. I've never noticed a difference. Whether your dough is room temp or cold, scoop well rounded tablespoonfuls onto a baking sheet lined with parchment paper. The dough will not spread much while baking, so you may want to smoosh them down a little bit. Sprinkle amount of sea salt on top of each dough ball. Trust me. You don't want to omit that step. Bake in 350 degree oven for 10-12 minutes, or until cookies are slightly golden brown. Allow to cool on a baking sheet for a few minutes before removing them.
Recipe found here.