Every year, my sister, Jenny, has a cookie party leading up to the holidays. All the girls in the family get together to share some tasty treats and holiday drinks. It's one of the things I look forward to most as I finish up the fall semester, as it kicks off all the family gatherings; it's a great time to catch up with everyone before the holiday madness truly begins. This year, I decided to throw a bunch of things into my cookies - peanut butter, pretzels, and chocolate chips - to satisfy all of my cravings.
These cookies have a nice combination of sweet and salty. I wanted a chocolate chip style cookie with a subtle peanut butter flavor, rather than a full out peanut butter cookie, and these cookies hit it right on the mark. The pretzels were thrown in for added crunch and saltiness. Yum.
I recommend eating these cookies within a few days of making them. While they're still good a week after, the pretzels begin to have a lot less crunch. Because of the pretzels, they aren't a cookie I would recommend freezing in advance, either, unfortunately. Luckily, though, they're super easy to throw together - you can have them done in an hour (at most). The flavors are definitely worth it!
What kind of cookies did you make this year?
Peanut Butter Pretzel Chocolate Chip Cookies
makes about 4 dozen cookies
3/4 cup white whole wheat flour
3/4 cup all-purpose flour
1/2 cup granulated sugar
3/4 cup coconut sugar (or brown sugar)
1 cup natural peanut butter
3/4 cup (1 1/2 sticks) butter
3/4 t baking powder
1/2 t baking soda
1/4 t salt
1 t vanilla extract
1 cup dark chocolate chips
1 1/2 cups pretzels, chopped
In a medium bowl, combine the flours, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer, cream together the butter, peanut butter, and sugars, until light and fluffy. Stir in the eggs and vanilla. Slowly add the flour mixture, mixing until just incorporated. Fold in the chocolate chips and pretzels.
Scoop by the tablespoon onto a parchment (or silicone/silpat) lined baking sheet. Bake at 350ºF for 8-10 minutes, until golden around the edges. Move to a wire rack to cool. Store in an airtight container.