Peanut Pretzel Chocolate Chip Recipes

PEANUT BUTTER PRETZEL CHOCOLATE CHIP COOKIES

Steps:

• Combine the flour, oats, baking soda, and salt in a bowl. Set aside.
• In a stand mixer, beat butter and sugar until smooth (about a minute). Add the peanut butter, egg, and vanilla and mix until combined. Slowly add the flour mixture until just combined.
• Add the chocolate chips and pretzels and mix until just combined. Refrigerate until dough is firm, about an hour.
• Preheat oven to 350 degrees and line baking sheet with parchment paper. Scoop 2 tablespoons of dough for each ball and roll dough in a ball. Press extra chocolate chips on top if desired.
• Bake on the middle rack for 8-12 minutes or until cookies crack on top and are barely golden brown. Let cookies cool on the baking sheet for 5 minutes and sprinkle with salt while cooling. They will continue to cook as they cool.

CHOCOLATE & PEANUT BUTTER CHIP PRETZEL COOKIES

Steps:

• 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 (you should have about 1/2 cup of coarsely crushed pretzels) . Cover and refrigerate for an hour.
• Preheat the oven to 350°F Line baking sheets with parchment paper.
• Scoop out well rounded tablespoonfuls of the dough and sprinkle with sea salt.
• Leave about 2 inches between each ball. Press down slightly. Bake for 10 minutes. Do not overbake. Allow the cookies to cool on the baking sheet for a few minutes before removing.

CHOCOLATE AND PEANUT PRETZEL NUGGETS

Steps:

• Combine the pretzel nuggets and chocolate syrup in a bowl and toss until the pretzels are fully coated. Stir in the chopped peanuts to coat. Transfer to a serving bowl.

PEANUT PRETZEL CHOCOLATE CHIP

Steps:

• Make the Go-To Chocolate Chip Cookies, folding in 3/4 cup each broken pretzel sticks and chopped roasted peanuts with the chocolate chips. Bake as directed.

PEANUT BUTTER PRETZEL BARS

Steps:

• Line a 13x9-in. baking pan with foil, letting ends extend up sides. Set aside 1-1/2 cups pretzels for topping. Pulse remaining pretzels in a food processor until fine crumbs form. In a large bowl, mix butter, peanut butter, confectioners' sugar and pretzel crumbs., Press into prepared pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Break reserved pretzels and sprinkle over top; press down gently. Refrigerate, covered, until set, about 1 hour. Lifting with foil, remove from pan. Cut into 48 bars.

WHITE CHIP PEANUT-PRETZEL CLUSTERS

Steps:

• In a large heavy saucepan, melt baking chips and peanut butter over medium-low heat; stir until smooth. Remove from heat. Stir in remaining ingredients., Drop by tablespoonfuls onto waxed paper; let stand until set. Store in an airtight container.

CHOCOLATY PRETZEL-AND-PEANUT COOKIE BARS

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 1-inch overhang on long sides. Butter parchment.
• Place 4 1/2 cups pretzels in a food processor and pulse until texture resembles coarse cornmeal. Transfer to a bowl and stir in sugar and butter until well combined. Transfer to pan, spreading evenly, and pack down flat with the bottom of a measuring cup. Drizzle condensed milk evenly over crust. Sprinkle evenly with peanuts, chocolate, and remaining 1 cup pretzels, gently pressing them into milk.
• Bake until chocolate melts and condensed milk bubbles and becomes golden, 20 to 22 minutes. Cool completely in pan on a wire rack, then refrigerate until chocolate is set, about 30 minutes. Run a paring knife between bars and short sides of pan. Using parchment overhangs, transfer to a cutting board. Cut into 20 squares.