Pretzel Cookies With Chocolate Peanut Butter Chips Recipe 375

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.

PRETZEL COOKIES WITH CHOCOLATE & PEANUT BUTTER CHIPS RECIPE - (3.7/5)

Steps:

• 1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside. 2. 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. 3.Add the flour mixture and beat just until just combined. Stir in the chocolate chips, peanut butter chips, and pretzels. Cover and refrigerate for an hour. 4. Preheat the oven to 350°F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Bake for 10 minutes.

PRETZEL CHOCOLATE-PEANUT BUTTER CHIP COOKIES

Steps:

• Combine flour, baking soda, and salt; set aside.
• In a large bowl, combine butter, granulated sugar, brown sugar, and vanilla extract; beat until creamy. Beat in eggs.
• Gradually add flour mixture; mix until combined.
• By hand, stir in chocolate chips, peanut butter chips, and pretzel pieces.
• Drop by rounded teaspoonful onto a cookie sheet. Sprinkle the top of each cookie with sea salt or fleur de sel.
• Bake at 375℉ for 8 to 10 minutes. Let stand on the pan for about a minute or two before removing to a cooling rack.

PEANUT BUTTER PRETZEL COOKIES

Steps:

• Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees.
• In a bowl, whisk together the flour and baking soda.
• Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes.
• Add the eggs, 1 at a time, beating well after each addition and the vanilla.
• With the mixer on low speed, gradually add the flour mixture, beating until just combined.
• Stir in peanuts.
• Place the pretzels in a bowl. Scoop dough by rounded Tbs.full and drop a few balls of dough in the bowl and toss to coat.
• Place the cookies on the prepared pans.
• Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes.
• Let cool slightly before transferring to racks to cool.

PEANUT BUTTER-CHOCOLATE-PRETZEL COOKIES

Steps:

• Heat oven to 375°F.
• In food processor, place pretzels. Cover; process to fine crumbs. Place in bowl; set aside.
• In large bowl, make cookie dough as directed on pouch. Shape 1 tablespoon dough into ball. Flatten into large circle, and place 1 piece of chocolate in center. Wrap edges of dough around chocolate, and shape back into ball with chocolate in center.
• Roll ball in pretzel crumbs until coated. Place on ungreased cookie sheet. Repeat with remaining ingredients, placing balls at least 2 inches apart on cookie sheet.
• Bake 8 to 10 minutes or until set. Cool 2 minutes; remove to cooling rack.

CHOCOLATE, PEANUT & PRETZEL TOFFEE CRISPS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange Saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes. Remove from heat; stir in vanilla. Spread evenly over crackers., Bake until bubbly, 8-10 minutes. Immediately sprinkle with chocolate chips. Allow chips to soften 2 minutes, then spread over top. Sprinkle with peanuts, pretzels and M&M's minis; shake pan to settle toppings into chocolate. Cool., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.