Peanut Butter Pretzel Chocolate Chip Cookies
Prep Time: 40 minutes | Cook Time: 10 minutes | Total Time: 50 minutes
Ingredients:
1/4 cup unsalted butter, room temperature
1/4 cup (48g) light brown sugar
2 tbsp (24g) granulated sugar
1/4 cup (64g) smooth peanut butter
1 large egg yolk, room temperature
1 and 1/2 tsp vanilla extract
3/4 cup (90g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3 tbsp peanut butter chips
3 tbsp milk chocolate chips
14g pretzel twists, broken into pieces
Instructions (yields 15 cookies):
In the bowl of a stand mixer, beat the butter and sugars together until creamy. Beat in the peanut butter.
Add the egg yolk and vanilla extract. Beat again until light and fluffy.
In a separate bowl, combine the flour, baking soda, and salt. Slowly pour in the dry ingredients with the stand mixer at its lowest speed. Mix until no streaks of flour remain.
Fold in the peanut butter chips, milk chocolate chips, and pretzels. Chill in the fridge for at least 30 minutes.
When the cookies are ready to be baked, preheat the oven to 350°F and line a baking sheet with parchment paper.
Using a cookie scoop, scoop dough onto the prepared baking sheet. Bake the cookies for about 10 minutes or until the edges are just golden brown.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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