Diary of a Foodie

Wednesday, May 28, 2014

Peanut Butter Pretzel Chocolate Chip Cookies

One of my favorite ice creams is Ben and Jerry's Chubby Hubby. Vanilla malt ice cream, ribbons of fudge and peanut butter and chocolate covered pretzels. Yup, pretzels. It is so creamy, salty, sweet, and crunchy. But, it has 92 grams of fat...per pint. Yes, you did read that right.

So for that reason alone, I eat it maybe once or twice a year. But, I LOVE those flavors. I threw together a couple of my recipes and this came out. Salty, sweet, crunchy.

Peanut Butter Pretzel Chocolate Chip Cookies

2 sticks butter, softened
3/4 c white sugar
1 c light brown sugar, packed
1 c creamy peanut butter
2 eggs
1 tsp vanilla
1/2 tsp salt
1 tsp baking soda
3 c flour
1 cup pretzel sticks, broken into smaller pieces
2 cup semi-sweet chocolate chips or chunks

 Preheat oven to 350 degrees F. In stand mixer with beater attachment, cream together softened butter, sugars and peanut butter for 5-7 minutes, until light and fluffy. Add eggs and vanilla and beat on low speed for 1 minute. Add salt and baking soda and beat for another minute. Add flour, one cup at a time, mixing slowly until all flour is added and incorporated. Turn off mixer and add pretzel sticks and chocolate chips. Stir with a spoon until they are mixed in well. Place 1 TBSP of cookie dough on ungreased cookie sheet, 12 per sheet. Bake at 350 degrees for 8-10 minutes, or until edges are slightly brown. Remove and let cool slightly before removing from pan.

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