Chocolate Peanut Butter Cookies Pretzel Cookies

I was sooo close to naming these "Fat Husband" cookies as a play on the Ben and Jerry's Chubby Hubby flavor. The peanut butter is there. The chocolate is there. The pretzels are there. They have the same delicious sweet/salty/malty goodness. But after seeing my husband go back for his fourth cookie in a row, however . . .  I decided against it. I can't imagine enjoying any dessert I was addicted to called "Fat Wife _______ "

And oh, are these cookies are addictive. Addictive in a way that only peanut butter and chocolate can be. Addictive in their mix of crunchiness and chewiness. Addictive in the way the sweet chocolate balances the salty peanut butter pretzels. Addictive in the oh-my-goodness-did-I-just-eat-five-cookies kind of way.

Make them. 

Love them. 

Just try to keep from eating them all in a single sitting. 

Chocolate Peanut Butter Pretzel Cookies

By Heat Oven To 350 Published 08/05/2013

Ingredients

• 3 cups mini salted pretzels
• 1 3/4 cups flour
• 2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons malt powder
• 1/2 cup unsalted butter, at room temp
• 2 cups light brown sugar
• 1 cup creamy peanut butter
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups semi sweet chocolate chips
• kosher salt (for sprinkling)

Instructions

1. Heat oven to 300 degrees.
2. Using your hands, break pretzels into small pieces. Place in a large bowl.
3. Add flour, baking soda, salt and malt powder to the bowl containing pretzel pieces. Stir to combine.
4. In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar until fluffy. Add peanut butter and beat until smooth. Scrape down the bowl and add the eggs, one at a time, while mixer is running at medium speed. Scrape down bowl and beat until smooth.
5. Turn mixer to low speed and beat in flour mixture. You may need to mix in the last bit of flour by hand because the dough will be stiff. Stir in chocolate chips.
6. Cover the mixer bowl with plastic wrap and refrigerate 20 minutes or until dough is firm.
7. Drop tablespoon sized dough balls onto a baking sheet and flatten slightly into disks with your palm. Sprinkle tops with kosher salt and bake 14-16 minutes, or until tops are just beginning to brown.
8. Let cookies cool in pan 5 minutes, them remove to a wire rack and cool completely.

Yield: 24 cookies
Prep Time: 15 min
Cook time: 30 min

Recipe Source: adapted from www.boston.com

Posted in: Dessert