Chocolate Peanut Butter Pretzel Cookies
This recipe started out with plain peanut butter cookies but I wanted to make it a bit more interesting so I took inspiration from a “Take 5” bar and added chocolate chips, crushed up pretzels, caramel and a bit of sea salt sprinkled on top.
Servings 24 cookies
Calories 202kcal
Ingredients
- ½ cup (8 tablespoons) unsalted butter, at room temperature
- ¾ cup smooth peanut butter
- 1 packed cup dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon table salt
- 1½ cups semi-sweet chocolate chips
- 1 cup gently crushed mini pretzels
- ½ cup caramel sauce
- Coarse sea salt, as needed
Instructions
- Preheat oven to 350ºF (180ºC).
- In the bowl of a stand mixer beat the butter, peanut butter, and brown sugar until creamy. Add the egg and vanilla, beating well. In another large bowl, sift together the flour, baking soda, baking powder and salt.
- Slowly add the flour mixture until it has all been incorporated. Stir in the chocolate chips, pretzels and caramel until combined.
- Cover cookie dough and chill for at least 1 hour.
- Drop cookie dough by rounded tablespoon onto a greased baking sheet and bake until just lightly browned, about 10 minutes. Remove from the oven and move the cookies to a cooling rack.
- Sprinkle with sea salt. Store in an airtight container for up to a week.
Notes
If your cookies spread a bit take a large circle cookie cutter and swirl it around the cookies when they are just out of the oven to make perfect circles before they cool.
Nutrition
Calories: 202kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 78mg | Potassium: 153mg | Fiber: 2g | Sugar: 6g | Vitamin A: 135IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg
