Hey there! Happy Saturday and Happy Halloween! What are your plans for the holiday?
I’m staying in and working. I decided that my bathroom needed a little “weekend” makeover so I’m knee-deep in painting. Plus, I have a few other projects to wrap up and some travel plans on the horizon; so it’s going to be a busy weekend. (I’ll be talking about my bathroom project next week on the blog.)
However, I’m not too busy for cookies! I have two more Fall Cookie Week (FCW) recipes to share with you this weekend to wrap up the series.
Peanut butter cookies have long been a favorite of mine. Add a little chocolate to them, and I’m in heaven. As you know, the combination of peanut butter and chocolate is irresistible to me, so this pairing had to find its way into FCW.
Here, I took a basic peanut butter cookie recipe and added chocolate covered pretzels to create these Chocolate Covered Pretzel Peanut Butter Cookies.
Not only does the chocolate complement the peanut butter, but the pretzel adds a touch of saltiness and great crunch.
And doesn’t the garnish of a chocolate covered pretzel on top just look perfect?
This is a fun twist on a classic that I know you’re going to love. Let’s whip some up.
Makes about 3 dozen cookies
2 1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup creamy peanut butter
3/4 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla
1 cup chocolate covered pretzels, chopped
36 whole chocolate covered pretzels
Preheat your oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream together the butter, peanut butter, sugar, and brown sugar. Mix until smooth (about 3-5 minutes). Add the egg and vanilla. Mix until combined.
With the mixer on low speed, gradually add the flour mixture until just combined. Mix in the chopped chocolate covered pretzels.
Scoop the dough into 1-inch balls and place on a parchment-lined baking sheet. Lightly flatten each ball to create a disc shape. Bake for 10-11 minutes.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5-8 minutes before removing to a baking rack to finish cooling. Once completely cool, remove them from the rack and top each cookie with a chocolate covered pretzel. Store the cookies in an air-tight container.
Pretty delicious, right? These cookies are soft on the inside with a slight crunchiness on the outside. Just how a peanut butter cookie should be.
You can find the full Fall Cookie Week 2015 series here in case you missed a recipe.
Happy Fright Night!