how2heroes » Peanut Butter Pretzel Cookies

Dessert & Baked Goods » Peanut Butter Pretzel Cookies

MIni-pretzels, creamy peanut butter and a pre-baking sprinkle of coarse-grained salt create a highly addictive cookie. Cow & Crumb Baking Company's Chief Baking Officer Hilary Koloski shares her recipe for these textured treats. Hilary says they're "crunchy, salty and peanut-buttery." And irresistible!

Print Recipe

Makes 24 cookies

Ingredients

3 cups mini salted pretzels, hand-broken
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 stick unsalted butter, cold & cut into pieces
2 cups light brown sugar, firmly packed
1 cup creamy peanut butter
2 eggs
1 tsp vanilla
kosher salt for sprinkling

Special Equipment

stand or electric hand mixer
baking sheet
cookie or ice cream scoop #20
Silpat or parchment paper
nonstick cooking spray (if not using Silpat or parchment paper)

How-to

Preheat oven to 300º
Break pretzels by hand into small pieces (about 6 pieces per pretzel). Be careful not to crush the pretzels, leaving as much hard outside layer intact as possible
In a bowl, combine flour, baking soda, salt and pretzel pieces. Set aside
With a stand or electric hand mixer, cream butter, sugar together, and peanut butter on medium speed until smooth and no butter pieces are visible, about 2 minutes. Turn off mixer and scrape down sides of bowl
With mixer on medium speed, add eggs, one at time, and vanilla extract. Mix until combined. Scrape down bowl, and turn mixer up to medium-high speed. Mix 2 more minutes, until light and fluffy
Add dry ingredients to mixing bowl all at once. Mix on low speed briefly, to incorporate most of flour. Finish mixing by hand. The dough will be sticky
Refrigerate dough for 20 minutes until firm and form-able. Using a small ice cream scoop (#20-size yellow scoop) or heaping tablespoon, form cookies into balls, then flatten slightly into discs with the palm of your hand (about 1½" diameter and ½" thick)
Space 6-8 cookies evenly on a parchment or Silpat-lined baking sheet. You can also spray a baking sheet with nonstick cooking spray
Sprinkle tops generously with kosher salt
Bake cookies for 14-16 minutes, rotating the sheet halfway through baking to assure even cooking, until golden in color. Cookies may look slightly under-baked when removed. This is OK, as they will continue cooking slightly on the baking sheet

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Comments (3)

Posted Sunday, August 15, 2010, at 9:24 pm by Lindah:

I made these today but added chocolate - because I add chocolate to pretty much everything I bake. ;) Delish - thank you Hilary!
Posted Wednesday, June 30, 2010, at 4:26 pm by Jessie Zubatkin:

so easy! and so yummy!
Posted Tuesday, June 29, 2010, at 9:20 pm by Sue:

I think these are my new favorite cookie!!

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Peanut Butter Pretzel Cookies