Peanut Butter Pretzel Cookies

Ok, so I've talked about the little peanut butter pretzel nuggets I can't get enough of. So of course a cookie was in order. These chunky cookies offer two types of peanut butter flavor--actual peanut butter cookie dough and Reese's Pieces strewn throughout for crispy, crunchy fun. And the salty pretzels offer more crunch and flavor. These were a hit with the peanut butter feign in my house (that'd be Dave) and I loved everything about them too. Didn't even miss chocolate! All kinds of peanut butter goodness from a cookie with a tender inside and tons of crunch. Yum!

This recipe from Dorothy at Crazy for Crust originally included toffee bits. I'm not the biggest toffee fan, so I wanted another opinion. When I asked Dave if he wanted to toffee included, he nixed the idea. Faced with missing a cup of mix-ins from the recipe, I decided to split the difference between the pretzels and the Reese's Pieces--because pretzels. And Reese's Pieces. Totally a good call. Feel free to sub in a cup of toffee bits if that's more your speed, but we definitely love just the peanut butter and pretzel action going on here.

Peanut Butter Pretzel Cookies

Ingredients

3/4 cup peanut butter
1/2 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
1 egg
1 Tablespoon milk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups flour
1 1/2 cups pretzel sticks or twists, slightly crushed
1 1/2 cups Reese's Pieces

In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand held mixer, beat butter and peanut butter until creamy. Add brown sugar and sugar and beat on medium high speed until light and fluffy, about 3-5 minutes, scraping sides of bowl as needed. Reduce speed, add egg and beat to combine. Then add milk, vanilla baking soda and salt and continue beating. Reduce speed and gradually add flour, stirring to combine.

Add broken pretzels and Reese's Pieces and stir to distribute throughout. Chill dough for 30 minutes before baking.

Remove chilled dough from refrigerator. Using a medium cookie scoop, drop dough onto parchment or Silpat lined baking sheets.

Bake at 350 degrees F for 8-10 minutes, until just set and edges are gently golden, taking care not to overbake.  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Cool cookies on pan for 3-5 minutes before transferring to wire racks to cool completely.

Makes 4 dozen cookies

Happy Baking,
The Cookie Princess

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