This time I used a mixture of Truvia and brown sugar. I figured with the chips I was going to add, a little less sugar would do us good.
The amazing contrast in flavor and texture comes from the peanut butter & milk chocolate chips and the pretzel bites. Sweet & salty and chewy & crunchy all in one cookie – it’s the best of both worlds.
Mix up the dough and chips, but hold off on the pretzels until just before baking – that way there is no chance of soggy pretzels. I always refrigerate my dough at least overnight – the cookies taste and bake better this way.
Use a dough scooper or spoon to create uniform cookie sizes. Then, add 5 to 6 pretzel bites and roll in hands, avoiding too much handling so as not to warm the dough too much.
Bake at 350 degrees for 10 to 11 minutes, allow to cool on pan for 1 minute before removing.
Enjoy with a glass of (almond) milk. Repeat. Make these and you will be someone’s best friend, mom, dad, spouse, partner, colleague, boss, or something. I promise.
What is your favorite kind of cookie?
Chocolate & Peanut Butter Chip Cookies w/ Pretzel – ½ batch recipe proportions (about 2 dozen), from Nestle Toll House
In a small bowl, combine 1-⅛ cups all-purpose flour and ½ teaspoon baking soda.
Use a dough scooper or spoon to create uniform cookie sizes. Then, add 5 to 6 pretzel bites and roll in hands, avoiding too much handling so as not to warm the dough too much. Bake 10 – 11 minutes. Allow cookies to cool on pan 1 minute before removing. Serve warm.
Bluebird Hill Art 