Chocolate Peanut Butter Pretzel Cookies
 
 
Serves: approximately 36 cookies
Ingredients
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1¼ cups packed light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • ¼ cup strong brewed coffee
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups peanut butter chips
  • 2-3 cups crushed pretzels (amount will depend on how thoroughly you coat your cookies)
Instructions
  1. Preheat the oven to 350 degrees. Line a baking sheet with a silpat liner or parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugar. Mix in the eggs, vanilla, and coffee.
  3. In another bowl, stir together the flour, cocoa powder, baking soda, and salt.
  4. Mix the dry ingredients into the wet until well-combined. Stir in the peanut butter chips.
  5. Put your crushed pretzels into a small bowl. Use a cookie scoop (or your hands) to form small balls with the cookie dough, then roll the dough into the pretzels until they are thoroughly coated. (I found it was a little easier/less sticky after chilling the dough in the fridge for about 15 minutes, but it's not necessary.)
  6. Bake for 12 minutes. Move to a wire rack to cool.
Notes
These are best eaten within 24 hours to retain the crunchiness of the pretzels.
Recipe by the ringers at https://www.theringers.co/2015/09/chocolate-peanut-butter-pretzel-cookies/