This recipe for Salted Peanut Butter Pretzel Chocolate Chip Cookies is loaded with salty pretzels, crunchy peanut butter, and sweet chocolate chips.
Some tips to making these Salted Peanut Butter Pretzel Chocolate Chip Cookies:
Quick oats and old-fashioned oats are not the same. Using old-fashioned oats here will completely change the texture of the cookies. Quick oats are finer and almost act as a flour in the cookie.
The original recipe calls for bittersweet chocolate chips. I use semi-sweet chocolate chips because that’s what I prefer and with all the salty components the sweeter chocolate balances it all out.
If you chill your dough your cookies will be thicker. The thickness of your cookies depend on the temperature of your fat (butter). So if you want a little bit thicker cookie you can chill the cookie dough. The amount of flour also plays into the thickness. Most people measure their flour wrong. You should spoon it into your measuring cup not scoop, which will compact the flour and result in too much flour.
1 1/4 cups (6.25 ounces) all-purpose flour
1 cup (3 ounces) quick oats
1 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter, softened
1 1/4 cups packed light brown sugar
2/3 cup crunchy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup (6 ounces) bittersweet chocolate chips (more for the top)
1 1/2 ounces (2/3 cup) pretzel sticks, coarsely crushed
flaked sea salt
Combine the flour, oats, baking soda, and salt in a bowl. Set aside.
In a stand mixer, beat butter and sugar until smooth (about a minute). Add the peanut butter, egg, and vanilla and mix until combined. Slowly add the flour mixture until just combined.
Add the chocolate chips and pretzels and mix until just combined. Refrigerate until dough is firm, about an hour.
Preheat oven to 350 degrees and line baking sheet with parchment paper. Scoop 2 tablespoons of dough for each ball and roll dough in a ball. Press extra chocolate chips on top if desired.
Bake on the middle rack for 8-12 minutes or until cookies crack on top and are barely golden brown. Let cookies cool on the baking sheet for 5 minutes
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