So, anyways, it also just so happens that days before the event I actually tried out one of Jessica’s recipes, rather than just drool over the delicious food picture on her site.
While surfing her site, I’d come across her peanut butter pretzel chocolate chip cookie bites, from about a year ago. It actually was exactly what I had been looking for.
I’d been in the mood to make some peanut butter cookies, but they are always kind of dry and boring. I wanted something different. I also was needed to get rid of a half eaten bag of pretzel sticks.
Thus, this recipe seemed like a good fit. However, by the time I assembled all the ingredients I realized I didn’t have any chocolate chips. I did however, have two Hersey Symphony candy bars.
I began by following the recipe as directed. Interestingly enough the recipe called for the peanut butter to be melted. I’ve never heard that before in a peanut butter cookie, though I’ve only made a few in my life time. Despite never hearing about melting the peanut butter before, I thought this was a great idea. It would help the peanut butter blend better into the batter.
After mixing the butter, eggs, sugar and peanut butter, came the adding of the dry ingredients. Which I have learned that shifting your dry ingredients into a liquid mixture is the best method for getting a smooth mixture.
I omitted adding any salt to the cookies because I figured the crushed pretzels would have enough salt of their own to add to the cookie mixture. After folding in the crushed pretzels it was time for the chocolate.
The original recipe called for 1 cup of chocolate chips and stated that the dough would be crumbly so you’d have to work it into a cookie form. I figured that one chocolate bar was 6 oz. which is almost one cup when melted. I thought by melting the chocolate into the cookie dough it would stick better and be even a bit more chocolatey than just having the chocolate chips mixed in.
Once the cookie dough was well mixed I rolled out about 1″ cookie balls on to a baking pan. I baked according to the original recipe for 8 minutes at 350 degrees.
While the melted chocolate I think helped make the dough a little more sticky, it was still a rather crumbly dough. Once out of the oven the cookies looked great.
The cookies tasted good, I also liked the addition of the crushed pretzel, it gave for a interesting texture. However, I couldn’t really taste much chocolate, it was more of a peanut butter cookie.
Since I was wanting more of a chocolate fix, I decided to melted the remaining chocolate bar and drizzle it over the cookies.
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoons baking soda
- 8 tablespoons of melted butter
- 1/2 cup or melted creamy peanut butter
- 1 cup brown sugar
- 1/2 cup sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups crushed pretzels
- 6 oz Hershey Symphony bar melted
- 3 oz Hershey Symphony bar melted (for drizzle)
- Preheat oven to 350 degrees.
- Begin by mixing the melted butter, peanut butter, and sugars until well blended. Into the mixture add the egg, egg yoke and vanilla extract.
- In a separate bowl mix together the flour and baking soda. Slowly shift into the sugar mixture.
- The dough will be crumbly just work it with your mixer. Then fold in the crushed pretzels.
- Once the pretzels have been well blended mix in the melted chocolate, mix well.
- Roll dough into 1" balls and place on baking dish. You'll need to really work with the dough to get it to stick. I used a fork to press the cookies down once they were on the banking pan.
- Bake for 8-10 minutes or until a warm brown color. Let cool for about 5 minutes.
- After cooling drizzle with melted chocolate. Let chocolate set on cookies for about 10 minutes before eating.
I really liked how these cookies came out. I had made them for my students club meeting that evening. They all agreed that they hit the spot after a long day of classes.
I’m glad I could provide a tasty treat to my students, and I’d like to thank How Sweet It Is for having such a great recipe to inspire me!