Description
Hello, fellow bakers and dessert lovers! 🍪 Are you ready to indulge in a mouth-watering combination of sweet, salty, and nutty goodness? Today, we’re going to dive into the irresistible world of Salty-Sweet Pretzel Peanut Butter Cookies. These cookies offer the perfect blend of crunchy pretzels, creamy peanut butter, and a sweet caramel drizzle. Perfect for any occasion, this recipe brings comfort and joy to the table in every bite.
Ingredients
- 1 cup peanut butter (smooth or crunchy)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini pretzels, crushed (plus extra for topping)
- 1/4 cup caramel sauce (for drizzling)
- 1/4 teaspoon sea salt (for sprinkling)
Optional Substitutions:
- You can swap out regular peanut butter for a natural version, but keep in mind that it might affect the texture.
- For those with dietary restrictions, use dairy-free butter and egg replacers like flax or chia seeds.
Instructions
Step 1: Preheat Your Oven and Prepare the Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and make cleanup easier.
Step 2: Cream the Peanut Butter and Butter
In a large mixing bowl, beat together the peanut butter, unsalted butter, granulated sugar, and brown sugar. Beat the mixture until it becomes creamy and smooth.
Step 3: Add the Eggs
Add the eggs, one at a time, mixing well after each addition. This helps the eggs to blend smoothly into the dough and gives the cookies structure.
Step 4: Mix in the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the peanut butter mixture, stirring continuously until fully combined.
Step 5: Incorporate the Pretzels
Gently fold in the crushed mini pretzels, making sure they’re evenly distributed throughout the dough. Save a few pretzel pieces to sprinkle on top of the cookies before baking.
Step 6: Shape the Dough and Bake
Scoop out the dough using a tablespoon and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Press a few extra crushed pretzels on top for added crunch. Bake for 10-12 minutes or until the edges turn golden brown.
Step 7: Cool and Add the Finishing Touch
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Transfer the cookies to a wire rack to cool completely. Drizzle each cookie with caramel sauce and sprinkle a pinch of sea salt on top.
Notes
- Fresh Ingredients: Always use fresh peanut butter and butter to ensure the cookies come out soft and chewy.
- Pretzel Crunch: Crushing the pretzels too finely can make them blend too much into the dough, so aim for smaller pieces that will provide a satisfying crunch.
- Chill the Dough: For even thicker cookies, refrigerate the dough for about 30 minutes before baking.