Is it just me or are my recipe titles getting longer and longer?
I seriously apologize, I just didn’t know what else to call them. Let’s break it down shall we?
Pretzels, covered in oozing, melted chocolate chips, all tucked inside a peanut butter cookie.
Ummm. Yeah. That’s right.
You don’t know whether to love me or hate me do you?
It’s cool. The Hubs can’t decide either.
I kid. I kid.
I think that these would be so fun to have to munch on during a football game.
Now I will admit that they do take a few minutes to put together, but there is nothing at all hard about them. And while I haven’t tried it, I can’t see any reason that it would be a problem to have them all ready to go into the oven long before you bake them. So if you wanted to make them on a Friday night and just pop them in the oven at halftime on Saturday, I think it would be awesome.
We start off with just a basic peanut butter cookie.
To begin, cream together peanut butter, butter, and sugar.
Now this step is totally optional, but if you want, you can take a quality control moment with a pretzel here.
Oh OK….The Dude wants some too now…
I know I’m partial, but seriously, could The Dude be more gorgeous?
Ummm, now would somebody please go throw some raw eggs over in the peanut butter mixture so The Dude and I will quit eating this stuff!
Mix in the rest of the ingredients and you are good to go.
Once your dough has come together, scoop out 2 teaspoons at a time and roll them into little balls. Then flatten them out. You are going to need two discs for every cookie, and you want to make one of the discs slightly larger than the other (the larger one is going to be your top and needs to lay across all of the delicious filling).
While I was doing this, I had The Little Dude break up some pretzel sticks into a bowl.
Completely cover half of your discs with a little mound of pretzel bits (the cookies are going to puff up all around it so you will probably put on a little more than you would think you need).
Then dollop 1/4 teaspoon of peanut butter on top of the pretzels. This just gives the cookie even more peanut butter oomph, and gives the chocolate chips something to stick to.
Now sprinkle on about 1/4 teaspoon of chocolate chips. These are going to melt all down onto the pretzels giving you the “chocolate covered” part.
And now sprinkle on a little bit of kosher salt over the top. This is, of course, the part that I forgot to photograph, and probably the one that would be the most helpful for you to see. Obviously, you don’t want to go overboard with the salt here, but it just brings out the flavor of the pretzels. You’ll see.
Once you have all of your stuffings stacked up, carefully pick up the wider cookie circle, place it over the top, and press down the edges to seal.
They are finally ready to go into the oven!!!
When they come out, give them a few minutes to cool so that they don’t scald your tongue, but definitely eat them warm. This is a must.
(Yes, I was totally
too busy eating these cookies lazy and waited to take the pictures until well after they had cooled, but eat them warm!)
The cookies are dense and not overly sweet. The chocolate and peanut butter are soft and gooey. And the pretzels are an unexpected salty crunch.
It’s pretty much awesomeness.
Chocolate Covered Pretzel Stuffed Peanut Butter Cookies
1/4 cup softened butter
1/2 cup creamy peanut butter
2/3 cup brown sugar
1/2 tablespoon vanilla
1 1/2 tablespoons milk
1 1/4 cup all purpose flour
1/2 teaspoon baking soda
broken pretzel pieces
Preheat oven to 375.
In a mixer, beat together butter, peanut butter, and brown sugar until fluffy.
In a separate bowl, combine flour and baking soda.
Stir in vanilla, milk, and egg to the peanut butter mixture.
Fold in the dry ingredients.
Measure out two teaspoons of dough. Roll it into a ball and flatten. Prepare two discs for each cookie in this manner, flattening out half of them to a slightly larger piece than the others.
Top the smaller discs with pretzels, peanut butter, chocolate chips, and kosher salt. Gently cover the mound with the larger cookie dough disc, and press the edges to seal.
Bake for 18 minutes.