Peanut Butter, Pretzel and Chocolate Cookies
These giant sweet-and-salty cookies are loaded with chocolate chunks, crushed pretzels, peanuts and chocolate caramels.
Ingredients
- 1 ¼ cup (190 g) unbleached all-purpose flour
- 2 tbsp cocoa powder
- ½ tsp baking soda
- 1 cup (210 g) brown sugar
- ¾ cup (170 g) unsalted butter, softened
- ¼ cup (60 ml) peanut butter
- 1 egg
- 1 egg yolk
- ¾ cup (115 g) milk chocolate, coarsely chopped
- ¾ cup (70 g) pretzels, broken into large pieces
- ½ cup (115 g) roasted unsalted peanuts, chopped
- 12 to 14 chocolate caramels (such as Rolo) or 36 to 42 mini chocolates (such as Rolo, Kit Kat or Coffee Crisp)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- In a bowl, combine the flour, cocoa powder and baking soda.
- In another bowl, cream the brown sugar, butter and peanut butter with an electric mixer. Add the egg and egg yolk. Whisk until smooth. Using a wooden spoon or spatula, add the dry ingredients, then the chopped chocolate.
- On a plate, combine the pretzels and peanuts.
- Using a ¼ cup (60 ml) ice cream scoop, form the mixture into balls. Using your hands, press and flatten the cookies into the pretzel mixture. Place 4 to 5 cookies on each baking sheet, evenly spacing them out. Press 1 chocolate (or 3 mini chocolates) into the centre of each cookie.
- Bake one sheet at a time for 12 minutes or until the edges of the cookies are cooked. Let cool completely on the baking sheets.
These giant sweet-and-salty cookies are loaded with chocolate chunks, crushed pretzels, peanuts and chocolate caramels.