Chocolate Pretzel Cookies with Peanut Butter Chips

Chocolate Pretzel Cookies with Peanut Butter Chips. Phew! What a mouthful. But I promise these cookies are worth the extra long title, especially if you’re like me and love that salty sweet flavor combo.

I got the idea for these cookies thinking about my go-to quick and easy pretzel cookies, but then combined that idea with a former #choctoberfest recipe, chocolate walnut cookies. Chocolate, pretzels and peanut butter chips…what more could you ask for!

I’ve been very into salty treats lately (blame Samin from Salt, Fat, Acid, Heat. Have you seen how much salt she adds to everything?!) so I added sea salt to the tops of some of these. Personally I loved the extra saltiness, but even without the additional salt, the pretzel/chocolate mix is perfect.

I really love the yearly #Choctoberfest event because it forces me to get creative with chocolate and requires me to post those recipes in a timely manner. I mean, when else do you ever get two new recipes in a week?? If you haven’t already, don’t forget to enter the giveaway to win a Kitchenaid Mixer here and make sure to come back later this week, there will be a surprise with the second recipe! Then scroll to the end of the page here to see all the other chocolate recipes posted today.

Happy baking!

~Stephanie

Chocolate Pretzel Cookies with Peanut Butter Chips (recipe adapted from Double Chocolate Walnut Cookies)

• 2 cups flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 10 tbsp butter
• 1 1/2 cup granulated sugar
• 2 eggs
• 2 tsp vanilla
• 1/2 cup peanut butter chips
• 1 cup crushed pretzel pieces
• Sea salt (optional)

1. In a small mixing bowl, combine flour, cocoa powder, baking soda and salt. Set aside.
2. In separate mixing bowl, beat the butter and sugars until smooth. Continue beating an additional two minutes. Slowly add the dry ingredients and mix for 30 seconds.
3. Add the peanut butter chips and pretzels and stir by hand.
4. Refrigerate for at least 1 hour. When ready, preheat oven to 325 degrees.
5. Roll dough into tablespoon sized balls and place on parchment lined baking sheet. Sprinkle with sea salt if desired.
6. Bake 15-18 minutes, until edges are set but middle is still soft.
7. Cool on wire rack.