Peanut Butter, Pretzel and Chocolate Cookies

Name: Peanut Butter, Pretzel and Chocolate Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 12 to 14 cookies
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)

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Preparation 25 MIN

Cooking 12 MIN
Makes 12 to 14 cookies

These giant sweet-and-salty cookies are loaded with chocolate chunks, crushed pretzels, peanuts and chocolate caramels.

Ingredients
Preparation

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)

Preparation

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.

Note

To ensure that the chocolates do not leak as they melt, make sure not to let them touch the baking sheet when you press them into the cookies.

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