If you subscribe to my Pinterest page, my @douglaswelch Twitter account or my Google+ feed, you know that I am always finding recipes I want to try. This series, New Food, will highlight some of those finds as we make them for the first time in our own kitchen. Then, I’ll report back to you on the results — for better or worse! — Douglas
Peanut Butter Chocolate Chip Pretzel Cookies
Looking back over the New Food I have made over the last several weeks, I realized I hadn’t made any cookies. Now since I make 80-100 dozen cookies each Christmas, you might think I would always be on the look out for cookie recipes, but sometimes they slip my mind. So, here is a great cookie recipe from Tall Grass Kitchen which I discovered via Pinterest.
- 1 cup butter (2 sticks) at room temperature
- 18 oz brown sugar (2 1/3 cups)
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup natural peanut butter (creamy)
- 8 1/2 oz bread flour (1 2/3 cups)
- 8 1/2 oz all-purpose flour (1 3/4 cups)
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
- 3 cups chocolate chips
- 2 cups thin pretzels, roughly chopped
- Flaky sea salt for sprinkling
1) Cream the butter and brown sugar until very light and fluffy (at least five minutes). If you have a stand mixer, use the paddle attachment.
2) Add in eggs, one at a time, and vanilla, mixing well after each addition. Add in peanut butter, and mix until completely combined.
3) In separate bowl, whisk together flours, baking soda, baking powder, and salt .
4) Add dry ingredients to butter mixture, and mix on low until just combined. Fold in chocolate chips and pretzels.
5) When ready to bake, preheat oven to 350 degrees. Scoop dough onto cookie sheet, flatten slightly. Sprinkle with sea salt. You can make these cookies regular-size, or super-size. Just increase your cooking by 2-4 minutes for larger cookies.
7) For regular-size cookies, bake 10-12 minutes. Let cool on sheet for a few minutes, then transfer cookies to cooling rack to finish.
Previously on New Food: