Salty-Sweet Pretzel Peanut Butter Cookies | Easy Dessert
Hello, fellow bakers and dessert lovers! 🍪 Are you ready to indulge in a mouth-watering combination of sweet, salty, and nutty goodness? Today, we’re going to dive into the irresistible world ofSalty-Sweet Pretzel Peanut Butter Cookies. These cookies offer the perfect blend of crunchy pretzels, creamy peanut butter, and a sweet caramel drizzle. Perfect for any occasion, this recipe brings comfort and joy to the table in every bite.
Ingredients
- Optional Substitutions:
Instructions
- Preheat your oven to350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and make cleanup easier.
- In a large mixing bowl, beat together the peanut butter, unsalted butter, granulated sugar, and brown sugar. Beat the mixture until it becomes creamy and smooth.
- Add the eggs, one at a time, mixing well after each addition. This helps the eggs to blend smoothly into the dough and gives the cookies structure.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the peanut butter mixture, stirring continuously until fully combined.
- Gently fold in the crushed mini pretzels, making sure they’re evenly distributed throughout the dough. Save a few pretzel pieces to sprinkle on top of the cookies before baking.
- Scoop out the dough using a tablespoon and roll it into balls. Place them on the prepared baking sheet, spacing them about2 inches apart. Press a few extra crushed pretzels on top for added crunch. Bake for10-12 minutesor until the edges turn golden brown.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Transfer the cookies to a wire rack to cool completely. Drizzle each cookie with caramel sauce and sprinkle a pinch of sea salt on top.
Notes
Fresh Ingredients: Always use fresh peanut butter and butter to ensure the cookies come out soft and chewy.
Pretzel Crunch: Crushing the pretzels too finely can make them blend too much into the dough, so aim for smaller pieces that will provide a satisfying crunch.
Chill the Dough: For even thicker cookies, refrigerate the dough for about30 minutesbefore baking.