This was a fun, easy cookie recipe. And I can console myself that despite the sugar and butter, it has a good deal of protein from the peanut butter. Right?
Peanut Butter Pretzel Cookies
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup peanut butter -- we used the grind-it-yourself peanut butter from Whole Foods.
1 cup light brown sugar -- we substituted vegan sugar with no problem.
1 large egg
1/2 teaspoon pure vanilla extract
1-1/2 cups whole wheat flour
1 teaspoon baking soda
1 cup of bashed up pretzels
Preheat oven to 375 degrees. Line a baking sheet with parchment.
Cream together butter, peanut butter, and sugar until well combined. Add egg and vanilla. Mix until well combined. In separate bowl, sift together flour and baking soda. Stir to mix. Slowly add flour mixture to peanut butter mixture, stirring until smooth and well blended. (Note: Do not overmix.) Add pretzels (and any other add-in's you want).
Form golf-ball size balls and place evenly on the prepared cookie sheet -- about 3 inches apart. Chill the dough for approximately 10 minutes ( you could definitely skip this step if it's winter or if you live somewhere cooler than Texas!) Using back of fork press flat.(Note: Each cookie should be 1/4-inch to 1/2-inch thick.)
Bake for 12 to 15 minutes (10 to 12 minutes for soft, chewy cookies) or until golden brown. Cool for 5 to 10 minutes on baking sheets. Remove to baking rack. Cool completely.
Optional add-in's: Semisweet or bittersweet chocolate chips or chunks. Chopped peanuts. Toffee bits.
