Peanut Butter Pretzel Cookies
Perfect mix of sweet and salty! Pretzels add crunch and bring out the peanutty flavor of the peanut butter.
Yield
30 servingsPrep
30 minCook
30 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | stick |
butter
room temp. |
|
| ½ | stick |
butter
flavored crisco |
|
| 1 1/4 | cup |
sugar
|
|
| 1 | cup |
peanut butter
|
|
| 2 | large |
eggs
room temp. |
|
| 6 | cups |
pretzels
crushed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 113 | g |
butter
room temp. |
|
| 56.5 | g |
butter
flavored crisco |
|
| 296 | ml |
sugar
|
|
| 237 | ml |
peanut butter
|
|
| 2 | large |
eggs
room temp. |
|
| 1.4 | l |
pretzels
crushed |
* |
Directions
Preheat oven to 350℉ (180℃).
In a bowl, whisk together flour and baking soda.
In a large bowl, beat the butter, sugar, and peanut butter on medium speed, about five minutes.
Add the eggs, one at a time, beating between each addition.
Gradually add the flour mixture, beating just until combined.
Place crushed pretzels in a bowl.
Using a medium-sized cookie scoop, make balls of dough and drop them into the crushed pretzels, and coat.
Bake cookie for 10 to 15 minutes or until golden brown but soft to the touch.
