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There's something undeniably charming about the process of baking homemade cookies. The warm aroma wafting through your kitchen, the anticipation as they bake, and the sheer joy of biting into a fresh, chewy cookie make the experience truly special. While classic cookie recipes have their place, it’s the unique twists that often steal the spotlight. One such delightful creation is the Peanut Butter Pretzel Chocolate Chip Cookie — a treat that beautifully marries the creamy richness of peanut butter, the satisfying crunch of pretzels, and the sweet indulgence of chocolate chips.

Peanut Butter Pretzel Chocolate Chip Cookies

Indulge in the delightful combination of sweet and salty with Peanut Butter Pretzel Chocolate Chip Cookies. Imagine the creamy richness of peanut butter, the satisfying crunch of pretzels, and the sweetness of chocolate chips all wrapped in a soft, chewy cookie. This recipe is not only fun to make, but it also allows for creativity with mix-ins and dietary adaptations. Perfect for any occasion, these cookies are sure to be a crowd-pleaser that brings joy and flavor to your kitchen.
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Ingredients
  

1 cup creamy peanut butter

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup all-purpose flour

1 cup chocolate chips (semi-sweet or milk chocolate)

1 cup crushed pretzels (plus extra for topping)

Sea salt flakes (for sprinkling on top)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Mix Wet Ingredients: In a large mixing bowl, combine the creamy peanut butter, brown sugar, and granulated sugar. Use an electric mixer to blend until smooth and creamy.

      Add Egg and Vanilla: Beat in the egg and vanilla extract, mixing until fully incorporated.

        Combine Dry Ingredients: In another bowl, whisk together the baking soda, salt, and flour. Gradually add the dry mixture to the wet mixture, mixing until just combined.

          Stir in Add-ins: Gently fold in the chocolate chips and crushed pretzels until evenly distributed throughout the cookie dough.

            Shape Cookies: Using a cookie scoop or spoon, portion out tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press down slightly and sprinkle a few crushed pretzels on top of each cookie. Finish with a light sprinkle of sea salt flakes.

              Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.

                Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  Serve and Enjoy: These cookies are perfect warm or at room temperature. Store any leftovers in an airtight container for up to a week (if they last that long!).

                    Prep Time, Total Time, Servings: 15 minutes | 25 minutes | about 24 cookies