Chocolate Peanut Butter Pretzel Cookies

As seen on Sugar Cooking

Every year, I spend an entire day baking before Christmas. This year, between my family and my husband's family, we have six households that will be receiving plates of cookies from me. Usually I switch it up year after year, with the only thing I make every year being my Cranberry Pistachio Biscotti. I made these Chocolate Peanut Butter Pretzel cookies last year, and enjoyed them so much, I made them again this year. The salty sweet combination cannot be beat!

Ingredients

1 1/2 cups all purpose flour

1/2 tsp. salt

1/4 tsp. baking soda

1/2 cup butter, at room temperature

1/2 cup packed light brown sugar

1/3 cup granulated sugar

1 egg (beaten)

1 tsp vanilla extract

1 cup milk chocolate chips (I use semi-sweet)

1/2 cup peanut butter chips

1/2 cup broken up pretzel pieces

Pretzel Salt or Sea Salt

Directions

In a medium bowl, combine the flour, baking soda, and salt. Set aside.

In a large bowl, beat the butter, brown sugar and sugar together on medium speed approximately 2-3 minutes until light and fluffy. With the mixer on low speed, add the egg and vanilla and beat to combine,  scraping down the sides of the bowl as needed.

Add the dry ingredient mixture to the sugar mixture and beat until just combined. Stir in the chocolate chips, peanut butter chips, and pretzel pieces. Cover and refrigerate the dough for one hour.

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Place rounded tablespoonfuls of the dough 2 inches apart on the prepared sheets and sprinkle with pretzel salt. Press down lightly to flatten. Bake for 10-12 minutes. Remove from the oven allowing to cool on the baking sheets for a couple of minutes before moving to cooling racks.

Yields: 24 cookies