salted peanut butter pretzel chocolate chip cookies
salted peanut butter pretzel chocolate chip cookies
dearly beloved, the offering today is of the salty and of the sweet, bound together in holy cookie-ing by creamy peanut butter, crunchy pretzels, and salted dark chocolate, forever and ever amen.
listen, i know it’s 4298 degrees out right now, and we finally cooled off from baking bread the other day, but it doesn’t look like we’re leaving our houses any time soon so se-tt-le IN. become your own cookie fairy godmother and deliver unto yourself the things you truly want (the things you truly want are these cookies in your life and in your mouth as soon as possible.)
a couple notes before we get rolling:
- i used a mixture of peanut butter and tahini, but you are more than welcome to use all peanut butter or all tahini. i like the bitterness of tahini and don’t love my sweets too-too sweet.
- almond flour is our binder here, but if your mind can’t hurdle over the almond flour wait now it’s not paleo with peanut butter situation, see above and use almond butter.
- a $10 box of maldon sea salt truly is worth the investment **salt bae chef’s kiss**
salted peanut butter pretzel chocolate chip cookies
makes: 10 cookies
prep time: 10 minutes
cook time: 9-11 minutes
1 egg
1/2c peanut butter
1/2c tahini (*see notes above)
1/3c honey
1tsp vanilla extract
1c almond flour
1/2tsp baking soda
1/4tsp salt
1/4c pretzels, crunched into smaller pieces
1/3c dark baking chocolate, broken into smaller pieces
flaked sea salt, for sprinkling
preheat the oven to 350.
line a baking sheet with parchment paper.
using a hand or stand mixer, mix the wet ingredients until smooth. then, add the almond flour, baking soda, and salt, and mix again until combined.
gently fold in the pretzel pieces and chocolate, (I like to save a few chocolate pieces to press into the cookies so each one has just a bit more.) using a cookie scoop, scoop the cookies onto the baking sheet. bake for 9-11 minutes or until golden - they will be soft and doughy!
once baked, remove the cookies from the oven and place onto a cooling rack. sprinkle each cookie with a hefty amount of flaked salt, and wait til they cool completely to dig in.