Pecan Pretzel Peanut Butter Chip Cookies

March 25, 2013

in American,Cookies,Drop,Recipes

Pecan Pretzel Peanut Butter Chip Cookies

This weekend started out with the best of intentions but, for one reason or another things just didn’t go the way I had planned.

The objective—quite simple according to me—was to create crisp beautiful toffee covered pecans. A straight forward task, right?

No, apparently not.

Instead what I managed to produce… not once, not twice, but three times (I don’t like to give up)! Was a large mound of toffee bits, 2 cups of butter soaked pecans, and a hefty portion of toffee infused butter.

It’s not like I haven’t made toffee before… I usually nail it. —Let’s just blame the butter and move on shall we?

Instead of going for a fourth attempt and using up the last bit of butter I had left in the house, I decided to cut my losses short and make use of some of those butter soaked pecans. Usually, when I’m having a bad day in the kitchen there is no better way to feel redeemed then to make a batch of cookies. So, that is exactly what I did.

Please feel free to forgo the toffee separation anxiety, and use roasted pecans to make these cookies instead.

Pecan Pretzel Peanut Butter Chip Cookies
 
Inspired from How Sweet Eats
Author:
Cuisine: American
Serves: 24-26
Ingredients
  • 2⅓ cups all purpose flour
  • 2 teaspoons maldon sea salt, or 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 sticks (8 ounces) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs, room temperature
  • 1 cup peanut butter chips
  • 1 cup pecans
  • 1 cups pretzels, crushed
Directions
  1. Line 4 baking sheets with parchment paper or a silpat mat.
  2. In a bowl whisk together flour,salt, baking soda and baking powder.
  3. In a stand mixer cream butter and sugar until light and fluffy.
  4. Add eggs one at a time and mix on low just until combined then add vanilla.
  5. Add flour mixture and mix on low until dough forms.
  6. Stir or mix in peanut butter chips, pecans, and crushed pretzels.
  7. Chill dough for 30 minutes.
  8. Position oven racks in the middle and lower third section of your oven.
  9. Preheat oven to 350 degrees.
  10. Using a 2″ scoop, place 6-8 scoops onto 2 of the prepared cookie sheets.
  11. Bake for 12 minutes rotating them half-way through.
  12. While cookies bake repeat process with remaining dough.

 

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{ 4 comments… read them below or add one }

1 Katrina @ Warm Vanilla Sugar March 25, 2013 at 11:18 am

These sound absolutely lovely!!

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2 Daydreamer Desserts March 25, 2013 at 8:40 pm

Thanks Katrina!

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3 Laura Dembowski March 26, 2013 at 7:34 pm

Those cookies look like the perfect way to make a comeback after a failed recipe! So thick and what great flavors.

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4 Dru @ Teenage Cakeland April 14, 2013 at 5:00 pm

These cookies were definitely worth the effort! They look perfect!

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