Chocolate Chip Peanut Butter Pretzel Cookies

So the thing is, we are definitely not perfect, but Steve and I have learned a bit about photography (him), food presentation (me), and composition (both of us) since starting this little blog. Whenever I go through my old recipe posts, I cringe and hope the people visiting my blog don’t look at them and run away forever. I keep them because the recipes are good, but I have this grand plan to recreate everything I love and get some good quality pictures so that everything on here looks cohesive. And not like a 5 year old made it. The problem is, I get excited and creative and want to make new recipes! However, these I love. Like a to the depths of my heart kind of love.

They were actually pretty popular around the internet too. I mean seriously, peanut butter, chocolate, and pretzels. It’s kind of a sure thing.

My favorite thing about these cookies is all of the contrasting flavors and textures.

Sweet & salty.

Crunchy & soft.

Perfect balance.

I may not always achieve perfect balance with my personal, professional, and health goals, but the most important thing is that I can accomplish it in a cookie, right?

Okay, good. As long as we’re all on the same page. Since we’re going with balance, I even made these slightly healthier this time around, and you know what? They were equally delicious. So to balance out the healthy, I ate about 7 of them in one day. It was awesome.

Chocolate Chip Peanut Butter Pretzel Cookies

yield approx 2 dozen

• 1 1/4 cup white whole wheat flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• dash salt
• 1/2 cup apple butter
• 5 tbs packed light brown sugar
• 2/3 cup sugar
• 1/2 cup peanut butter (preferably PB & Co White Chocolate Wonderful)
• 1 egg
• 1 tsp vanilla extract
• 1/3 cup dark chocolate chips
• 1/3 cup white chocolate chips
• approx 24 pretzels (one per cookie)

Directions:

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
2. In a large bowl, beat apple butter, sugars, and peanut butter until smooth.
3. Add egg and vanilla. Mix well.
4. Slowly stir the dry ingredients.
5. Fold in chips. Cover and refrigerate for 1 hour.
6. Preheat oven to 350. Line cookie sheet with parchment paper.
7. Roll dough into small 1″ balls, or use a cookie scoop and drop on prepared cookie sheet.
8. Bake for 7 minutes, then press a pretzel into each cookie. Cook for an additional 7 minutes. Let stand for 5 minutes, then transfer to wire rack.