We’re both suckers for all things chocolate and peanut butter. So when someone that Justin knows gave him 
a recipe for chocolate-dipped peanut butter pretzel cookies, we just had to share it with all of you. The recipe comes courtesy of Sarah Brewer, a culinary student at the Allegany College of Maryland and was posted in a recent issue of Maryland Life Magazine. This recipe was recently featured in a magazine but we’re unsure of which one. But, we highly recommend you give this recipe a try, we’re sure you won’t be disappointed.
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Ingredients
1/2 c. unsalted butter
3/4 c. smooth peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 large egg
1 1/4 c. all-purpose flour, sifted
3/4 tsp. baking soda
1/2 tsp. baking powder
16 oz. mini pretzels, salted (coarsely chop 1 cup for the dough, keep the rest whole)
1/4 tsp. salt
1 tsp. vanilla
16 oz. milk or dark chocolate
powdered sugar (optional)
Preparation
Preheat over to 350 degrees. With a mixer, cream together the peanut butter and both sugars for approximately 1-2 minutes, scraping down the bowl halfway through. Add the egg and vanilla, mix until blended, and scrape the bowl again. Don’t over-mix! Combine the flour, baking soda, and baking powder and add to the batter. Mix on low until just combined. Add the chopped pretzels and mix until just blended. Scoop out 2-inch balls of dough and drop on greased sheet pans. Press one whole pretzel into the center of each ball to flatten. bake for approximately 10-15 minutes until golden brown. Cool.
Melt chocolate in a double boiler. Dip the bottoms of the cooled cookies in the chocolate. Place the cookies upside-down on a parchment-lined tray. When dry, flip the cookies back over and sprinkle lightly with powdered sugar.
Enjoy!
You can download a PDF version of this Chocolate-Dipped Peanut Butter Pretzel Cookies Recipe.
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Photo by: abbyladybug
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