• On Oct, 16, 2024
•  ladyrecipes
•  Recipes

Chocolate Peanut Butter Cookies With A Crunchy Pretzel Topping

Ingredients

For the cookies

Ingredients for Chocolate Peanut Butter Cookies with a Crunchy Pretzel Topping:

For the Cookies:

• Unsalted butter (softened)
• Granulated sugar
• Brown sugar
• peanut butter chocolate chip cookies butter (creamy or chunky; unsalted)
• Large eggs
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt

For the Topping:

• Crunchy pretzel sticks (lightly crushed)
• Semi-sweet chocolate chips

1 cup (2 sticks) unsalted butter, softened

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup granulated sugar is a common ingredient in baking, used to offer sweetness and construction to baked items.

3/4 cup packed gentle brown sugar

Light brown sugar has a molasses content material of three.5%, giving it a subtle caramel flavor. It is less candy than granulated sugar, contains extra moisture, and helps baked items stay delicate and moist.

1 massive egg

Ingredients:

1 giant egg

1 teaspoon vanilla extract

Ingredients

1. 1 teaspoon baking soda
2. 1 teaspoon baking powder
3. 1 teaspoon vanilla extract

2 1/4 cups allpurpose flour

Ingredients:

For the cookies:

– 2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon is a measure of quantity in the US customary system. It is the identical as 1/3 teaspoon, 1/16 tablespoon, or 4.93 milliliters.

Salt is a crystalline mineral that is composed primarily of sodium chloride (NaCl). It is a standard table condiment and is used within the preservation of food. Salt enhances the flavour of meals and can be utilized to stability out other flavors.

In the context of Chocolate Peanut Butter Cookies with a Crunchy Pretzel Topping, salt is used to enhance the flavor of the cookies and to balance out the sweetness of the chocolate and peanut butter. It can also be used to help the pretzels stick with the tops of the cookies.

1 cup semisweet chocolate chips

1 cup semisweet chocolate chips

1 cup peanut butter chips

. 1 cup peanut butter chips

For the pretzel topping

Ingredients, For the pretzel topping:

– 1 cup (113g) unsalted pretzels, finely ground

– 1 cup (227g) light or dark brown sugar

– 1/4 cup (45g) all-purpose flour

– 1/4 cup (57g) unsalted butter, melted

– 1/4 teaspoon (1g) salt

1 cup crushed pretzels

Ingredients:

1 cup crushed pretzels

1/4 cup granulated sugar

Ingredients:

– 1/4 cup granulated sugar

1/4 cup melted unsalted butter

– 1/4 cup melted unsalted butter

Instructions

To make the cookies

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

In a big bowl, cream together the butter, sugar, and brown sugar till light and fluffy. Beat within the egg and vanilla extract.

In a separate bowl, whisk collectively the flour, salt, and baking soda. Gradually add to the wet ingredients, mixing till just mixed.

Stir in the chocolate chips, peanut butter chips, and pretzels. Drop by rounded tablespoons onto the ready baking sheets.

Bake for 10-12 minutes, or till the sides are golden brown. Let cool on the baking sheets for a couple of minutes earlier than transferring to a wire rack to chill completely.

Preheat oven to 350 levels F (175 degrees C). Line a baking sheet with parchment paper.

Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.

In a big bowl, cream together the butter, granulated sugar, and brown sugar until mild and fluffy.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until gentle and fluffy.

Beat within the egg and vanilla extract.

Instructions: Beat in the egg and vanilla extract.

1. Crack the egg into a small bowl and whisk until it is well-beaten.

2. Add the vanilla extract to the egg and whisk until it is combined.

3. Use a hand mixer or stand mixer to beat the egg and vanilla extract into the butter mixture on high velocity for two minutes, or until the mixture is gentle and fluffy.

In a separate bowl, whisk together the flour, baking soda, and salt.

In a separate bowl, whisk together the flour, baking soda, and salt. Then, add the moist ingredients to the dry elements and mix until simply combined. Do not overmix, as this will lead to robust cookies. Line a baking sheet with parchment paper and drop the cookie dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.

Gradually add the dry elements to the moist components, mixing until just mixed.

Gradually add the dry components to the wet components, mixing until just mixed.

Fold within the chocolate chips and peanut butter chips.

In the bowl, combine the chips and mix on low velocity. Use a rubber spatula to make certain that all the ingredients are mixed collectively and moist.

To make the pretzel topping

Instructions to Make Pretzel Topping:

1. Preheat oven to 325°F (165°C).

2. Line a baking sheet with parchment paper.

3. In a medium bowl, mix pretzels, peanuts, and brown sugar.

4. In a small saucepan over medium warmth, soften butter till foamy.

5. Add maple syrup and vanilla extract to the melted butter and stir to mix.

6. Pour the wet ingredients over the dry components and stir until evenly combined.

7. Spread the pretzel combination evenly onto the ready baking sheet.

8. Bake for 15-20 minutes, or until the topping is golden brown and bubbly.

9. Remove from oven and let cool utterly.

In a small bowl, combine the crushed pretzels, granulated sugar, and melted butter.

1. In a small bowl, mix:

– 1 cup crushed pretzels

– 1/4 cup granulated sugar

– 6 tablespoons melted butter

Drop the dough by rounded tablespoons onto the ready baking sheet.

1. Drop the dough by rounded tablespoons onto the ready baking sheet.

2. The rounded tablespoon could be a measuring spoon or simply your personal rounded spoon.

3. Make positive the areas between each ball of dough are about 2 inches apart, as they will unfold whereas baking.

Top every cookie with about 1 tablespoon of the pretzel topping.

Preheat oven to 375 degrees F (190 degrees C).

Line a baking sheet with parchment paper.

In a large bowl, cream collectively the butter, peanut butter, and sugars until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla.

In a separate bowl, whisk collectively the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet elements, mixing until just mixed.

Stir within the chocolate chips.

Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.

Top each cookie with about 1 tablespoon of the pretzel topping.

Bake for 10-12 minutes, or until the cookies are golden brown across the edges.

Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to chill completely.

Bake for 1012 minutes, or till the perimeters are golden brown.

– Preheat oven to 375 degrees F (190 levels C).

– Line a baking sheet with parchment paper.

– In a large bowl, cream collectively the butter, sugar, and brown sugar until mild and fluffy.

– Beat within the eggs one by one, then stir in the vanilla.

– In a separate bowl, whisk collectively the flour, baking soda, and salt.

– Gradually add the dry components to the wet elements, mixing until simply mixed.

– Fold in the peanut butter.

– Roll the dough into 1-inch balls.

– Place the balls on the prepared baking sheet, spacing them about 2 inches aside.

– Bake for 10-12 minutes, or till the perimeters are golden brown.

– Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to cool fully.

– When the cookies are cool, melt the chocolate chips in a microwave-safe bowl.

– Dip the tops of the cookies within the melted chocolate, then sprinkle with the pretzels.

– Let the chocolate set fully before serving.

Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool utterly.

Instructions:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a baking sheet with parchment paper.
• In a large bowl, cream together the butter and sugars until gentle and fluffy.
• Beat within the eggs separately.
• Stir within the flour, baking soda, and salt.
• Fold in the chocolate chips and peanut butter.
• Roll the dough into 1-inch balls, urgent every ball into a disk.
• Place the disks on the ready baking sheet, spacing them about 2 inches aside.
• Bake for 10-12 minutes, or until the edges are golden brown.
• Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill utterly.