Chocolate Peanut Butter Pretzel Cookies

• servings: 24 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

½ cup (8 tablespoons) unsalted butter, at room temperature

¾ cup smooth peanut butter

1 packed cup dark brown sugar

1 large egg, (at room temperature)

1 teaspoon vanilla extract

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon table salt

1½ cups semi-sweet chocolate chips

1 cup gently crushed mini pretzels

½ cup caramel sauce

Coarse sea salt, (as needed)

Directions

Preheat oven to 350ºF (180ºC).

In the bowl of a stand mixer beat the butter, peanut butter, and brown sugar until creamy. Add the egg and vanilla, beating well. In another large bowl, sift together the flour, baking soda, baking powder and salt.

Slowly add the flour mixture until it has all been incorporated. Stir in the chocolate chips, pretzels and caramel until combined.

Cover cookie dough and chill for at least 1 hour.

Drop cookie dough by rounded tablespoon onto a greased baking sheet and bake until just lightly browned, about 10 minutes. Remove from the oven and move the cookies to a cooling rack.

Sprinkle with sea salt. Store in an airtight container for up to a week.

Nutrition

• Calories: 202 kcal
• Total Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Cholesterol: 18 mg
• Sodium: 78 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 4 g