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 (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 standard ingredient in baking, used to provide sweetness and construction to baked items.
3/4 cup packed light brown sugar
Light brown sugar has a molasses content material of 3.5%, giving it a subtle caramel flavor. It is much less sweet than granulated sugar, incorporates more moisture, and helps baked goods keep soft and moist.
1 large egg
Ingredients:
1 large egg
1 teaspoon vanilla extract
Ingredients
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 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 volume within the US customary system. It is equal to 1/3 teaspoon, 1/16 tablespoon, or 4.ninety three milliliters.
Salt is a crystalline mineral that is composed primarily of sodium chloride (NaCl). It is a standard desk condiment and is used in the preservation of meals. Salt enhances the flavour of meals and can be used to stability out different flavors.
In the context of Chocolate Peanut Butter Cookies with a Crunchy Pretzel Topping, salt is used to boost the flavour of the cookies and to stability out the sweetness of the chocolate and peanut butter. It is also used to assist 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 chocolate chip cookies butter chips
For the pretzel topping
Ingredients, For the pretzel topping:
– 1 cup (113g) unsalted pretzels, finely ground
– 1 cup (227g) gentle or darkish 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 levels C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, sugar, and brown sugar until mild and fluffy. Beat in the egg and vanilla extract.
In a separate bowl, whisk collectively the flour, salt, and baking soda. Gradually add to the wet elements, mixing until just combined.
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 until 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 fully.
Preheat oven to 350 levels F (175 degrees C). Line a baking sheet with parchment paper.
Preheat oven to 350 levels F (175 degrees C).
Line a baking sheet with parchment paper.
In a large bowl, cream collectively the butter, granulated sugar, and brown sugar until mild and fluffy.
In a large bowl, cream together the butter, granulated sugar, and brown sugar till light and fluffy.
Beat within the egg and vanilla extract.
Instructions: Beat in the egg and vanilla extract.
1. Crack the egg right into a small bowl and whisk till it’s well-beaten.
2. Add the vanilla extract to the egg and whisk until it’s combined.
3. Use a hand mixer or stand mixer to beat the egg and vanilla extract into the butter mixture on high speed for 2 minutes, or till the combination is mild and fluffy.
In a separate bowl, whisk collectively the flour, baking soda, and salt.
In a separate bowl, whisk collectively the flour, baking soda, and salt. Then, add the wet components to the dry components and blend until simply combined. Do not overmix, as it will end in tough cookies. Line a baking sheet with parchment paper and drop the cookie dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.
Gradually add the dry ingredients to the moist components, mixing till just combined.
Gradually add the dry ingredients to the moist ingredients, mixing till simply mixed.
Fold within the chocolate chips and peanut butter chips.
In the bowl, mix the chips and mix on low velocity. Use a rubber spatula to be certain that all the elements are blended together 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 heat, soften butter till foamy.
5. Add maple syrup and vanilla extract to the melted butter and stir to mix.
6. Pour the moist components over the dry ingredients and stir until evenly mixed.
7. Spread the pretzel combination evenly onto the prepared baking sheet.
8. Bake for 15-20 minutes, or till the topping is golden brown and bubbly.
9. Remove from oven and let cool fully.
In a small bowl, mix the crushed pretzels, granulated sugar, and melted butter.
1. In a small bowl, combine:
– 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 prepared baking sheet.
2. The rounded tablespoon is usually a measuring spoon or just your personal rounded spoon.
3. Make sure the areas between every ball of dough are about 2 inches aside, as they may unfold while baking.
Top each cookie with about 1 tablespoon of the pretzel topping.
Preheat oven to 375 degrees F (190 levels C).
Line a baking sheet with parchment paper.
In a big bowl, cream collectively the butter, peanut butter, and sugars until light and fluffy.
Beat in the eggs one at a time, then stir within the vanilla.
In a separate bowl, whisk collectively the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet components, mixing till simply combined.
Stir in the chocolate chips.
Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
Top each cookie with about 1 tablespoon of the pretzel topping.
Bake for 10-12 minutes, or till the cookies are golden brown across the edges.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool utterly.
Bake for 1012 minutes, or until the edges are golden brown.
– Preheat oven to 375 degrees F (190 degrees C).
– Line a baking sheet with parchment paper.
– In a large bowl, cream together the butter, sugar, and brown sugar till gentle and fluffy.
– Beat within the eggs one by one, then stir in the vanilla.
– In a separate bowl, whisk together the flour, baking soda, and salt.
– Gradually add the dry components to the moist components, mixing till just mixed.
– Fold within the peanut butter.
– Roll the dough into 1-inch balls.
– Place the balls on the ready baking sheet, spacing them about 2 inches aside.
– Bake for 10-12 minutes, or until the sides are golden brown.
– Let the cookies cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to cool utterly.
– When the cookies are cool, melt the chocolate chips in a microwave-safe bowl.
– Dip the tops of the cookies in the melted chocolate, then sprinkle with the pretzels.
– Let the chocolate set utterly earlier than serving.
Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool fully.
Instructions:
- Preheat oven to 350 degrees F (175 levels 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 one at a time.
- Stir in the flour, baking soda, and salt.
- Fold in the chocolate chips and peanut butter.
- Roll the dough into 1-inch balls, urgent each ball into a disk.
- Place the disks on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or till the sides are golden brown.
- Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool utterly.