Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pretzels, crushed into small pieces
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, using an electric mixer, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually mix in the dry ingredients until just combined.
6. Fold in the crushed pretzels.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (175°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories: 160
Total Fat: 9g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 120mg
Total Carbohydrates: 18g
Dietary Fiber: 1g
Sugars: 10g
Protein: 3g
Substitutions for ingredients:
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Swap out the pretzels for chopped peanuts or chocolate chips.
Variations:
- Add 1/2 cup of chocolate chips to the cookie dough for a chocolate and peanut butter twist.
- Drizzle melted chocolate over the cooled cookies for an extra decadent treat.
Tips and tricks:
- Make sure to crush the pretzels into small pieces to ensure they are evenly distributed throughout the cookie dough.
- Don't overbake the cookies, as they will continue to cook and set as they cool on the baking sheet.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with additional crushed pretzels for a fun and festive presentation.
Garnishes:
Sprinkle the cookies with sea salt or drizzle with melted chocolate for an extra special touch.
Pairings:
Serve the cookies with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
These cookies are perfect on their own, but can also be served alongside a fruit salad or cheese plate.
Troubleshooting advice:
- If the cookies are spreading too much, try chilling the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, try adding an extra tablespoon of peanut butter to the dough.
Food safety advice:
Make sure to properly store the cookies in an airtight container to prevent any potential foodborne illnesses.
Food history:
Peanut butter cookies have been a classic American treat for over a century. The addition of pretzels adds a salty crunch to this beloved recipe.
Flavor profiles:
These cookies are sweet, salty, and nutty all at once, making them the perfect indulgent treat.
Serving suggestions:
Serve these cookies as a sweet snack or dessert.
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