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 brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pretzels, crushed into small pieces
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a separate large bowl, use an electric mixer to cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract.
5. Gradually mix in the dry ingredients until just combined.
6. Fold in the crushed pretzels.
7. Line a baking sheet with parchment paper.
8. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
9. Use a fork to flatten the balls slightly and create a criss-cross pattern on the top.
10. Bake for 10-12 minutes, or until the edges are lightly golden.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- 350°F (180°C)
Serving size:
- Makes about 24 cookies
Nutritional information:
- Calories: 150 per cookie
- Total fat: 8g
- Saturated fat: 3g
- Cholesterol: 20mg
- Sodium: 100mg
- Total carbohydrates: 17g
- Dietary fiber: 1g
- Sugars: 10g
- Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Crunchy peanut butter can be used instead of creamy peanut butter.
- Light brown sugar can be used instead of dark brown sugar.
- Gluten-free pretzels can be used instead of regular pretzels.
Variations:
- Add 1/2 cup of chocolate chips to the dough for a chocolate and peanut butter twist.
- Use almond butter instead of peanut butter for a different nutty flavor.
- Add 1/4 cup of chopped peanuts to the dough for extra crunch.
Tips and tricks:
- Don't overmix the dough or the cookies will become tough.
- Chill the dough for 30 minutes before baking for a thicker cookie.
- Store the cookies in an airtight container at room temperature for up to 5 days.
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 (180°C) oven for 5 minutes.
Presentation ideas:
- Serve the cookies on a platter with a glass of cold milk.
Garnishes:
- Sprinkle crushed pretzels on top of the cookies for extra pretzel flavor.
Pairings:
- Serve the cookies with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
- These cookies are perfect on their own, but can also be served with a side of fresh fruit.
Troubleshooting advice:
- If the cookies are too flat, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
- Make sure to wash your hands and any utensils used in the preparation of the cookies to prevent contamination.
Food history:
- Peanut butter cookies have been a popular treat in the United States since the early 1900s.
Flavor profiles:
- These cookies have a sweet and salty flavor with a nutty peanut butter taste and a crunchy pretzel texture.
Serving suggestions:
- Serve these cookies as a dessert or a snack.
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