Peanut butter filled Pretzel Chocolate Chip Cookies
Want a cookie recipe with all things good well then look no further! A pretzel chocolate chip cookie filled with peanut butter topped with some sea salt. When you break it open you have warm peanut butter oozing out!! Are you tempted yet? Made with brown butter this has such a delicious depth of flavor that makes this cookie insane! What makes this cookie recipe even better? You can make it in a bowl without any electric mixer and just a whisk! Kids loveee these cookie as well as adults so you need to try these!
Happy Baking!
Servings: 13-18 cookies
Prep Time: 25-30 mins
Cooking Time: 15 mins
Chilling time: 5+ hours
Total Time: 6+ hours
Ingredients:
160g/ 1 cup brown butter
85g / 3/4th cup brown sugar
50g/ 1/4 cup white sugar
2 eggs at room temperature or for eggless (check notes) 2 tbsp flax meal with 5.5 tbsp water
1.5 tsp vanilla essence
340g/ 2 1/3 cups flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
60g/ 3/4th cup chopped pretzels
130-140g/ 1 cup chocolate chips and chunks
1/2-3/4 cup Peanut butter- either smooth or chunky (keep in the fridge- check notes)
1 tbsp sea salt- optional
Directions:
Make brown butter by melting and cooking butter on a stovetop. Stir frequently and cook till the milk solids caramelise and brown. The butter should be a darker color and it’ll have a nutty smell. Make sure you take it off before it burns. Let it cool.
In a bowl add the brown butter and sugars. Whisk it together till combined.
Add the eggs/flax eggs one at a time whisking it in completely.
Add all the dry ingredients- flour, baking powder baking soda and salt and mix till almost combined.
Add the pretzel pieces and chocolate chips and chunks in and mix till fully combined.
Wrap the dough and freeze it for 4-6 hours.
Thaw the dough for 1-2 hours.
Preheat oven to 350F.
Scoop the cookie dough on a lined baking tray.
Divide each scoop in half. Make one half into a bowl and spoon in about 2 tsp of peanut butter. Using the second half cover it and roll it into a ball making sure the peanut butter is enclosed. Flatten to form a disc.
Bake at 350F for 12-14 minutes, rotating the tray midway.
While rotating the tray midway, sprinkle sea salt on the cookies. Optional.
Cool for 3-5 mins and enjoy!
Notes/Tips:
Eggless- Mix flax meal and water together. Let it sit for 10 mins and then use. If you don’t have flax meal, grind up flax seeds to a fine powder.
Do not over mix the dough. You want to add the pretzels, chips in when the flour is still not combined to prevent over mixing it.
Keep the peanut butter in the fridge for at least 2 hours before filling in cookies. This helps it not burst out of the cookies while baking.
Brown butter takes the cookies to the next level so don’t skip that step!
Using a mix of chocolate chips and chunks helps to get a textural difference in the cookies and chunks melt better to give you the gooey puddles.
Yes you need to freeze the cookie dough! It won’t bake as well without.
You can freeze the cookie dough upto 3-4 months cling wrapped well.
