December 29, 2008

Cookies fit for PMS


I saw these on I think it was Baking Bites and some other blogs and knew I wanted to make these. Made these for my cookie swap at work and they were a hit. Two of my friends have now made them as well and we have renamed them PMS Cookies.


Peanut Butter Pretzel Cookies

Adapted from Sheila Lukins USA Cookbook

Makes 5 dozen good sized cookies.


2 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter, at room temperature

1/2 cup solid shortening, at room temperature

1 cup packed brown sugar

1 cup granulated sugar

1 tsp vanilla extract

2 large eggs

1 cup chunky peanut butter

1 cup salted pretzel pieces

chocolate chips and kosher salt for toppings


Heat oven to 350°.


Sift together the flour, baking powder, baking soda and salt, set aside.


Cream the butter, shortening, sugars, and vanilla in a large bowl with an electric mixer at medium speed until light and fluffy.


Add eggs one at a time, beating well after each addition, then mix in the peanut butter.


Add the flour mixture a cup at a time and beat at low speed to mix well.


Add pretzel pieces, and turn mixer on low to mix them in and break up any pieces that are too large.


Shape the dough into 1 inch balls and place on parchment lined baking sheets about 2 inches apart.


Press each cookie twice in each direction with a fork to make the classic pb cookie criss-cross design.


Press about 3 chocolate chips gently into each cookie--no need to squish, be gentle.


Sprinkle each cookie with a pinch or two of kosher salt.(after a batch, I decided to do the salt when they came out of the oven so the shimmer of the salt was still on top to look pretty)


Bake 10 minutes. Let cool on sheets for about 2 minutes and transfer to cooling racks

2 comments:

Joelen said...

Pretzels & peanut butter? Yum! That combo reminds me of Ben & Jerry's chubby hubby ice cream!

Robin said...

I love the title of this entry, Steph! ;-)