Chocolate Peanut Butter Cookies With A Crunchy Pretzel Topping
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 typical ingredient in baking, used to supply sweetness and construction to baked items.
3/4 cup packed gentle brown sugar
Light brown sugar has a molasses content material of three.5%, giving it a refined caramel taste. It is much less candy than granulated sugar, accommodates more moisture, and helps baked items stay delicate and moist.
1 large egg
Ingredients:
1 massive 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 in the US customary system. It is equal to 1/3 teaspoon, 1/16 tablespoon, or four.ninety three milliliters.
Salt is a crystalline mineral that is composed primarily of sodium chloride (NaCl). It is a typical desk condiment and is used in the preservation of meals. Salt enhances the flavor of meals and can be utilized to steadiness out other flavors.
In the context of Chocolate Peanut Butter Cookies with a Crunchy Pretzel Topping, salt is used to enhance the flavour of the cookies and to steadiness out the sweetness of the chocolate and peanut butter. It can also be used to assist the pretzels stick to the tops of the cookies.
1 cup semisweet chocolate chips
1 cup semisweet chocolate chips
1 cup peanut butter chips
. 1 cup peanut butter chips
For the pretzel topping
Ingredients, For the pretzel topping:
– 1 cup (113g) unsalted pretzels, finely ground
– 1 cup (227g) mild 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 degrees C). Line baking sheets with parchment paper.
In a big bowl, cream together the butter, sugar, and brown sugar until gentle and fluffy. Beat within the egg and vanilla extract.
In a separate bowl, whisk collectively the flour, salt, and baking soda. Gradually add to the moist components, mixing till simply mixed.
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 till the sides are golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to chill fully.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar till light and fluffy.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until mild and fluffy.
Beat within the egg and vanilla extract.
Instructions: Beat within the egg and vanilla extract.
1. Crack the egg into a small bowl and whisk till it’s well-beaten.
2. Add the vanilla extract to the egg and whisk till it is combined.
3. Use a hand mixer or stand mixer to beat the egg and vanilla extract into the butter mixture on excessive speed for two minutes, or till the combination is gentle and fluffy.
In a separate bowl, whisk together the flour, baking soda, and salt.
In a separate bowl, whisk together the flour, baking soda, and salt. Then, add the moist components to the dry elements and mix till simply mixed. Do not overmix, as this can result in powerful cookies. Line a baking sheet with parchment paper and drop the cookie dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
Gradually add the dry components to the moist elements, mixing till just combined.
Gradually add the dry components to the wet components, mixing until simply combined.
Fold in the chocolate chips and peanut butter chips.
In the bowl, combine the chips and mix on low velocity. Use a rubber spatula to ensure that all the ingredients are mixed collectively 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, combine pretzels, peanuts, and brown sugar.
4. In a small saucepan over medium heat, melt butter until foamy.
5. Add maple syrup and vanilla extract to the melted butter and stir to combine.
6. Pour the wet components over the dry elements and stir until evenly mixed.
7. Spread the pretzel mixture evenly onto the ready baking sheet.
8. Bake for 15-20 minutes, or until the topping is golden brown and bubbly.
9. Remove from oven and let cool completely.
In a small bowl, combine 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 could be a measuring spoon or just your individual rounded spoon.
3. Make certain the spaces between every ball of dough are about 2 inches apart, as they will unfold whereas 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 together the butter, peanut butter, and sugars till light and fluffy.
Beat in the eggs separately, then stir within the vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet elements, mixing until simply mixed.
Stir within the chocolate chips.
Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.
Top every 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 chill fully.
Bake for 1012 minutes, or until the edges are golden brown.
– Preheat oven to 375 levels F (190 degrees C).
– Line a baking sheet with parchment paper.
– In a big bowl, cream together the butter, sugar, and brown sugar till mild and fluffy.
– Beat in the eggs one at a time, then stir within the vanilla.
– In a separate bowl, whisk together the flour, baking soda, and salt.
– Gradually add the dry elements to the moist ingredients, mixing till just combined.
– Fold in the peanut butter.
– Roll the dough into 1-inch balls.
– Place the balls on the prepared baking sheet, spacing them about 2 inches aside.
– Bake for 10-12 minutes, or till the perimeters are golden brown.
– Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool fully.
– 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 completely earlier than serving.
Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill completely.
Instructions:
- Preheat oven to 350 degrees F (175 levels C).
- Line a baking sheet with parchment paper.
- In a big bowl, cream together the butter and sugars until gentle and fluffy.
- Beat in the eggs one by one.
- Stir in the flour, baking soda, and salt.
- Fold within the chocolate chips and peanut butter chocolate chip cookies butter.
- Roll the dough into 1-inch balls, pressing every ball right into a disk.
- Place the disks on the prepared baking sheet, spacing them about 2 inches aside.
- Bake for 10-12 minutes, or until the perimeters are golden brown.
- Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill completely.
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