Recipe: Chocolate & Peanut Butter Chip Pretzel Cookies

Makes 24 cookies

Ingredients:

1 1/2 cups of all purpose flour

1/2 tsp. of salt

1/4 tsp. of baking soda

1/2 cup of butter at room temperature

1/2 cup of tightly packed light brown sugar

1/3 cup of granulated sugar

1 egg (beaten)

1 tsp vanilla extract



1 cup milk chocolate chips

1/2 cup peanut butter chips

1/2 cup broken up pretzel pieces

Preztel Salt or Sea Salt



It seems like the culinary world has been slightly obsessed with the salty/sweet combination lately. I keep seeing salted caramel desserts and fleur de sel sprinkled on top of various desserts. I for one, am completely for this. Once I made the infamous NY Times chocolate chip cookie recipe with sea salt sprinkled on top, I was hooked. So when I had a bunch of left over pretzel salt from making soft pretzels, I knew exactly what I would do with it.These cookies were awesome. I loved what the pretzels added to the cookie. They stayed nice and crispy, which was a great contrast to the chewy cookie. And of course you can't go wrong with milk chocolate chips and peanut butter chips.I absolutely loved the combination of pretzel, milk chocolate, and peanut butter and I would make these again in a second. The only change I might make next time is to the base cookie recipe. I strayed from my normal recipe because I wanted to find a recipe that made less cookies (strange, I know). This recipe was good, but if you have a favorite cookie recipe feel free to use that instead.Another note about these cookies is that they did not spread very much for me. The first batch barely spread at all, so I smushed down the second batch a little before putting them in the oven.

Directions: