Happy Wednesday everyone! Is this week flying by or what? I also feel like this summer is already flying by, and it just began!. I’m not a fan of this. I mean, potentially, we could have snow here in Colorado in a month and a half. I love snow, but I think summer can stick around for a little while. Am I right, or am I right? I know it’s hard to fathom turning on your ovens right now, but it is totally worth it for these loaded chocolate peanut butter pretzel cookies. Well that was quite the mouthful (pun intended). Trust me. It’s worth it.
Imagine all of your favorite ingredients loaded into one cookie, or at least imagine all of MY favorite ingredients loaded into one cookie. This is essentially what this cookie is. I love a little salty with my sweet, and I go back and forth with how strong my sweet tooth can be. Lately, I’ve been craving salty foods with a touch of sweetness, so that’s when I decided to whip a batch of loaded chocolate peanut butter pretzel cookies!
Although, in the end, these cookies really turned out more of a sweet food with a touch of salty. ;)
Who’s keeping track though, really…
The pretzels and the peanut butter really make these cookies shine. Not only do you get that glorious salt factor that you crave with these loaded chocolate cookies, but you get a crunch too. I love a soft cookie. There is nothing better, but a little crunch never did anything to anyone!
These cookies are gooey, soft and sensual. Yes sensual. You will be going back for just one more … and then just one more … before you know it they all will be gone!
I love/hate when this happens. :)
Important Tidbit: Please chill the dough. It’s so important that you do. Often when you put warm cookie dough in the oven it just falls apart in a disastrous mess. There is a way to get around chilling the dough. You could always start with cold ingredients. Yes cold butter will mix, but it will take some time. I prefer using room temperature ingredients no matter what I’m baking (unless it’s a biscuit or pie dough of course), but this is totally up to you.
Also, these cookies can completely be done by hand or with an electric hand mixer. I understand that many don’t have a stand mixer. This is totally fine. It is quite the investment! Just follow the directions in the recipe as is, and replace the steps that include the stand mixer with a hand mixer or a hefty wooden spoon!
Let’s talk beer!
Brewed By: Prairie Artisan Ales
Style: Imperial Stout aged on Coffee, Cacao Nibs, Vanilla Beans & Chili Peppers
ABV: 14% (it varies from batch to batch)
Description: Prairie Bomb! is a very, very special beer. It doesn’t get much more special than this guy. The first time I had Bomb! I was completely amazed. Of course, I had heard the stories of how incredible it is, but never will you truly know it’s impact until you’ve actually tried it. This beer is quite literally like an explosion of flavors in just one sip. Coffee, cacao nibs, vanilla beans and chili peppers make up the flavor profile in this delicious stout. The chili isn’t anything that will make you sweat, but it gives just a little bit of heat that has you going back for more. I really like Bomb! for the pairing with these cookies. I especially like the chili notes in the beer with these cookies. It’s such a fun combo that’s so hard to say no to! Bomb! isn’t the easiest beer in the world to find, and often when it hits the shelves, it goes quickly. Keep a close eye or just drive to Oklahoma when it is released. It’s totally worth it!
I hope everyone is having a great week! Here is the delicious recipe!
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup vegetable or canola oil
- 1 1/2 cups brown sugar
- 1/4 cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 cup peanut butter almond butter or cashew butter may be substituted
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup dark chocolate chips
- 1 cup peanut butter chips
- 2 cups pretzels roughly chopped
- In the bowl of a stand mixer (with paddle attachment fixed), whip together the butter, oil and sugars until light and fluffy. Add each egg, one at a time, making sure the first one is fully incorporated before you add the second one. Add the vanilla extract and peanut butter and mix again until smooth.
- In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder and sea salt.
- With your stand mixer set on low, slowly add the dry ingredients to the wet until they are just incorporated. Do not overmix. Gently fold in the chocolate chips, peanut butter chips and pretzel pieces.
- Wrap the dough tightly in plastic wrap and place in the refrigerator to chill for 2-4 hours.
- Preheat your oven to 350 degrees F and line 2 large baking sheets with parchment paper or silicone mats.
- Scoop heaping tablespoons of the dough onto the prepared baking sheets. I baked approximately 8 per sheet.
- Bake at 350 degrees F for 8-10 minutes or until the edges are set. The cookies will still be soft in the middle. Remove from heat and set aside to cool for 2 minutes on the pan and then transfer the cookies to a wired rack to cool the rest of the way.
- Store in an airtight container for about a week. Enjoy!