I'm a big fan of sweet and salty treats. I found this recipe in a past issue of a Rachael Ray magazine but hadn't tried it until today. If you like peanut butter and pretzels, this is a decadent little treat and there is no vanilla or cinnamon involved (typical BOP culprits when it comes to baking). Yum-o (in the words of RR)!
Ingredients:
1 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/4 cups sugar
1 cup smooth peanut butter
2 eggs, at room temperature
1/3 cup unsalted roasted peanuts, chopped
6 cups miniature pretzels, chopped
Directions:
Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350°. In a bowl, whisk together the flour and baking soda.
Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. With the mixer on low speed, gradually add the flour mixture, beating until just combined; stir in the peanuts.
Place the pretzels in a bowl. Using a 1 1/2-inch-diameter cookie scoop and working in batches, drop a few balls of dough in the bowl and toss to coat. Place the cookies on the prepared pans. Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes. Let cool slightly before transferring to racks to cool.
*I didn't have a full six cups of crushed pretzels to use. So, I decided to use crushed up Ritz crackers, instead. Just as tasty- lighter and a little crispier.
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