So the first week of May is over. I can’t believe that Summer is around the corner and Q’s ball is this weekend! I was trying to think of a good cookie to bring up (trying to be a good girlfriend here) and instead of his usual favorite (Snickerdoodles), I thought I’d do a little experimenting in the kitchen.
These cookies are a good mix between crunchy and chewy, not too soft and not too hard (because we used a mix of butter and shortening). The added crunch and saltiness of the pretzels is a fun addition to an old favorite and I liked adding a little extra pizazz with the Fleur de Sel.
These babies stay fresh for a few days in an airtight container or you can pop them in the freezer in ziplocs and they’ll stay fresh for months. Since I made these cookies this past weekend and won’t be bringing them up until Thursday, I just bagged them and threw them in the freezer until then. Fingers crossed that Q loves them as much as I do.
Peanut Butter Pretzel Cookies
Makes 4 dozen cookies
- 1/4 cup softened unsalted butter
- 1/4 cup shortening (Crisco)
- 1/2 cup creamy peanut butter (not the unsweetened kind)
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup all-purpose flour
- 1 1/2 cups roughly chopped pretzel sticks
- 2 tablespoons Fleur de Sel
- Heat oven to 350 degrees F.
- In a bowl of a stand mixer or using a hand blender, cream together the butter, shortening and peanut butter. Beat in the two sugars until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla, scraping down the sides of the bowl to make sure they’re evenly incorporated. Add the salt, baking soda and flour and beat until just combined. With a spatula, fold in the pretzel pieces. Do not overmix.
- Chill the dough in the fridge for at least 1 hour. Roll the dough into balls (about 3/4 inch in diameter) and place each ball 2 inces apart on parchment paper-lined baking sheets. Use the back of a fork dipped in flour to gently flatten each cookie and make a crosshatch pattern. Add a small pinch of Fleur de Sel to the top of each cookie.
- Bake the cookies for about 10 minutes, until lightly golden and just firm around the edges. Let them cool on the baking sheets for 3 minutes and then transfer them to a baking rack to cool completely.
Adapted from The Fannie Farmer Cookbook