Salted Peanut Butter Cup Brown Butter Chocolate Chip Cookies (with Pretzels!)
Everything you didn’t know you needed in cookie form–these salted peanut butter cup brown butter chocolate chip cookies with pretzels are a mouthful of deliciousness. Every bite has sweet and salty in it, which (in my opinion) is the best flavor combination out there. Chewy, crunchy, peanut buttery, chocolate-y: does it get any better? I say nay.
I was wanting to come up with a cookie recipe that had both sweet and salty in it for our small group get together this past weekend. For some reason I couldn’t stop thinking about having pretzels baked into said cookies. Perhaps because Mitch and I, along with a childhood friend of Mitch’s, went walking around the 2013 “America’s coolest small town” where the oldest pretzel bakery in America is located: Lititz, PA. I used Tom Sturgis Little Ones for this recipe–they’re the perfect size and yummy little pretzels.
I thought a peanut butter based chocolate chip cookie is where I would start. And I definitely wanted to have brown(ed) butter in there as well. Brown butter just adds a whole other level of flavor to baked goods and I happen to love it. My mom used to bake with it a lot and I will continue that tradition in our family. I used the Golden Barrel Brown Butter Molasses Chocolate Chip Cookie as the base recipe here, adding all the additions you see to it.
There are chopped peanut butter cups, three different types of chocolate chips (just because I could), pretzel pieces, and flaky sea salt in these here cookies. Or in other words, they’re loaded.
I wasn’t sure how they would go over at our small group last Sunday, but let me just tell you–they were a hit. Like, a one-bite-in hit. I think the thing with these cookies is that they’re just so full of flavor–from the brown butter and peanut butter, to the molasses undertone, to all the add-ins, these are not a boring cookie.
I used my large cookie scoop to make substantial cookies here. So feel free to use whatever size you want. I think next time I’ll try my medium-sized scoop. Either way, these cookies didn’t last long. One tip–refrigerate your dough for at least an hour. This prevents the cookies from spreading too much. I chilled my dough overnight and about an hour or so before I was ready to bake, I let the bowl sit on the counter.
I recommend your making them this weekend for a sweet treat for your friends and family. They’re sure to put a smile on your face as you bite into that flavorful mouthful. 🙂