Golden Barrel

Salted Peanut Butter Cup Brown Butter Chocolate Chip Cookies (with Pretzels!)

Everything you didn’t know you needed in cookie form–these peanut butter cup brown butter chocolate chip cookies with pretzels are a mouthful of deliciousness.

CourseCookies

Servings

about 20large cookies

Servings

about 20large cookies

Ingredients

1cup (2 sticks) butter, divided
3/4cup Golden Barrel Dark Brown Sugar
1/3cup Golden Barrel organic cane sugar
2Tbsp Golden Barrel Supreme Baking Molasses
2/3cup peanut butter
2 eggs
1Tbsp vanilla extract
2 1/4cups all-purpose flour
1tsp baking soda
1/2tsp salt
1cup chocolate chips
1cup chopped peanut butter cups
1cup broken pretzel pieces
flaky sea salt, for sprinkling (optional)

Instructions

(If baking right away, preheat oven to 350 degrees F, or wait till dough is chilled to preheat. I chilled mine overnight.) Line baking sheets with parchment paper, or use baking stones. In skillet over medium heat, melt one stick of butter. Stir occasionally, until frothy and brown bits appear and butter smells nutty, about 7-10 minutes. Remove from heat and pour in bowl to slightly cool.
In a bowl attached to a stand mixer (or with hand mixer), cream together the other stick of softened butter, cooled brown butter, sugar, brown sugar, peanut butter, and molasses for several minutes. Add the eggs and vanilla and beat for several minutes until light and creamy.
In separate bowl, whisk together dry ingredients: flour, baking soda, salt. With mixer on low, slowly add the dry ingredients to the batter until just combined. Stir in chocolate chips and peanut butter cups. (You can then cover the bowl with plastic wrap and stick in the fridge for at least an hour or up to several days.)
With a large-sized (or whatever you prefer) cookie scoop, scoop out dough onto prepared baking sheets. Press dough down slightly and press a few broken pretzel pieces into dough. Sprinkle with sea salt. Bake one sheet at a time in preheated oven for 5 minutes, then take out and tap the sheet on counter to flatten the cookies a bit. Bake for another 3-4 minutes or until lightly browned around edges. After removing from oven, tap the pan again and let cool on baking sheet for 10 minutes before transferring onto wire rack to cool completely. Store in airtight container.