Sweet and salty (who?…never mind!) meet in these chewy Pretzel Cookies, or Blondies if you prefer!Jump to Recipe
There are loads of cookie recipes out there, even more peanut butter cookies recipes, and this one isn’t revolutionary but its particularity holds in its sweet and salty combination and in its number of serving (so you won’t have leftovers or at least not a semi-dozen!).
I like to have one medium cookie. Not a large one that is sometimes too much for just a little break, not a tiny one because its texture wouldn’t be the same and I wouldn’t have the time to enjoy it. A medium one is good.
You’ve understood, for this recipe you will end up with 6 medium cookies, or 6 medium Blondie bars. Your call. That way you can either just have one, or enjoy two servings and feel you’ve had more 🙂
I added cornstarch to help the cookies not collapse after the baking, and the chilling prevent overspreading. Just make sure you don’t keep the dough in the fridge more than 30 minutes or it will be quite hard and difficult to scoop and…to spread.
You can flatten them before or after baking if you want larger cookies with the same amount of dough. I recommend flatten them after: I noted that they won’t develop the same texture if flattened before: they are crispier than chewy. Decide what suits you best.
By these previous notes you can make different variations of these cookies or just choose the one that calls you. Enjoy!
Peanut (or any nut you want!) butter Cookies OR Blondies, baked with pretzel pieces to satisfy your sweet and salty craving.
- 80 g all-purpose flour 2/3 cup
- 8 g cornstarch 1 tbsp
- 20 g oats 1/4 cup
- 1/4 tsp baking powder
- 38 g butter -room temperature- 1/8 cup (2 tbsp + 1 full tsp )
- 16 g granulated sugar 1 tbsp
- 33 g brown sugar 2 tbsp +1 tsp
- 67 g peanut butter 1/4 cup
- 1/3 egg
- 1/4 tsp vanilla
- 1/4 cup pretzel pieces
- crushed pretzel M&Ms pieces -optional- for the cookies
If you are making the blondies, preheat the oven to 350°F (180°C). Line one large baking sheets with parchment paper (cookies) or a 4-inch square pan (blondies). Set aside.
With a wooden spoon, mix the flour, cornstarch, oats and baking powder together. Set aside.
In a medium bowl with a hand-mixer or stand mixer with paddle attachment, cream the butter and the sugars until creamy and light.
Add the peanut butter and mix until incorporated.
Then add the egg and vanilla and mix just until incorporated.
On low speed, add the flour mix, and then the pretzel pieces.
COOKIES: Chill the dough for at least 30 minutes to prevent overspreading. You can took the risk and skip this step.
BLONDIES : Spread evenly the dough in the pan. You can add whole pretzels on top if you want. Bake for 15 minutes and let cool in the pan.
Preheat the oven to 350°F (180°C) if you are making the cookies.
Scoop 6 cookies out of the dough and sprinkle with crushed M&Ms if desired.
Bake for 9 minutes. Set aside to cool before handling. Cookies will be very soft in the center and crumbly on the sides.
*Cook time for the Blondies: 15 minutes