Chocolate & Peanut Butter Pretzel Crunch Cookies

Sometimes the world can just be chock full of disappointment. At the end of the day, you come home feeling mopey, dopey,  let down and just… disappointed.

But you know what will never leave you disappointed?

Chocolate + peanut butter.

Like dur.

There are gonna be times when someone just doesn’t come through for you, even though you were really counting on them.

When you take a step outside your comfort zone in hopes of resolving an issue, only to find yourself with more unanswered questions.

When plans and circumstances change up on ya, before you even know what the heck is going on.

When your $5 slice of cake looks way better in the display case than it actually tastes.

When someone who was supposed to be looking out for you, kinda uh… kicks you to the curb.

Fret not my friends, those days come and those days go, but one thing remains the same…

Chocolate and peanut butter will never let you down.

It’s a duo that we can believe in. Utter proof that some things really do last.

So go eat a cookie, stop belly aching and smile.          Every little thing is gonna be alright.          Promise.

Chocolate & Peanut Butter Pretzel Crunch Cookies

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cups all-purpose flour
  • 1/4 cup dutch-processed cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup creamy peanut butter
  • 4 tbsp unsalted butter, softened
  • 1-2 cups powdered sugar
  • 3/4 broken pretzel pieces
  • 12 ounces milk chocolate candy coating (or 12 ounces chocolate + 1 tsp shortening)
 preheat oven to 350 degrees fahrenheit and line baking sheet with parchment paper.
Sift together flour, cocoa, baking soda and salt. Set aside
Cream sugars and butter with an electric mixer until light and fluffy. add egg and vanilla and mix until evenly combined.
 Add dry ingredients.
Drop cookies by spoon on the baking sheet & bake for 8-12 minutes or until edges look crisp, rotating halfway through.
Let cookies rest for 2-3 minutes on baking sheet before carefully transferring to wire rack to cool completely.
While the cookies cool, beat the peanut butter and butter until smooth then beat in the powdered sugar 1/2 cup at a time until a thick consistency. Stir in the pretzel bits by hand.
Spread the peanut butter-pretzel frosting completely over the top of each cookie. Return to cookie sheet and place in the freezer 45 minutes to an hour.
Melt the candy coating in a small saucepan over low heat, stirring often. Take the frozen cookies and dip the peanut butter side in the melted chocolate to completely coat.
Set back on wax paper lined cookie sheet and allow chocolate to harden.
Makes about  2 dozen

2 thoughts on “Chocolate & Peanut Butter Pretzel Crunch Cookies

  1. You’re right.. the world can be full of disappointment but it’s what you make of it. And you made this wonderful Chocolate & Peanut Butter Pretzel Crunch Cookie that looks amazing, delicious, and something that helps at the end of each day. Love this.

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