- 30
Ingredients
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 1 1/4 cups sugar
- 1 cup smooth peanut butter
- 2 eggs, at room temperature
- 1/3 cup unsalted roasted peanuts, chopped
- 6 cups miniature pretzels, chopped
Preparation
Step 1
Directions:
1. Line 2 cookie sheets with
parchment. Position racks in the
upper and lower thirds of the oven
and preheat to 350°. In a bowl, whisk
together the flour and baking soda.
Using an electric mixer, beat
the butter, sugar and peanut
butter on medium speed until
fluffy, about 5 minutes. Add the
eggs 1 at a time, beating well
after each addition. With the mixer
on low speed, gradually add the
flour mixture, beating until just
combined; stir in the peanuts.
Place the pretzels in a bowl.
Using a 1 1/2-inch-diameter cookie
scoop and working in batches,
drop a few balls of dough in the
bowl and toss to coat. Place the
cookies on the prepared pans.
Bake, rotating the pans after
10 minutes, until golden but still
soft to the touch, about 15 minutes.
Let cool slightly before transferring
to racks to cool.