Is there a more addictive combination than sweet and savory? If you ask me – of course not! The sweetness that comes with saltiness together automatically makes the dessert tastier, simply because the balance of flavors is more correct. This little “game” on your taste buds, after taking the bite, creates the wow effect. So, it’s not really surprising why chocolate and pretzels combine so well, and when you add peanut butter to the equation – it’s a real treat.
Just like these cookies! I made them together with Tomer Umansky, a good friend of mine that is such a talented pastry chef. We absolutely LOVED the result; soft and buttery on the inside, a little crunchy on the outside, bursting with chocolate that melts between bites and with pretzel crumbs and some more salt that crackles at the top.
These are exactly the kind of cookies that will fit perfectly in the Purim Mishloach Manot, and will make any regular delivery – perfect! Their great texture comes mainly due to their large size, so it’s important to make them BIG. Pay attention to the comments at the end of the recipe with suggestions for making them dairy-free and gluten-free so they can suit everyone.
Chocolate Chip Cookies with Pretzel and Peanut Butter
7-8 large cookies
For the cookies:
- 50 grams butter (at room temperature (see notes for dairy free version))
- 75 grams of smooth peanut butter (preferably natural)
- 150 grams (1/2 cup + 2 tablespoons) dark brown sugar
- ½ a teaspoon of salt
- 1 teaspoon vanilla extract
- 1 large egg
- 210 grams (1 ½ cups) of AP flour (see notes for the gluten-free version)
- ½ teaspoon baking powder
- ¼ a teaspoon of baking soda
- 200 grams of chopped dark chocolate or chocolate chips
- Salted pretzel (see notes for the gluten-free version)
- A little coarse salt
- Preheat oven to 190 Celsius degrees.
- In a mixer bowl with a paddle attachment, place butter, peanut butter, sugar, vanilla and salt and mix until a uniform mixture with a creamy texture is obtained.
- Add in the egg and mix until it is absorbed into the mixture.
- Scrape the sides of the bowl with a spatula and add in flour, baking powder, baking soda and almost all the chocolate (leave a little to garnish the top).
- Mix until large chunks of dough are obtained.
- Roll out large dough balls, flatten them and place on a baking tray lined with baking paper.
- Decorate the top of the cookies with pretzels and chocolate. Sprinkle with a little salt.
- Bake for 8-12 minutes or until cookies are golden and firm on the sides, but still slightly soft in the center.
- Cool and serve.
- The cookies are at their best on the day of baking but can be kept in an airtight box for up to 3 days. It is recommended to warm the cookies slightly before serving.
- Instead of dark chocolate you can use milk or white chocolate in the same amount.
- It is important not to give up salt because it balances the sweetness and emphasizes the flavors.
- We used natural peanut butter, but you can also use regular smooth peanut butter.
- To add crunch, you can also add coarsely chopped roasted nuts or peanuts to the cookies.
- The cookies can be frozen in an airtight container for up to a month. It is highly recommended to reheat them before serving.
- Gluten-free version: Use gluten free flour mix in the same amount instead of white flour, as well as a gluten-free pretzel.
- Dairy-free version: Use 40 grams of coconut oil instead of butter. You can also use vegan butter or margarine in the same amount instead of the butter.