Salted chocolate-pretzel peanut butter cookies

Salted chocolate-pretzel peanut butter cookies

You are King Midas.
You have the power to turn everything around you to gold. 
You are a wonderfully gifted and eternally beautiful person, 
And I thank the winds every time I think of you.

•     •     •

Thom's words of wisdom during a time when I felt as though my entire world was crumbling beneath my feet. If your world is crumbling (or even if it's not), just remember - you are King Midas.

Let's turn everything to gold.

Pretzel sticks
Pretzel flour
Creamy peanut butta
Mini chocolate chips
Salted chocolate-pretzel peanut butter cookie dough
Salted chocolate-pretzel peanut butter cookies

Notes: Cookies can be made gluten free by replacing the flour with a gluten free flour blend + 1/4 teaspoon xanthan gum and the pretzels with gluten free pretzels. If you prefer your cookies light and fluffy (opposed to thin and chewy), don't smash the cookies with a fork - lightly flatten them with the palm of your hand. I use Jif natural peanut butter in this recipe because it's really fucking delicious - but if you're opposed to the company, use a different natural peanut butter. Just make sure it's smooth and creamy. SERIOUSLY. If you want to replace the shortening with vegan butter, that will work - but the cookies will be a bit more oily. Also, someone try this recipe with salty potato chip crumbs and let me know how it turns out. Or graham crackers. Oh, and to make finely ground pretzel crumbs, simply blend pretzels in a food processor for 1-2 minutes - tada!

SALTED CHOCOLATE-PRETZEL PEANUT BUTTER COOKIES

1/4 cup non-hydrogenated shortening
1/2 cup creamy peanut butter
1/2 cup cane sugar
1/4 cup sucanat
1 tsp pure vanilla extract
1 flax egg
2 tbsp non-dairy milk
1/4 tsp fine sea salt
1/4 tsp baking soda
3/4 cup unbleached flour
1/2 cup finely ground pretzel crumbs
1/4 cup vegan mini chocolate chips
Coarse sea salt
, for topping

Preheat oven to 350˚F. Line two large baking sheets with silicone mats or parchment paper; set aside. In a large mixing bowl, cream the shortening, peanut butter, sugars, and vanilla extract using a hand mixer on high speed for one minute. Add the flax egg and milk; beat until incorporated. Stir in the salt, baking soda, flour, and pretzel crumbs with a wooden spoon; mix until combined then stir in the chocolate chips.

Using a 1 1/2 tablespoon cookie scoop, drop the dough onto the prepared baking sheets and flatten with a fork. Sprinkle with coarse sea salt. Chill baking sheets in freezer for at least 15 minutes - this helps the cookies retain their shape, so don't skip it. Bake at 350˚F for 10-12 minutes (one sheet at a time). Transfer to wire rack to cool then store in an air tight container. Will keep for up to three days.

*Frozen cookies can be stored in the freezer and baked as needed.

Yield: about 30 cookies

34 comments:

  1. oh yeah, i'm pretty sure i have everything i need for these in my kitchen. brb, gotta go make some cookies.

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  2. Great idea to use pretzel crumbs, not just pretzels! Love the way you think. I've done no-bake PB cookies with graham cracker crumbs and they turn out great - I'm sure the baked would be just as good!

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  3. Dying thinking about the potato chip combination...and graham crackers, which are one of my favorite foods ever. GAH. This recipe has gold dusted all over it. Just like you. xo

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  4. Pretzel flour?! Genius.

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  5. Oh no you didn't...make a cookie out of pretzels! Oh YES YOU DID!
    And that's really cool and amazing, so kudos.

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  6. These look ridiculously awesome!

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  7. Yum! And, I love the quote. Yes, let's turn it all to gold.

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  8. Lovely quote! And these cookies .... whaaa with pretzels ?? I didn't even know that was possible!

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  9. These look incredible and sound right up my street!

    Lucy Loves To Cook

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  10. Your justification on using JIF had me at hello. All of my hearts are for you, lady. When life gives you lemons, you paint that shit gooooold.
    xo

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  11. This recipe is so inventive!! I am always amazed by the quality of your photos!

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  12. Yep, this is happening. And I like your potato chip suggestion too. Hmmm...

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  13. These look daaaang good, friend! Yum!

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  14. Ooooh yum yum yum. Wish I had jar of these right now. Could definitely use them during essay writing time! What a wonderful little anecdote, too. It's a beautiful thing to have such supporting and loving people in your life.

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  15. A beautiful post, as always. I took it upon myself to make these today, totally gluten-free but not at all vegan. Thank you for the inspiration -- my version is up on my blog with all the credit given to you for the recipe!

    http://littledutchwife.com/2013/04/30/an-afternoon-for-cookies/

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  16. Totally loving the sound of these cookies! Yum! BTW...your pics are awesome!

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  17. what is the difference between cane sugar and sucanat(which Ive never heard of) and what is a flax egg? never heard of that either. Im assuming I can use a regular egg?

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    1. Sucanat hasn't had the molasses removed. Not sure about using a regular egg but click the flax egg measurement - it will take you to a recipe.

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  18. Sounds perfect. I love the idea of cutting the pb cookie with pretzels (because pretzels dipped in pb are the best, so pb baked with pretzels should be the best). Beautiful, as always!

    Treats With a Twist

    Melissa

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  19. In life, things don't always turn out how we hope, but we definitely have the power within ourselves to turn things around. These cookies sound like heaven... salty, sweet heaven...

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  20. Yes please thank you. Chocolate and salt is a winning combo.

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  21. No way! I recently discovered salted caramel pretzel froyo.... this sounds amazing. It's salty sweet genius.

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  22. These photos are absolutely beautiful. Your blog is lovely and very inspiring for me!

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  23. Thank you for sharing those words - so good and true. And a big yes to these cookies.

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  24. Those are the sweetest words. Peanut butter cookies with pretzel bits... you're a genius.

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  25. How am I just now discovering this site?! Healthy, quirky, down-to-earth, painstaking-honest, sweets-loving & gluten-free recipes? I feel like I just found the "New Girl" of blogs.

    ?...I found your site researching gluten-free (relatable) sites.

    Where did you turn to with your digestive issues? Any resources you'd recommend?

    Amazing site, seriously.

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  26. I love dipping pretzel sticks right in the peanut butter jar. I can't wait to try these cookies.

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  27. Never thought to add salt to a peanut butter cookie... nice idea

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  28. Iiii this looks amazing! I love it thanks :)

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  29. I love your pictures and recipes. I'd like to inform you of a great new website www.foodieportal.com. I would like to invite you to come and join us and share your wonderful pictures with us. We are simply foodies and we are not photography snobs, so picture perfection is not important, all we care about is delicious food.

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  30. AnonymousMay 06, 2013

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    Ѕpending some tіme and actual effoгt to make a toр nοtсh аrticle…
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  31. Oh no you didn't!

    This lady right here is now officialy drooling over her computer.. I am dying for anything salty at the moment.

    ..and yes! let's turn everything gold!

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