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Dark Chocolate Peanut Butter Cup Pretzel Cookies

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Super dark chocolate cookies stuffed with peanut butter and rolled in pretzel crumbs. It’s the cookie you always wished existed, and now it does!

Ingredients

  • 8 ounces, weight Baking Chocolate, Roughly Chopped
  • 4 Tablespoons Unsalted Butter
  • ⅔ cups All-purpose Flour
  • 3 Tablespoons Cocoa Powder
  • ½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 2 whole Eggs
  • ¾ cups Dark Brown Sugar
  • 2 Tablespoons Granulated Sugar
  • 2 teaspoons Vanilla Extract
  • ½ cups Creamy Peanut Butter
  • ¼ cups Powdered Sugar
  • 1 cup Pretzel Crumbs
  • ⅔ cups Semisweet Chocolate Chips

Preparation

1. Preheat oven to 350ºF.
2. Melt the chopped baking chocolate and the unsalted butter in a double boiler (or a makeshift double broiler: simmer water in a pan and set a glass bowl over the top). Stir frequently, and remove from heat as soon as it melts.
3. Whisk together the flour, cocoa, baking powder, baking soda, and salt in a separate bowl.
4. In a large bowl, beat together the eggs, sugars and vanilla until fluffy. Slowly mix in the melted chocolate. Gradually add the flour, scraping the bowl after each addition, until just combined. Fold in chocolate chips.
5. In a separate bowl, beat together the peanut butter and powdered sugar until fluffy. Set aside.
6. Line a cookie sheet with parchment paper. Scoop heaping tablespoons of dough, roll into a ball, and set on the parchment paper, then flatten with your hand. Drop about 1 teaspoon of the peanut butter filling in the center of the dough, then fold the dough around the peanut butter. If the peanut butter comes out of the top, just grab some extra dough to fill in the gap.
7. Once you have a ball of dough with the peanut butter in the center, flatten the ball slightly and then drop into the pretzel crumbs. You can coat one side or all over (I did a bit of both). Repeat with remaining dough.
8. Bake for about 11 minutes. Watch carefully after 10 minutes, because you want these just a bit underdone.

Chocolate cookie recipe adapted from Martha Stewart. Recipe inspired by Sweet Pea’s Kitchen.

One Comment

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Randi Broida on 1.9.2015

Just finished making these cookies. I think the flour should be 1 2/3 cups and there might have been a misprint. 2/3 cup flour was not enough to make the dough. However, after adding the flour and the semi sweet chips (which was not on directions), my cookies came out absolutely delicious. It only made 20 oookies but they look great that big!!!! They are a gift for a BIG big birthday!

2 Reviews

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Kate Ramos on 6.22.2013

Delicious! They were ridiculously good!

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Lydia Davis on 6.13.2013

Delicious!! The only “critique” I have is that is that you’ll need to use extra dough on top to cover all the peanut butter, which cuts down on the total amount you can make. I cut down on half the sugar since I used some semi-sweet baking chocolate and they were still amazing! Definitely a keeper:)

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