Friday, October 19, 2012

Peanut Butter Chocolate Chip Pretzel Cookies

Q: What's better than peanut butter cookies?
A: Peanut butter chocolate chip cookies.

Q: What's better than peanut butter chocolate chip cookies?
A: Peanut butter chocolate chip pretzel cookies! 

The last two cookies.  It was sad to see them go.
While the classic combination of chocolate and peanut butter will always have a special place in my heart, I must say that the salty crunch in these pretzel-filled cookies adds a nice twist.

Peanut Butter Chocolate Chip Pretzel Cookies
  • 1.25 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter at room temperature
  • 1 cup creamy peanut butter
  • 3/4 cup sugar
  • 1/2 cup light brown sugar
  • 1 egg equivalent (I used Ener-G Egg Replacer Powder)
  • 1 tablespoon soymilk
  • 1 teaspoon vanilla
  • 1.5 cups Ghirardelli semi-sweet chocolate chips
  • 1.25 cups chopped (not crushed) pretzels
  • Salt, for sprinkling (optional)

First, preheat the oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper and set aside. 

Next, whisk together the flour, baking soda, baking powder, and salt in a medium bowl and set aside.
Then, in a large bowl, beat the butter, peanut butter, and sugars until smooth.  Add the egg equivalent, soymilk, and vanilla and beat again until well incorporated.  Add the flour mixture and beat until just combined.  Then, using a wooden spoon, stir in the chocolate chips and pretzels.

Drop the dough by heaping spoonfuls onto the prepared cookie sheets and lightly sprinkle each cookie with salt, if desired.  Bake for 10-11 minutes, or until the cookies are slightly brown on the edges. Allow the cookies to cool on the cookie sheets for a couple minutes before transferring them to a wire rack or paper towel.

Yields approximately 3 dozen cookies.

These cookies are soft, crunchy, sweet, and salty, all at the same time.  The chocolate, peanut butter, and pretzel flavors balance each other quite well, with no single flavor taking over.  The only flaw I can find with the cookies is that they were a bit fragile, but that didn't stop us from devouring them.  
Aside from the egg replacer powder, everything should be easy to find at the grocery store.  The good thing about egg replacer powder is that it can sit in the pantry for a long time without going bad.
 Ease of Preparation:         
There's nothing out of the ordinary in this cookie recipe: mix, bake, cool, and serve. 
Non-vegan friendliness:         
I look forward to serving these to non-vegan friends and family! 

1 comment:

  1. nom! What if they were chocolate-chocolate?