Peanut Butter Cookies with Chocolate Chips and Pretzels
These Peanut Butter Cookies have most perfect ratio of peanut butter and chocolate chips. They may be the best PB cookies ever…
Equipment
- 1 Stand Mixer with a bowl and paddle attachment
- Parchment Paper
- Cookie Scoop that fits 2 tablespoons
Ingredients
- 1 2/3 cups Gluten Free Cup4Cup All-Purpose Flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 ½ sticks unsalted butter melted and then cooled to lukewarm
- ½ cup smooth peanut butter
- ½ cup light brown sugar
- ½ cup sugar
- 2 teaspoons vanilla extract
- 1 large egg at room temperature
- ½ cup semi-sweet chocolate chunks plus extra for the tops of the cookies
- ½ cup Gluten Free pretzels broken into pieces, optional
- Flaky Sea Salt such as Maldon, for sprinkling
Instructions
- Stir together the flour, baking powder, baking soda, and Kosher salt. Set aside for later use.
- Place melted butter, peanut butter, and both sugars into the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed just until combined.
- Add vanilla extract and egg. Raise heat to medium and mix for about 30 seconds. Scrape down the sides, if needed.
- With the mixer running on medium-low, little by little, add in the flour mixture until just combined. Do not overmix. Add in the chocolate chunks (and pretzels, if using) just until combined.
- Prepare a parchment lined baking sheet. Using a 2-tablespoon-sized cookie scoop, scoop the batter into portions onto the baking sheet. Press 2-3 extra chocolate chips onto the tops of each cookie, if desired. Cover with plastic wrap and refrigerate at least an hour or up to 3 days (the longer the better).
- When ready to bake, remove cookie dough from the refrigerator. Adjust rack to middle position and preheat oven to 350°F. Line a sheet pan with parchment paper. Bake the dough in batches, spacing the pieces at least 2 inches apart from one another. Bake for 7 minutes, then remove from oven and tap sheet pan a few times lightly on the counter to flatten out the dough just a bit. Place sheet pan back into the oven, flipped the other way around, and bake for another 7-8 minutes, until lightly golden but still gooey on the inside.
- Remove from oven and tap sheet pan a few times lightly on the counter to flatten even more. Sprinkle with flaky sea salt. Let cool for at least 5 minutes, then transfer to a wire rack to finish cooling, if desired.
Notes
The cookie dough can be frozen in an airtight container or plastic zip-close bag for up to 3 months. Space out onto a parchment-lined sheet pan and defrost completely before baking.
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