Soft & chewy cookies loaded with chopped peanuts, pretzels, and mini chocolate chips
Servings 30Cookies
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Chilling time 1 hourhr
Total Time 1 hourhr25 minutesmins
Equipment
1 oz. portion scoop Optional
Ingredients
1cupUnsalted Butter, softened
1 1/2cupsGranulated sugar
2Eggs, room temperature
2tspsVanilla Extract
2 1/2cupsAll-purpose Flour
1tspBaking Soda
1tspSalt
1cupMini chocolate chips
3/4cupChopped Peanuts
3/4cupPretzels, crushed*
Sea salt, for garnish
Instructions
Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment paper and set aside.
In the bowl of a hand or stand mixer fitted with a paddle attachment, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
In a small mixing bowl combine the flour, baking soda, and salt. With the mixer on low slowly add in the dry ingredients and mix until fully incorporated. Scraping down the sides as needed. Fold in the chopped peanuts, pretzels, and chocolate chips.
Chill the dough for an hour, or overnight if needed. Using a measuring spoon or a portion scoop, scoop out even amounts of dough, about 1 oz. Arrange 2-3 inches apart on the prepared cookie sheets.
Bake for 9-11 minutes until slightly golden brown, the cookies will still be soft. Allow to cool slightly on the cookie sheet before transferring to a cooling rack. Repeat with remaining cookies. Store in an airtight container for up to a week!
Notes
*Any type of pretzel will work, mini twists are very easy to crush