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Pretzel-PB-Chocolate-Cookies

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I’ve always had a sweet tooth. It’s genetic, paternal side. As a child, when my mom had girls night once a week, my Dad and I would bake (and eat) an entire roll of Pillsbury cookies (this was before break-and-bake, kids), while watching Star Wars and Indiana Jones flicks. And, thus, one of my many nicknames, The Cookie Monster, was coined.

But, now that I’ve gotten older, I’ve begun to prefer salty items (chips, cheese and crackers, French fries). Unwilling to give up my love for baking, I thought I’d try to master the sweet-and-salty combo with the aid of my Pink mixer. (KitchenAid pun intended).

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The recipe was obviously found on Pinterest and adapted fromĀ Sugar Cooking blog, thanks for the Pinspiration! Be warned: these cookies are borderline life-changing. They are amazingly good, and have also been used to impress book club goers, gentleman callers, and co-Bitches. Happy baking!

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Ingredients:
– 1 1/2 cups of all purpose flour
– 1/2 tsp. of salt
– 1/4 tsp. of baking soda
– 1 tsp. vanilla extract
– 1/2 cup of butter at room temperature
– 1/2 cup of tightly packed light brown sugar
– 1/3 cup of granulated sugar
– 1 egg (beaten)
– 1 cup milk chocolate chips
– 1/2 cup peanut butter chips
– 1/2 cup broken up pretzel pieces
– Preztel Salt or Sea Salt

Directions:
1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
2. In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
3. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztels. Cover and refrigerate for an hour.

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4. Preheat the oven to 350F.
5. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball.

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6. Bake for 10 minutes, varies depending on oven (mine is hot).

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