Tuesday, June 18, 2013

Cookie Monday: Dark Chocolate Peanut Butter Pretzel Cookies

As is becoming the trend lately, a friend posted this recipe to my Facebook. A lot of people do this now, largely because they know I'll probably end up making them eventually. (I will have another post later that is about another Facebook-prompted food project.) So these sound like everything amazing in life: chocolate cookies stuffed with peanut butter, topped with pretzels. I happened to have a bag of Trader Joe's Peanut Butter-Filled Pretzel bites so I used those for the topping.

I didn't love these, but a LOT of other people did. I personally felt that they were too dense and - surprisingly - not chocolatey enough. I had a huge amount of trouble with the dough - it wouldn't set up. It kept being too liquidy, like a brownie batter. I added sooooooo many more dry ingredients (trying very hard to keep up the ratios, but I'm sure this is what caused the density of the cookie) before it was even remotely malleable. It was really frustrating.

But! Like I said, a lot of people liked them. And that's good enough for a Cookie Monday. I just don't plan on making these again. Boo!

As my mom pointed out, these look kind of like poop. Sorry.

Dark Chocolate Peanut Butter Cup Pretzel Cookies
Tasty Kitchen

8 ounces (weight) Baking Chocolate, Roughly Chopped
4 tablespoons Unsalted Butter
2/3 cup All-purpose Flour
3 tablespoons Cocoa Powder
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 whole Eggs
3/4 cup Dark Brown Sugar
2 tablespoons Granulated Sugar
2 teaspoons Vanilla Extract
1/2 cup Creamy Peanut Butter
1/4 cup Powdered Sugar
1 cup Pretzel Crumbs
2/3 cup Semisweet Chocolate Chips

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. Repeat with remaining dough.

8. Bake for about 11 minutes. Watch carefully after 10 minutes, because you want these just a bit underdone.

Servings: 24

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