Wholesome Peanut Butter Pretzel Chocolate Chip Cookies
Every bite has a chewy, crisp edge with a soft and chocolatey center - extra yummy!
Servings: 18 cookies
Calories: 251kcal
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1/2 cup maple syrup
- 1/2 cup peanut butter
- 1 large egg
- 1 tablespoon vanilla extract
- 1 3/4-2 cups almond flour (see note for alternative)
- 1 1/2 cups old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chips or chunks
- 1 cup mini salted pretzels, broken use gluten-free if needed
- 1/3 cup salted peanuts, roughly chopped (optional)
- flaky sea salt for sprinkling (if desired)
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.3. To the browned butter, mix in the maple syrup, peanut butter, egg, and vanilla, mixing until smooth. Add the almond flour, oats, baking soda, and salt. Gently fold in the chocolate, 2/3 cup of the pretzels, and the peanuts, if using. Let the dough sit 10-15 minutes. If the dough feels too sticky, add 1/4 cup almond flour. 4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. Add the remaining pretzel pieces to the dough balls, then gently flatten the dough down. Bake 9 minutes, then rotate the pan. Bake another 2 minutes or until the cookies are just beginning to set on the edges. They may look pretty browned because of the almond flour. 5. Let the cookies cool on the baking sheet. Sprinkle with sea salt. They will continue to cook slightly as they sit on the baking sheet. Store in an airtight container for up to 4 days.
Notes
Alternate flour: if you prefer, you can bake these cookies using a total of 2 cups all-purpose flour. The cookies will come out a little thicker, but be just as delicious!
Nutrition
Calories: 251kcal