You know, I just don't know sometimes. Sometimes, I'm just tired or hungry, or wandering the aisles of the grocery store looking for some comfort in the form of junk food and I find some peanut butter and chocolate covered pretzels and I think, YES. And then, I come home and gild the lily by smashing them up and folding them into some double chocolate cookie dough with a dab of creamy peanut butter and sprinkle them with cocoa nibs because WE DESERVE IT. These are the go-big-or-go-home kind of cookies, the when-all-the-chips-are-on-the-table kind of cookies, the when-life-gives-you-lemons-you-make-chocolate-cookies kind of cookie.
1/2 cup (120 grams) granulated sugar
1/2 cup (120 grams) dark brown sugar
10 tablespoons (141 grams) butter, room temperature
1/3 cup (95 grams) smooth peanut butter
1 whole egg
2 teaspoons vanilla extract
2 tablespoons buttermilk
1 1/2 cups (220 grams) bread flour
1/2 cup (45 grams) cocoa powder
1 teaspoon baking powder
1 teaspoon salt
On the sidelines:
2 cups (170 grams) chocolate and peanut butter pretzels
2 cups (330 grams) chocolate chips
Cocoa nibs, for sprinkling- totally optional
Preheat the oven to 350 degrees. Line a few cookie sheets with parchment paper and set aside.
In the first bowl, cream together all ingredients for a few minutes.
Add the second bowl to the first and continue to cream for another minute or so.
Add in the third bowl to the dough and mix until evenly combined.
Fold in the broken pretzels and chocolate chips and ensure they are evenly distributed.
I like to chill my cookie dough at this point. One, it helps to merry the flavors and two, it helps ensure a more uniform final product. If you choose to chill the dough, do so for about an hour. If you're lacking time, go ahead and skip this step.
Portion the cookie dough onto the prepared baking sheets. I use a cookie scoop but a sturdy spoon will do the trick just as well.
Bake your cookies in the prepared oven until barely set- about 20 minutes. Let cool, if you can, and devour.