Peanut Butter Pretzel Cookie

I know I have said this before but I weird thing with Rachel Ray.

She is NOT my fav.

But I LOVE her magazine.

And I am going to go out on a limb and say that 99.9% of her recipes are NOT coming from her

but her staff.

This weekend I made a batch of cookies from this months issue. With a slight adaption.

Weirdo factoid about ME.

I DISLIKE nuts in my baked goods.

I know "NUTSO" {insert punch line drum beat}

Last night I ate around the nuts in my sisters b-day carrot cake.

So this recipe called for chopped peanuts, I substituted them with CHOCOLATE CHIPS!

Peanut Butter Pretzel Cookies

1 1/2 cups flour

1/2 tsp baking soda

1 1/2 sticks unsalted butter {at room temp}

1 1/4 cups sugar

1 cup smooth peanut butter

2 eggs {at room temp}

1 cup semi sweet chocolate chips

6 cups miniature pretzels, chopped {seems like a lot but goes quickly}

-Preheat oven to 350. Arrange racks in upper and lower 3rd of oven.

-Line cookie sheet with parchment paper.

-In bowl whisk together flour and baking soda.

-Using an electric mixer beat butter, sugar, and peanut butter on medium speed until fluffy, about 5 mins

-Add one egg at a time mixing well after each addition.

-With the mixer on low speed gradually add flour, until just combined.

-Stir in chocolate chips

-With the chopped pretzels in a bowl, take 1 1/2 in dough balls and coat in the pretzels. Add to cookie sheet {these do not spread to much so you can fit a good amount on each sheet}

-Bake, rotating the pans after 10 mins. Bake a total of 15 mins until golden brown but still soft to the touch.

-Let cool slightly then transfer to cool surface.

ENJOY!