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!
