Dark Chocolate Peanut Butter Cup Pretzel Cookies
 
Prep time
Cook time
Total time
 
Super dark chocolate cookies stuffed with peanut butter and rolled in pretzel crumbs!
Author:
Recipe type: Dessert, Cookies
Serves: 24
Ingredients
  • 8 ounces baking chocolate, roughly chopped
  • 4 tablespoons unsalted butter
  • ⅔ cup all-purpose flour
  • 3 tablespoons good-quality cocoa powder (I like Ghirardelli)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup dark-brown sugar, packed
  • 2 tablespoons granulated sugar
  • 2 teaspoons pure vanilla extract
  • ⅔ cup semisweet chocolate chips
  • ½ cup creamy peanut butter
  • ¼ cup powdered sugar
  • ~1 cup pretzel crumbs (pulse pretzels in the food processor until fine)
Instructions
  1. Preheat oven to 350.
  2. Melt the chocolate pieces and the unsalted butter in a double broiler (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, 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.
  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. Once you have a ball of dough with the peanut butter in the center, flatten the ball slightly and then drop into the pretzels crumbs. You can coat one side or all over (I did a bit of both). Repeat with remaining dough, then bake for about 11 minutes. Watch carefully after 10 minutes, because you want these just a bit underdone.
Notes
Do NOT refrigerate the dough. It will become hard and difficult to work with. I used Skippy Natural peanut butter and it worked splendidly.
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2013/05/21/dark-chocolate-peanut-butter-cup-pretzel-cookies/