I’ve already mentioned my lifelong love of all things sweet and salty. So when I see a sweet and salty recipe, I take notice, and my mouth starts to water. This recipe for sweet and salty peanut butter cookies from Hershey’s caught my eye, particularly since Max, the youngest spawn of He Who Must Be Fed, shares my love of sweet and salty concoctions (along with my acerbic wit, but that’s another topic for another day).
- 2 sticks of butter softened
- 1-1/2 cups sugar
- 2/3 cup peanut butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1-2/3 cups peanut butter and chocolate chips
- 3 to 4 cups crushed pretzel pieces
Heat your oven to 350 degrees.
Place pretzels in a zippered plastic bag and crush them. I used a meat tenderizer, which worked really well.
Beat butter, sugar and peanut butter in a bowl until creamy. Add eggs and vanilla and beat well. In a separate bowl, stir together flour and baking soda then add it to your butter mixture. Be sure to blend them together well.
If you go to the recipe from Hershey’s, you’ll notice a few differences in my ingredients. Here’s why:
- Max suggested using a combination of peanut butter and chocolate chips, and he was right. The added chocolate made these even more delicious.
- I crushed four cups of pretzels – the recipe calls for four to five cups — but I only needed about three. It wasn’t a huge problem because I used the remaining crushed pretzels to make bark. But, if you don’t have any plans for those additional crushed pretzels, you may want to crush three cups and see if you need any more before crushing more.
- I also crushed my pretzels into slightly smaller pieces – ½ inch and smaller — so they’d be easier to add to the cookie dough.
- I didn’t bother with the optional coarse salt. The salt from the pretzels was more than sufficient.
Enjoy. I hope you like these.