Best Curried Chickpea Salad
This Curried Chickpea Salad is a flavorful and nutritious twist on a classic salad, combining creamy curry dressing with protein-packed…
Get ready for the ultimate sweet-and-salty indulgence with these Salted Pretzel Peanut Butter Bourbon Chocolate Chip Cookies! Packed with creamy peanut butter, crunchy pretzels, gooey chocolate chips, and a hint of bourbon, these cookies offer a rich and complex flavor in every bite. Perfect for dessert lovers who enjoy a twist on classic chocolate chip cookies, this recipe is a must-try!
- Prep time15 minutes
- Cook time6 minutes
- Servings4
- DifficultyAdvanced
Ingredients
- 3 cups flour (360 grams)
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 cup creamy peanut butter (269 grams)
- 1 cup (227 grams) unsalted butter, at room temperature
- 1 cup (199 grams) granulated sugar
- 3/4 cup (142g) light brown sugar, packed
- 2 large eggs plus 1 egg yolk, at room temperature
- 3 teaspoons vanilla extract
- 3 and 1/2 Tablespoons bourbon or whiskey
- 1 and 1/2 cups semi-sweet chocolate chips, plus extra for decorating
- 1 cup semi-sweet chocolate, roughly chopped into chunks
- 1 cup mini hard pretzel twists, roughly chopped
- Flaky sea salt, for sprinkling
Instructions
- Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper and set aside.
- In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the peanut butter and butter until smooth.
- Gradually add in both sugars, one at a time, and beat until well combined, about 2 minutes.
- On low speed, add in the eggs and egg yolk, one at a time, beating well after each addition, and scraping the sides and bottom of the bowl as needed. Beat in the vanilla and bourbon.
- Gradually add in the dry ingredients, beating on low speed until just combined. Turn the mixer off.
- Using a rubber spatula, fold in the chocolate chips and chocolate chunks.
- Using a large cookie scoop, scoop out 1/4 cup portions of the cookie dough and roll it into balls. Place the balls on the prepared baking sheets, leaving at least 2-inches between each cookie for spreading.
- Gently press pretzels pieces down on top of each cookie ball, slightly flattening the ball. This will help them spread evenly in the oven.
- Bake, one tray at a time, for 14 to 16 minutes, or until golden brown and set. Repeat with all cookie dough.
- When the cookies come out of the oven, press a few extra chocolate chips and/or chocolate chunks on top while they’re still warm, and sprinkle with sea salt, if desired. Serve warm or cooled!
