#TastyTuesday is back, and this time we’re featuring a delicious recipe from Rebecca Swanner of the Let’s Eat Cake blog. With this recipe, Rebecca puts a little twist on Jacques’ chocolate chip cookie — by adding pretzels and peanut butter! You can find the original recipe on her blog.
Ingredients:
- 1 ??cups?cake flour?plus 2 Tbsp.
- 1 ??cups?bread flour?plus 1 Tbsp.
- 1??tsp.?baking soda
- 1 ??tsp.?baking powder
- 1 ??tsp.?coarse kosher salt
- 1??cups?butter?salted
- 1?cup?sugar
- 1?cup?brown sugar
- 2?eggs
- 2?tsp.?vanilla
- ? cup?crunchy peanut butter
- 2?cups?pretzels?or more
- ? cup 60% chocolate discs
- 1?tsp?flaky sea salt
Directions:
(Yields about 20 cookies)
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Whisk flours, baking soda, baking powder, and salt in large bowl until combined.
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Cream butter, sugar, and brown sugar in stand mixer for 3 minutes on medium-high speed.
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Turn speed to medium. Add eggs, one at a time, mixing for 30 seconds before adding the second.
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Add vanilla and peanut butter.
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Turn speed to low. Slowly add flour mixture.
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Add pretzels and chocolate chips.
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Turn off mixer. Cover bowl with plastic wrap and place in fridge for 24 hours.
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Preheat oven to 350°F and remove cookies from fridge.
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Use #16 disher to portion out cookies onto parchment-lined baking sheet.
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Top each with a small pinch of flaky sea salt.
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Bake for 10-12 minutes (disher size #16) or 8-10 if smaller. Bake just until edges are just golden. Baking times may vary depending on how long the dough has been out of the fridge, but be careful to not overbake.
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Let cool for 3 minutes on baking sheet then move to cooling rack.
Don’t forget to share your creations with me on?Instagram?by using #JacquesTorres, or tagging @JacquesTorres in your post to be featured on my Instagram feed!