Description
Sometimes a dessert can be a little extra. These chocolate peanut butter pretzel cookie cups layer a salty pretzel crust with soft peanut butter chocolate chip cookie dough, a melty Reese’s cup in the center for the ultimate sweet-and-salty bite.
Ingredients
Units
Scale
Pretzel Crust
- 1 1/2 cup small pretzel twists, finely crushed
- 1 tbsp brown sugar
- 4 tbsp butter, melted
Chocolate Peanut Butter Cookie Dough
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 sticks cold butter, cubed
- 2 large eggs, room temperature
- 1 tsp vanilla
- 1 cup peanut butter
- 1 cup chocolate chips
- Mini Reeces
- Flakey salt
Instructions
- Preheat oven to 350ºF. Line muffin tins with liners.
- In a food processor, pulse pretzels and brown sugar to a fine crumb. Add melted butter and pulse until combined. (You can also crust the pretzels in a bag using a rolling pin. Add them to a bowl to mix in butter and sugar. )
- Firmly press 3 tbsp of crust into the bottom of each cup. Bake in preheated oven for 5 minutes.
- Make the cookie dough. In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set to the side.
- You can use a handheld electric mixer or a stand mixer. In a large mixing bowl or bowl of an stand mixer with paddle attachment, cream cold butter until soft and whipped. Add in sugars, mixing on medium speed until combined and fluffy. Next, mix in creamy peanut butter until blended.
- Mix in eggs, vanilla and peanut butter until evenly combined and creamy.
- Add half of the flour mixture into the creamed butter mixture and beat on medium speed until just combined. Add in the remaining flour mixture and mix in until just combined. Mix in chocolate chips on low speed (or with a spatula) so you don’t over mix the dough.
- Scoop a large cookie dough scoop into each crust-lined muffin tin. Gently press the dough in an even layer in the muff tins. Bake for 13-15 minutes until edges are golden brown.
- Immediately when the cookies are out of the oven, press mini reeces into the center of each cookie cup. Once the chocolate on the tops of the Reece’s has melted, press a pretzel into the top of each cookie. Let the cookie cups cool for 10-15 minutes before enjoying. (Add a sprinkle of flakey salt to the top of each cookie for a extra salty flavor.)