Wings, pizza, sliders, chips & dips, spicy mystery meatballs – this is football food. No matter who you’re rooting for, we can all agree that the Super Bowl is all about snacking. It marks the end of our “new year, new me” diets. After over a month of depravation from all things deep fried, we unleash the beast and go all out on the snack zone. Indulge with me…
I’m a baker, but I reach for the salty over the sweet 9 times out of 10. So, when the Super Bowl rolls around I tend to spend most of the game sacking anyone who gets within 10 yards of that Spicy Buffalo Dip. My plan this year, however, is to kick off the salty snacks with a rush of sweetness. These Chocolate Peanut Butter Chip Pretzel Cookies huddle together in a single salty sweet cookie that will have you cheering “First and 10, do it again!”
Oh snap. Did I just reveal my secret past as a high school cheerleader? I generally don’t bring that up but since we’re on the subject…
Big G, little o, Go! Go to your kitchen and bake up some of these Chocolate Peanut Butter Chip Pretzel Cookies for the big game this Sunday. Eagle Power! (or power to whomever is playing in the Super Bowl this year)
- unsalted butter, at room temp - 1 cup (2 sticks)
- brown sugar - 1 1/2 cups
- large eggs at room temp - 2
- vanilla - 2 teaspoons
- all purpose flour - 2 1/4 cups
- Dutch cocoa powder - 1/4 cup
- sea salt - 1 teaspoon
- baking soda - 1 teaspoon
- baking powder - 1 teaspoon
- peanut butter chips - 1 cup
- dark chocolate chips - 1 cup
- pretzel twists - 1 cup broken bits, plus 30 for topping
- In your stand mixer with the paddle attachment, cream the butter and brown sugar together. Mix on medium-high speed for about 5 minutes, until light and fluffy.
- Slowly add the eggs one at a time and fully mix before adding the next, followed by the vanilla. Be sure to scrape down the sides of the bowl periodically.
- In a medium bowl whisk together the flour, cocoa powder, salt, baking powder and baking soda. Add the dry mixture to the butter mixture and mix on low until the flour is just incorporated.
- Fold in the peanut butter chips, chocolate chips and pretzel bits with a spatula or wooden spoon.
- Scoop cookies with a cookie scoop and top each with a full pretzel twist.
- Cover and chill the cookie dough balls in the refrigerator for 15-20 minutes.
- Preheat the oven to 350°F. Evenly distribute the cookies 2 inches apart on lined baking sheets.
- Bake for 10 to 12 minutes, depending on the size of dough balls, until the edges start to turn a deep brown. Rotate the trays halfway through the bake.
- Transfer to a cooling rack to cool and serve from the sidelines.