Peanut Butter Stuffed Chocolate Covered Pretzel Cookies 'N' Cream
Ingredients
Chocolate Covered Pretzels
-
30-40
pieces
mini pretzel twists
-
9
ounces
semi-sweet or milk chocolate
Cookies
-
1 ¼
cups
all-purpose flour
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
½
cup
salted butter, softened
-
½
cup
granulated sugar
-
½
cup
packed brown sugar
-
2
teaspoons
vanilla extract
-
1
piece
egg
-
1
cup
semi-sweet chocolate chips
Cream + Peanut Butter
-
½
cup
unsalted butter, softened
-
1 ⅔
cups
confectioners' sugar
-
1
teaspoon
vanilla extract
-
2
tablespoons
heavy whipping cream
-
a pinch
kosher salt
-
¾
cup
creamy peanut butter
Instructions
- Melt the chocolate in the microwave in 30-second intervals, stirring in between until smooth.
- Dip each pretzel in the melted chocolate and place them on wax paper-lined cookie sheets. Chill in the freezer for about 10 minutes until firm.
- Preheat the oven to 350°F and grease two cookie sheets.
- In a bowl, combine flour, baking soda, and salt.
- In a mixer, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy.
- Add the egg and mix well, then gradually add the flour mixture. Stir in chocolate chips.
- Roll the cookie dough into teaspoon-sized balls and place them on the prepared baking sheets. Bake for 7-9 minutes until lightly golden.
- Press the cold chocolate-covered pretzels into the warm cookies and let them cool completely.
- In a mixer, beat the softened unsalted butter until smooth, then add confectioners' sugar, vanilla, heavy cream, and salt, mixing until smooth.
- To assemble, spread cream filling on one cookie and peanut butter on another, then sandwich them together.
Nutrition Facts (estimated)
Servings
40 cookie sandwiches
Calories
219
Total fat
10g
Total carbohydrates
30g
Total protein
4g
Sodium
100mg
Cholesterol
20mg
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