Peanutbutter Blossoms with Chocolate Covered Pretzels
There is more than one way to top a peanutbutter blossom. Hershey’s Kisses are classic, but i always like to put my own twist on things. How about chocolate covered pretzels. The salty crunch form the pretzels adds that something extra and plays so well with the peanut butter.
The key is to place the pretzels on top of the cookies and give them a slight push, as soon as they come out of the oven. The cookies are still soft at this time and makes sit easier to push the pretzels into the cookie. The chocolate will begin to melt from the heat of the cookie. You can leave them at room temperature for the chocolate to set or you can place them im the fridge for about 10 minutes to speed up the proce
Peanutbutter Blossoms with Chocolate Covered Pretzels
Ingredients
- 114 Grams Room Temperature Unsalted Butter 8 Tablespoons 8 Tablespoons
- 130 Grams Peanut Butter About ½ Cup ½ Cup
- 66 Grams Brown Sugar ⅓ Cup ⅓ Cup
- 66 GRams Granulated Sugar ⅓ Cup ⅓ Cup
- 1 Large Whole Egg
- 1 Teaspoon Vanilla Extract
- 160 Grams All-Purpose Flour 1 ⅓ Cups 1 ⅓ Cups
- 1/2 Teaspoon Baking Soda
- ½ Teaspoon Kosher Salt
- Light Green Dark Green and Red Decorating Sugar mixed together
- Chocolate Covered Mini Pretzels About 24
Instructions
- Preheat your oven to 350℉
- In the bowl of a stand mixer, or a large bowl with a hand mixer, cream the butter until smooth.
- Add the peanutbutter and sugars and cream until light and fluffy. 2-3 minutes
- Add the egg and vanilla and beat until combined.
- Whisk together the flour, baking soda and salt and add to the bowl. Beat on low speed until just incorporated.
- Roll the dough into balls weighing 20 grams each or 1” in diameter and roll them in granulated sugar.
- Place them on a parchment lined baking sheet spaced about 2” apart.
- Bake for 11-12 minutes, or until the tops begin to crack.
- Remove from the oven and press a chocolate covered pretzel onto te top of each cookie.
- Move the cookies to a rack to cool completely.
