Peanut Butter Pretzel Cookies

INGREDIENTS

  • 681 g room temp butter

  • 450 g brown sugar

  • 400g sugar

  • 516 g peanut butter

  • 3 eggs (room temp)

  • 3 tbsp vanilla

  • 798 g AP flour

  • 3 tbsp baking soda

  • 2.25 tbsp baking powder

  • .75 tbsp salt

  • 765 g chocolate chips

  • 180 g mini pretzels chopped

Directions

  1. Cream together butter and sugars with paddle until light and fluffy about 3 mins

  2. Add peanut butter and mix for 1 minute, scrape sides of bowl

  3. Add egg and vanilla, mix to combine

  4. In a separate bowl combine flour, baking soda, baking powder, and salt

  5. Add dry ingredients to wet ingredients and mix on low just until combined

  6. Don't over mix!

  7. Remove bowl from mixer and fold in by hand chocolate chips and pretzels

  8. Scoop using red scoop, chill in cooler overnight

  9. Bake at 350F for 10 mins rotating half way

A recipe by

Matt Serkes, Baking & Pastry ARTS INSTRUCTOR

Matt Serkes is a pastry chef and chocolatier, most recently at Windsor Court Hotel and currently co-owning Envie Chocolates. With over 17 years of experience in the hospitality industry working in hotels such as Bellagio, Aria, and Hilton Chicago accumulating extensively knowledge in pastry.

With a Bachelor's degree in Fine Arts, Matt seamlessly merges the worlds of art and gastronomy. Their extensive and nuanced understanding of chocolate, coupled with a keen artistic eye, allows them to conceptualize and execute breathtaking confections that delight both the palate and the eye.

Jessica Sigmundsson