Peanut Butter Pretzel Cookies
1 ½ cups flour
½ teaspoon baking soda
1 ½ sticks unsalted butter, at room temperature
1 ¼ cups sugar
1 cup smooth peanut butter
2 eggs, at room temperature
½ cup unsalted roasted peanuts, chopped
6 cups miniature pretzels, chopped
Line 2 cookie sheets with parchment paper. Position oven racks in upper and lower thirds of the oven; preheat to 350. In a bowl, whisk together flour and baking soda. Using mixer, beat butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, gradually add the flour mixture, beating until just combined; stir in the peanuts. Place chopped pretzels in a bowl. Using a 1 1/2” diameter cookie scoop and working in batches, drop a few balls of dough in the bowl and toss to coat. Place the cookies on the prepared pans. Bake, rotating the pans after 10 minutes, until golden but still soft to the tough, about 15 minutes. Let cook slightly before transferring to racks to cool.
