#TastyTuesday is back, and this time we’re featuring a delicious recipe from Rebecca Swanner of the Let’s Eat Cake blog. With this recipe, Rebecca puts a little twist on Jacques’ chocolate chip cookie — by adding pretzels and peanut butter! You can find the original recipe on her blog.
- 1 ½ cups cake flour plus 2 Tbsp.
- 1 ½ cups bread flour plus 1 Tbsp.
- 1¼ tsp. baking soda
- 1 ½ tsp. baking powder
- 1 ½ tsp. coarse kosher salt
- 1¼ cups butter salted
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp. vanilla
- ½ cup crunchy peanut butter
- 2 cups pretzels or more
- ½ cup 60% chocolate discs
- 1 tsp flaky sea salt
(Yields about 20 cookies)
Whisk flours, baking soda, baking powder, and salt in large bowl until combined.
Cream butter, sugar, and brown sugar in stand mixer for 3 minutes on medium-high speed.
Turn speed to medium. Add eggs, one at a time, mixing for 30 seconds before adding the second.
Add vanilla and peanut butter.
Turn speed to low. Slowly add flour mixture.
Add pretzels and chocolate chips.
Turn off mixer. Cover bowl with plastic wrap and place in fridge for 24 hours.
Preheat oven to 350°F and remove cookies from fridge.
Use #16 disher to portion out cookies onto parchment-lined baking sheet.
Top each with a small pinch of flaky sea salt.
Bake for 10-12 minutes (disher size #16) or 8-10 if smaller. Bake just until edges are just golden. Baking times may vary depending on how long the dough has been out of the fridge, but be careful to not overbake.
Let cool for 3 minutes on baking sheet then move to cooling rack.
Don’t forget to share your creations with me on Instagram by using #JacquesTorres, or tagging @JacquesTorres in your post to be featured on my Instagram feed!