Chocolate and peanut butter make an unbeatable combination, and the addition of salty pretzels only heightens the appeal. If using natural peanut butter, made without the additives that prevent the oil from separating, stir in the oil layer thoroughly before measuring. Cashew or almond butter is a good choice for anyone with a peanut allergy. To crush the pretzels, put them in a small food processor and pulse until finely chopped. Or, place the pretzels in a zippered plastic bag, seal it, and gently hit it with a rolling pin to break them up.
Chocolate Pretzel–Peanut Butter Sandwich Cookies
For the cookies:
- 2 cups (10 oz./315 g) all-purpose flour, plus more for dusting
- 1/2 tsp. kosher salt
- 1 cup (8 oz./250 g) unsalted butter, at room temperature
- 1/2 cup (4 oz./125 g) sugar
- 2 tsp. vanilla extract
For the filling:
- 1/2 cup (4 oz./125 g) unsalted butter, at room temperature
- 1 cup (10 oz./315 g) creamy peanut butter
- 1 1/2 cups (6 oz./185 g) confectioners’ sugar
- Pinch of kosher salt
- 6 Tbs. (90 ml) whole milk
For the chocolate-pretzel topping:
- 2 cups (12 oz./375 g) dark or semisweet chocolate chips
- 1 1/2 cups (3 oz./90 g) mini pretzels, crushed
1. In a bowl, sift together the flour and salt. Set aside.
2. In the bowl of a stand mixer fitted with the flat beater, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low, add the vanilla and beat until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until combined, about 1 minute.
3. Turn the dough out onto a work surface and shape into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
4. Preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper.
5. On a well-floured work surface, roll out the dough 1/4 inch (6 mm) thick. Using a large knife, cut into 2-inch (5-cm) squares, then cut each square in half to create triangles. Transfer the cookies to the prepared baking sheet, spacing them about 1 1/2 inches (4 cm) apart. Bake until the cookies are just golden brown on the edges, 12 to 14 minutes. Transfer the cookies to a wire rack and let cool completely.
6. Meanwhile, make the filling: In the bowl of a stand mixer fitted with the flat beater, beat together the butter and peanut butter on medium-high speed until well combined, about 1 minute. Reduce the speed to low, slowly add the confectioners’ sugar and salt, and beat until combined, about 1 minute. Add the milk, 1 Tbs. at a time, and beat until completely incorporated. Raise the speed to high and beat until light and fluffy, about 3 minutes.
7. Line a baking sheet with parchment paper and put half of the cookies on the prepared baking sheet. Spread 2 tsp. of filling in an even layer onto the flat side of each cookie. Top with the remaining cookies, flat side down, and gently press together. Freeze until the filling is firm and the cookies are cold, about 10 minutes.
8. Meanwhile, line a second baking sheet with parchment paper. Place the chocolate chips in a heatproof bowl set over (but not touching) barely simmering water in a saucepan and heat, stirring often, until melted and smooth. Working in batches to ensure the cookies stay cold, dip each frozen sandwich cookie halfway into the melted chocolate and immediately sprinkle crushed pretzels over the chocolate, gently pressing them into the chocolate. Carefully place on the prepared baking sheet and let stand at room temperature until the chocolate is set. Makes about 18 sandwich cookies.
Discover 40 of our favorite recipes for these crowd-pleasing treats, from classic drop and cut-out cookies to decadent sandwich cookies, brownies and bars, in our Favorite Cookies cookbook.