Peanut Butter and Pretzel Cookies

By:
Emilie Gaillet
Serves
18
Preparation
15 MIN
Cooking
13 MIN
Cooling
10 MIN
Recipe ingredients
Ingredients
1
cup
Natrel Lactose Free Butter, at room temperature
cup
peanut butter, smooth or crunchy
1
cup
brown sugar
tsp.
vanilla extract
2
cups
flour
1
cup
rolled oats
tsp.
baking soda
1
tsp.
cornstarch
¾
cup
dark chocolate, in pieces
¾
cup
pretzels
½
cup
roasted peanuts
2
eggs
Preparation
Preheat the oven to 350 °F (180°C).
Line a baking sheet with parchment paper or a silicone baking mat.
In an electric mixer bowl, cream the butter and peanut butter for a few minutes. Add the brown sugar, vanilla and eggs, and then mix well, scraping the side of the bowl from time to time.
In another bowl, sift the flour, rolled oats, baking soda and cornstarch. Fold this into the liquid mixture, one half at a time, and continue mixing at medium speed.
Add the chocolate pieces, pretzels and peanuts. Mix gently until they are evenly combined.
For each cookie, place a large tablespoon of dough on the baking sheet and flatten it slightly.
Bake for 13 minutes (be careful not to overbake).
Carefully transfer the cookies to a rack and let them cool for about 10 minutes.

Find all products in this recipe

Lactose free butter