Chocolate Chunk Pretzel Cookies

Recipe Credits: Nicole Kendrick @goldengracekitchen

Ingredients

1 1/4 cups GF 1:1 flour 

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, melted and cooled

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1/4 cup natural creamy peanut butter

1 large egg (room temp)

1 teaspoon OliveNation Organic Madagascar Bourbon Vanilla Extract

1/2 cup OliveNation Callebaut Dark Chocolate Mini Chips 10M

1/2 cup chopped GF  pretzel 

1/2 cup OliveNation Callebaut Semi Sweet Dark Chocolate Chunks

Method

Preheat oven to 350° F. Line 2-3 baking trays with parchment paper. 

Combine the flour, baking soda and salt in medium bowl and whisk well. Then, combine the melted butter, brown sugar and granulated sugar in large mixing bowl on medium until combined, about 30 seconds. Next, add the egg, vanilla extract, and peanut butter. Using a rubber spatula, mix until combined. Then, add the dry ingredients and mix until combined. Careful not to over mix. Lastly, add in the chocolate chips, chocolate chunks, and chopped pretzels, then gently stir. Using a 2 inch cookie scoop place the cookies about 2 inches apart on the cookie tray. Bake for 10-11 minutes until the edges are slightly brown and the center is still undone. Allow cookies to cool on baking sheet for 5-10 minutes and then move to a baking rack. 

Makes 16- 20 cookies.

To make round cookies, carefully place a coffee mug over top of each individual cookie and swirl in a circular motion for a few seconds each Once they come out of the oven.