When you are short on time, but want a cookie that tastes like you spent all afternoon in the kitchen, these Sweet & Salty Peanut Butter Cookies are sure to be a hit! These cookies start with the convenience of a cookie mix, and are made your own with the addition of crushed pretzels and chocolate chips. Make them a fun gift for your sweetheart this Valentine’s Day. These are the perfect cookies for my sweetheart, as the combination of chocolate, peanut butter, and pretzels is one of his favorite!
The folks over at Betty Crocker asked a few bloggers to come up with some fun new ways to mix up their cookie mixes, and I could not think of a more perfect concoction!
Here is what you need:
Have you seen the “snack size” of the cookie mixes? They are a great choice when you don’t want to have a lot of cookies hanging around! (But if you’re like us, when is that? Ever? 😉 ) You can do a regular size cookie pouch too. Just increase the amounts of crushed pretzels and chocolate chips.
In a medium bowl, stir together cookie mix, oil, and water until a soft dough forms.
Crush up the pretzels before adding them to the mix. A quick way to do this is to pulse them a few times in the food processor:
Stir in chocolate chips and pretzel bits.
Shape the dough into 18 balls, about 1 inch in diameter. Place them 2 inches apart on an ungreased cookie sheet. Flatten gently.
Bake for 8 to 10 minutes or until the edges start to brown. Cool at least 2 minutes on the cookie sheet before removing to cool on a wire rack.
For some fun packaging as a gift, grab a wide mouth mason jar, some ribbon, and maybe some tissue paper.
After the cookies have fully cooled, stack them in the mason jar, screw on the lid, and tie up with a ribbon!
Sweet & Salty Peanut Butter Cookies
From your Everyday Home Cook
1 Snack Size (8.6 oz) Betty Crocker Peanut Butter Cookie Mix
1 tablespoon vegetable oil
2 tablespoons water
1/3 cup chocolate chips
1/3 cup crushed pretzels
Preheat oven to 375°F. In a medium bowl, stir together cookie mix, oil, and water until a soft dough forms. Stir in chocolate chips and pretzel bits. Shape dough into 18 balls, about 1 inch. Place 2 inches apart on ungreased cookie sheet. Flatten gently.
Bake in preheated 375° oven for 8 to 10 minutes or until edges begin to brown. Cool at least 2 minutes on cookie sheet before removing to cool on a wire rack. Cool completely and store in an airtight container.
Makes 18 cookies.
I received payment from Betty Crocker® for recipe development purposes. All opinions expressed are my own.
More holiday cookie ideas with Betty Crocker®: http://www.bettycrocker.com/