Chocolate Chip, Peanut Butter Pretzel Cookies

So one of the reasons this month only has (now) three entries is Pintrest.  I've spent a lot of time ogling recipes found there and have finally decided to make one of the recipes that really took my interest.  Sunday school kids and the Unity Game Club (Fig's a sponsor for them) will be receiving this batch.  I have modified the recipe a bit from the "Sugar Cooking" blog.  I found the way I made them the first time were too dry and I had problems forming the cookies without them crumbling.

Makes 6 dozen

Ingredients: 

 

• 4 1/2 cups of all purpose flour
• 1 tsp. of salt
• 1/2 tsp. of baking soda
• 1 1/2 cups of butter at room temperature
• 1 1/2 cup of tightly packed light brown sugar
• 1 cup of granulated sugar
• 3 eggs (beaten)
• 3 tsp vanilla extract
• 2 cup milk chocolate chips
• 1 cup peanut butter chips
• 1cup broken up pretzel pieces
• Pretzel Salt or Sea Salt

Directions:

1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
2. In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
3. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and pretzels.
4. Preheat the oven to 350. Make balls of the dough using tablespoon and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

Note: The original recipe said you could cover and refrigerate for an hour before forming into the balls.  I tried it for one batch and didn't for the next.  I have no preference you might though!