Peanut Butter-Chocolate-Pretzel Cookies

Blogger Deborah Harroun of Taste and Tell shares a peanut butter cookie with a twist!

Prep Time

Minutes

Total Time

Minutes

Makes

cup pretzels

pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix

Water, vegetable oil and egg called for on cookie mix pouch

bar (7 oz) milk chocolate candy, unwrapped, separated into 32 pieces (reserve remaining chocolate for another use)

Heat oven to 375°F.
In food processor, place pretzels. Cover; process to fine crumbs. Place in bowl; set aside.
In large bowl, make cookie dough as directed on pouch. Shape 1 tablespoon dough into ball. Flatten into large circle, and place 1 piece of chocolate in center. Wrap edges of dough around chocolate, and shape back into ball with chocolate in center.
Roll ball in pretzel crumbs until coated. Place on ungreased cookie sheet. Repeat with remaining ingredients, placing balls at least 2 inches apart on cookie sheet.
Bake 8 to 10 minutes or until set. Cool 2 minutes; remove to cooling rack.

Makes 20 cookies

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

If you don’t have a food processor, put the pretzels in a resealable food-storage plastic bag, and use a rolling pin or something heavy to pound and break up the pretzels.

Don’t like peanut butter? Substitute your favorite Betty Crocker cookie mix!

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Peanut Butter-Chocolate-Pretzel Cookies

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens