Peanut Butter-Chocolate-Pretzel Cookies

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

  • Prep Time 20 min
  • Total Time 45 min
  • Servings 20

1
cup pretzels
1
pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
Water, vegetable oil and egg called for on cookie mix pouch
1
bar (7 oz) milk chocolate candy, unwrapped, separated into 32 pieces (reserve remaining chocolate for another use)

  • 1 Heat oven to 375°F.
  • 2 In food processor, place pretzels. Cover; process to fine crumbs. Place in bowl; set aside.
  • 3 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.
  • 4 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.
  • 5 Bake 8 to 10 minutes or until set. Cool 2 minutes; remove to cooling rack.

Expert Tips

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!