Peanut Butter Pretzel Brownie Swirl Cookies

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This recipe is dedicated to my one and only love, Ben & Jerry's Netflix and Chill'd ice cream. When I tell you this flavor is life changing, I am not exaggerating in the slightest bit. It's peanut butter ice cream with salty pretzel bits and fudgy brownie chunks. It's one of those pints you can finish in a sitting without noticing. These cookies are my homage to this ice cream flavor. I'd like to say that they come pretty close to the actual thing, but you can be the real judge of that.


TOTAL TIME: 40 minutes

SERVINGS: 30 cookies


INGREDIENTS:

1 1/4 cup all purpose flour

1 3/4 cup rolled oats

2 tablespoons cornstarch

2 sticks butter (1 cup, softened)

1 cup creamy natural peanut butter

2 flax eggs (2 tablespoons flaxseed meal, 4 tablespoons hot water)

1 teaspoon baking powder

1 1/2 teaspoon baking soda

1 cup brown sugar

3/4 cup granulated sugar

2 teaspoons vanilla extract

2 cups pretzels, crushed

1/2 pan of our Fudgy Brownies or half of any brownie recipe that is in an 8'' x 8'' pan

1 teaspoon salt (if peanut butter is unsalted, add 2 teaspoons of salt)


RECIPE:

  1. Preheat your oven to 350° F and line your cookie sheets with parchment or a silicone baking mat.

  2. Start by combining the flaxseed meal and water to make your flax eggs and set aside. Cream together your butter and sugar for 3-5 minutes with a stand mixer or electric beater until light and fluffy. Add in your flax eggs, vanilla, and peanut butter. Beat on high for another 2-4 minutes.

  3. Add in your flour, oats, cornstarch, baking powder, baking soda, and salt. Mix until almost combined. Then add in your crushed pretzels and brownie pieces. Fold them in and mix until combined. Do not cut your brownie pieces into small chunks because as you mix, they will start to naturally break apart. If needed, you can use a spatula or butter knife to break up larger chunks.

  4. Shape the dough into balls slightly smaller than golf balls. The cookies do not spread a lot, so you can add a good amount to one pan. Bake for 13-15 minutes at 350° F. Let the cookies cool for 10 minutes before transferring them to a cooling rack. Let the cookies cool before serving.