Tag Archives: sweet and salty

Pretzel Peanut Butter Truffles

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I’ve got a good one today.

It’s sweet, salty, crunchy, messy and easy.

As you know, I have an unhealthy obsession with salted chocolate/salted caramel/anything sweet or salty. It’s no surprise I immediately added these to my “to make list” when I saw them on Pinterest.

I made them last night while babysitting my cousins. To me there is no better way to unwind from a long day at work than by getting in the kitchen to bake. The truffles are pretty easy to make. They get a little bit messy when dipping in the chocolate. Especially if you get chocolate all over your sweatshirt  ;-)

I think the truffles taste best cold. You can’t beat the combination of cool, creamy peanut butter, crunchy pretzels/rice krispies and the sweet chocolate coating.

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Pretzel Peanut Butter Truffles

Ingredients

    Filling:
  • 1 cup peanut butter {creamy or crunchy}
  • 2 tbsp butter, softened
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1/3 cup powdered sugar
  • 1 tsp salt
  • 1 1/2 cup crushed pretzels
  • 1 cup rice krispie cereal
    • Chocolate Coating:
  • 2 cups semisweet chocolate chips
  • 2 tbsp coconut oil {can substitute butter or vegetable shortening}
  • Sea Salt for sprinkling

Instructions

  1. Line a cookie sheet with parchment paper.
  2. Beat together peanut butter, butter, sugars, vanilla and salt until creamy.
  3. Mix in crushed pretzels and rice krispie cereal.
  4. Roll the filling into small balls and place on cookie sheet.
  5. Refrigerate for at least 30 minutes until firm.
  6. In a small microwaveable bowl, melt chocolate chips and coconut butter, stirring every 30 seconds.
  7. Using two forks, dip each truffle ball into the melted chocolate and roll around until completely coated with chocolate.
  8. Place back on the cookie sheet.
  9. Once all of the truffles are coated in chocolate, sprinkle with sea salt. Don't be shy- use more than you think!
  10. Place in the fridge again to set the chocolate. Depending on the climate where you live, you may want to store in the fridge so the chocolate doesn't melt.
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You can bet I will be making these again very soon!

Peanut Butter Chocolate Chip Pretzel Cookies

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It’s no surprise that I am a big fan of the sweet and salty combination. Chocolate with sea salt? Love. Salted caramel? Heaven. Peanut butter and chocolate? Delish.

Exhibit: My new obsession- Starbucks new Salted Caramel Mocha Frappuccino (Light)


I may not have always been a fan, but now there’s no doubt I love the sweet and salty party in my mouth. :)

There’s a famous compost cookie from Momofuku’s Milk Bar in Manhattan that inspired my desire to make a sweet and salty cookie. When I got the idea for a cookie that used crushed pretzels,  I didn’t know how well they would be received. In theory the combination of pretzels, peanut butter and chocolate chip sounded great. But would they actually turn out?

It’s a delicate balance between a touch of salt and overly salted.

I’m happy to report that these cookies are always a hit when I make them. I guess I’m not the only one who loves salted sweets.

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Peanut Butter Chocolate Chip Pretzel Cookies

Yield: 36 cookies

Peanut Butter Chocolate Chip Pretzel Cookies

Some people have a sweet tooth others prefer salt, but with these cookies you won't have to decide. Crunchy pretzels, peanut butter and chocolate chips are mixed into a standard cookie dough. The dough is then sprinkled with sea salt right before baking. These cookies satisfy the sweet and salty cravings in all of us.

Ingredients

  • 1 1/2 sticks butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups all-purpose flour (unbleached)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp salt
  • 1 bag peanut butter chips
  • 1 bag chocolate chips
  • 2 cups mini pretzels, crushed (salted okay)
  • 1 cup salted peanuts, chopped

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream butter and sugars together.
  3. Add eggs and vanilla, scraping the bowl to make sure all the ingredients are mixed well.
  4. In a smaller bowl combine flour, baking soda, baking powder and salt.
  5. Add the flour mixture to the wet ingredients.
  6. Mix slowly until well combined.
  7. Fold in the peanut butter chips, chocolate chips, pretzels and peanuts.
  8. Form the dough into golf-sized balls or use a small cookie scoop, and place on a greased cookie sheet.
  9. Flatten each dough ball slightly and sprinkle with sea salt.
  10. Bake for about 10-12 minutes or until golden brown.
  11. Let cool on a baking rack.
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