You’ll get flowers for these cookies ladies!
Pretzel-Potato Chip Mixture:
2 cups mini pretzels
1 cup thick potato chips – Kettle chips work well, you could get away with thin
4 tablespoons unsalted butter
1/4 cup brown sugar
1 stick butter, softened (unsalted)
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1 12-ounce jar creamy peanut butter
I used Central Market Natural
1/2 teaspoon vanilla extract
1/2 teaspoon salt
3 large eggs
2 teaspoons baking soda
Preheat oven to 350 degrees F. Line a 13×9 inch metal pan or a rimmed cookie sheet with parchment.
Chop the pretzels in halves and thirds with a chef’s knife. Don’t worry about chopping them too small – I left some of mine whole. Mix the pretzels and chips together in a bowl. If you’re using really big, thick chips, break them up a little. Melt the 4 T. butter in a small saucepan and when melted, add the brown sugar. Stir well and cook for a minute, then quickly pour over pretzel/chip mixture and toss to coat. Spread mixture on your lined cookie sheet and bake for 8 minutes. Let cool, then break up into pieces.
Cream the peanut butter, butter and both sugars in a large bowl using an electric mixer. Beat in the vanilla, eggs, salt. Beat well and scrape sides of bowl. Stir in the baking soda, and 1 big cup of pretzel mixture, break it up slightly if you want. Also, add more if you want.
Scoop up quarter cups of dough and mold them into balls. Press lightly to make thick discs. Bake for 12-15 minutes or until they look done (edges will brown very slightly). Let stand on cookie sheet for 3 minutes, then transfer to a rack to cool.
~Serve with a beer and the remote!