A good recipe for finishing out several bags of whatever’s been lurking in your chocolate chip bin/pile/cabinet, and really delicious when done! These did take me quite a while (~2 hours from start to dishes washed?) with all the messing about with pretzel bits, but I got 64 cookies, which will keep me in desserts for quite some time!

I ended up using a whole 8 ounce bag of pretzels, give or take a few bits, and you can mix in whatever combo of chocolate/white chocolate/butterscotch/caramel chips you have to make up the 2 cups of bits. I found it worth lining 4 baking sheets with silpats/parchment, so you can keep balling dough while the first batch bakes, with how many cookies this made.

Ingredients:

• 1 cup salted butter, softened
• 1 cup smooth peanut butter
• 1 cup granulated sugar
• 1 cup packed light or dark brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips
• 1/2 cup old fashioned oats
• 2 cups pretzel pieces
• 1 cup candy corn

Line baking sheets with parchment paper and set aside.

In a mixing bowl, combine the butter, peanut butter, sugars, baking powder, baking soda, and salt until very creamy.

Add the eggs and vanilla and beat another minute or two.

Add the flour and mix on low until just combined.

Add the chocolate chips and oats and stir in by hand.

Preheat the oven to 350 degrees. Place your crushed pretzels in a pie plate or other low-sided dish.

Scoop the dough in slightly rounded tablespoons and then roll in the pretzel pieces. Place on a lined pan and press gently to slightly flatten. I fit 5 rows of 3 cookies per pan without them touching as they baked.

Bake for 9 minutes, remove from the oven and press a piece or two of candy corn into each cookie.

Wasn’t sure how much candy corn I had – could’ve done two from the start.

Bake a further 3 minutes, then let cool on the pan 5 minutes.

Transfer to a wire rack to cool completely.

Yum, I think I liked them even better the next day!

Peanut Butter Kitchen Sink Cookies

From Peanut Butter & Co.

• 1 cup salted butter, softened
• 1 cup smooth peanut butter
• 1 cup granulated sugar
• 1 cup packed light or dark brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips
• 1/2 cup old fashioned oats
• 2 cups pretzel pieces
• 1 cup candy corn

Line baking sheets with parchment paper and set aside.

In a mixing bowl, combine the butter, peanut butter, sugars, baking powder, baking soda, and salt until very creamy. Add the eggs and vanilla and beat another minute or two.

Add the flour and mix on low until just combined, then add the chocolate chips and oats and stir in by hand.

Preheat the oven to 350 degrees. Place your crushed pretzels in a pie plate or other low-sided dish.

Scoop the dough in slightly rounded tablespoons and then roll in the pretzel pieces. Place on a lined pan and press gently to slightly flatten.

Bake for 9 minutes, remove from the oven and press a piece or two of candy corn into each cookie, then bake a further 3 minutes. Let cool on the pan 5 minutes, then transfer to a wire rack to cool completely.