Salted peanut butter-pretzel-chocolate chip cookies from The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies, and Bars (page 71) by America's Test Kitchen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • taste24 on June 18, 2020

    I made these when I wasn't as experienced with baking cookies yet, so that could have been my problem, but I was surprised not to be wowed by these cookies - especially given the combination of ingredients. They were too hard for my liking, and I couldn't distinguish the flavors enough. Will try these again and add a new note if my feelings change.

  • Aggie92 on December 23, 2017

    Super cookie! I love this more adult version of a peanut butter cookie. I used Maldon sea salt that I sprinkled on before baking. Also used a whole bag of dark chocolate chunks and increased the amount of pretzels by 1/2 ounce. The quick-oats pretty much disappeared into the dough. So if you want more chew from the oatmeal I would suggest switching to old-fashioned oats. I portioned the dough with a medium Oxo cookie scoop and was able to get approximately 50 cookies. High altitude changes (6200'): reduced baking soda by 1/4 teaspoon and decreased brown sugar by 2 Tablespoons.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.