Ingredients
Equipment
Method
Instructions
- Step 1: Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly golden.
- Step 2: Line a baking sheet with parchment paper. This will help the cookies bake evenly without sticking.
- Step 3: In a mixing bowl, combine the all-purpose flour, finely crushed pretzels, baking soda, and salt. Whisk together until well combined.
- Step 4: In a separate large mixing bowl, use an electric mixer to cream together the light brown sugar, creamy peanut butter, and vegetable shortening until light and fluffy.
- Step 5: Add the milk, vanilla, and egg to the creamed mixture. Beat until fully incorporated.
- Step 6: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Step 7: Gently fold in the mini chocolate chips, distributing them evenly throughout the dough.
- Step 8: Using a cookie scoop or spoon, portion out the dough onto the prepared baking sheet, leaving space between each cookie for spreading.
- Step 9: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Step 10: Remove from oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container to maintain softness.
- Refrigerate for longer freshness.
- Freeze well; can last up to three months.