Chocolate Peanut Butter Pretzel Cookies with Sea Salt

The blog has been neglected lately and I apologize!  As you've noticed, the posting is picking up and I am gradually getting back into it so bear with me :)  During my long hiatus, I was still baking and cooking -- most was just going undocumented.  Somehow I snapped a few pictures of these, but completely forgot to post the recipe!

I was inspired by the white chocolate peanut butter pretzel cookies that I made last year.  The white chocolate version is great (if you've made them, you know), BUT if you aren't a fan of white chocolate, you will love these.  Although I am normally a fan of soft, chewy cookies, these are the total opposite.  They are crumbly and buttery... but in a very, very good way.

Chocolate Peanut Butter Pretzel Cookies with Sea Salt
Source:  adapted from White Chocolate and Pretzel Peanut Butter Cookies with Sea Salt
Yields:  3 dozen

Ingredients
1 stick softened butter (8 tablespoons)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup semi-sweet chocolate chips, to melt
1 1/4 cups creamy peanut butter (reserve 2 tablespoons to add to melting chocolate chips)
1 large egg
2 teaspoons vanilla
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup broken chocolate covered pretzel pieces
1 cup additional semi-sweet chocolate chips

Directions
1.  Preheat oven to 350 degrees F.  Cream butter and sugars until light and fluffy.  Melt chocolate chips and 2 tablespoons peanut butter over a double boiler until melted.  Add melted chocolate chips  and remaining peanut butter to beaten butter and sugars.  Beat in egg and vanilla.

2.  Place flour, baking soda and salt in bowl; mix to combine.  Add to wet ingredients until just combined then pour in pretzels and additional chocolate chips.

3.  With a cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.  With the palms of your hand, gently press down each cookie to about 1/2 inch in thickness.  Sprinkle each cookie with a touch of sea salt.  

4.  Bake for 12-15 minutes or until edges become golden and slightly crisp.  Let cool for 10 minutes on baking sheet before removing.