These were very easy to make, the only thing to note is that to make sure to press down on the rounds of dough with your palm before baking so they that the cookies really have a real cookie shape and don't stay in the ball dough shape.
|via iPhone (and yes I'm having fun with the A Perfect Mess app)|
Peanut Butter Chocolate-Chip Pretzel Cookies slightly adapted from Sally's Baking Addiction
1/2 cup (1 stick) salted butter, softened to room temperature
1/2 cup brown sugar
1/4 cup sugar
1 large egg
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 and 1/4 cups all-purpose flour
3/4 cup chocolate chips
3/4 cup pretzel pieces
In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed.
Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Fold in the chocolate chips and pretzel pieces. Chill the dough for at least 30 minutes.
Preheat oven to 350 degrees. Drop chilled dough by tablespoonfuls onto ungreased cookie sheet or silpat. Press down slightly. Bake for 8-9 minutes. Cookies will be soft and may appear undone. They will firm up as they cool. Allow to cool completely on a wire rack.