Peanut Butter Chocolate Pretzel Cookies

Swimsuit season doesn't seem like the ideal time of year to make cookies, but the way I look at it, it's like portion controlled dessert since they're packaged into portions already!! :)
These were great--both the guys and the girls loved them. Perfect combination of sweet and salty, especially when you add in the chocolate chips. As with most other cookies, underbake these just a touch, then let them cool about a minute on the baking sheet to set up, then cool on a wire rack and you'll not only have the perfect taste combination, but you'll also have the perfect texture combination--chewy on the inside with the crunchy pretzel on the outside!

Peanut Butter Chocolate Pretzel Cookies

makes about 30 cookies

1 1/2 sticks unsalted butter, room temperature
1 1/4 cups granulated sugar
1 cup smooth peanut butter
2 eggs
1 1/2 cups flour
1/2 tsp baking soda
1/3 cup roasted peanuts, chopped
1/2 cup chocolate chips
~8 cups mini pretzels, chopped

Cream butter, sugar, and peanut butter for about five minutes, until smooth and fluffy.
Add in eggs and stir until combined. Add in flour mixture and stir until combined.
Stir in peanuts and chocolate chips.
Place dough in refrigerator to chill for at least thirty minutes.
Preheat oven to 350 F.
Place chopped pretzels in a small bowl.
Make dough ball using small ice cream scoop. Place dough ball in pretzels and roll around, sticking the pretzels to the outside of the cookie. Place on lined/sprayed cookie sheet and bake for about 15 minutes. Cool on cookie sheet for about one minute, then finish cooling on cooling rack.

adapted from Rachael Ray