Description
These Irresistible Chocolate Peanut Butter Slice Cookies combine crunchy roasted peanuts and salted mini pretzels with a smooth, rich chocolate peanut butter mixture. Chilled and sliced into perfect rounds, they offer a deliciously sweet and salty treat that’s easy to prepare and sure to please any crowd.
Ingredients
Scale
Mix-ins
- 1 cup roasted, unsalted peanuts (chopped)
- 7 ounces salted mini pretzel twists (coarsely chopped)
Main Mixture
- 12 ounces semisweet chocolate chips (or bittersweet)
- 6 tablespoons unsalted butter
- 1 cup creamy peanut butter
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
For Shaping and Serving
- Cooking spray (for shaping)
- Flaky sea salt (optional, for sprinkling)
Instructions
- Chop Peanuts: Pulse 1 cup of roasted, unsalted peanuts in a food processor using 5 to 7 short pulses until coarsely chopped. Transfer the chopped peanuts to a medium bowl for mixing later.
- Chop Pretzels: Add 7 ounces of salted mini pretzel twists to the food processor and pulse 5 to 8 times until they are coarsely chopped. Combine the pretzels with the chopped peanuts in the bowl.
- Prepare Simmering Water Bath: Fill a medium saucepan with about 2 inches of water and bring it to a gentle simmer on the stovetop, creating a double boiler setup for melting the chocolate mixture.
- Melt Ingredients: In a heat-proof bowl, combine 12 ounces of semisweet chocolate chips, 6 tablespoons of unsalted butter, 1 cup of creamy peanut butter, 1 cup of whole milk, 1 teaspoon of vanilla extract, and 1/4 teaspoon kosher salt. Place the bowl over the simmering water and stir frequently until the mixture is completely melted and smooth, approximately 6 to 9 minutes.
- Fold in Peanuts and Pretzels: Remove the bowl from the heat and gently fold in the chopped peanuts and pretzels until evenly distributed within the chocolate peanut butter mixture.
- Chill Mixture: Cover the bowl tightly with plastic wrap and refrigerate for about 1 hour or until the mixture is firm but still pliable enough to shape.
- Shape Logs: Prepare two sheets of plastic wrap, each about 20 inches long. Divide the chilled mixture in half and place each half onto its plastic wrap sheet. Lightly spray your hands with cooking spray to prevent sticking, and shape each portion into a 7-inch log by rolling and smoothing the mixture.
- Wrap and Refrigerate: Wrap each log tightly with the plastic wrap, twisting the ends closed to secure them. Place the wrapped logs in the refrigerator and chill until firm, at least 6 hours or preferably overnight for the best texture.
- Slice and Serve: Once the logs are fully set, unwrap and slice into 1/2-inch thick rounds. Optionally, sprinkle with flaky sea salt before serving to enhance the sweet and salty flavor combination.
Notes
- Using a double boiler prevents the chocolate mixture from burning or seizing during melting.
- Make sure the mixture is firm but still malleable before shaping for easier handling.
- Chilling overnight improves slicing and enhances flavor fusion.
- Flaky sea salt is optional but recommended to add a gourmet touch and balance the sweetness.
- Store leftover cookies in an airtight container in the refrigerator for up to one week.
