Ingredients: 1 cup creamy peanut butter (if you use unsalted PB, make sure to add a pinch of salt to the batter),3/4 cup brown sugar,3/4 cup brown sugar,1/2 teaspoon baking soda,1 egg, large,2 teaspoons vanilla extract ,1/2 cup chocolate chips ,1 Tablespoon coconut oil,1/3 cup roughly chopped pretzels*
Instructions:
- Scoop
- tablespoons of the dough and roll into balls, then roll the balls around the granulated sugar so that they are lightly coated.
- Place on
- prepared cookie sheets and gently press with a fork to form a crisscross pattern.
- My son’s cute lil’ hands.
- Bake for 9-11 minutes until golden brown.
- Remove from the oven and let rest on the baking sheet for 5 minutes until removing to a wire
- rack to cool completely. Because these cookies are flourless, they can be delicate—especially while warm. If you try to dip them in the chocolate before they’re fully cooled, they might break!
- In a small bowl, melt chocolate and coconut oil in the microwave.
- Stir until completely smooth and fully combined.
- Dip the cookies about halfway into the chocolate mixture (or spoon the chocolate over half the cookie), then place on the parchment lined cookie sheet.
- Sprinkle the crushed pretzels over the chocolate. Then place in the refrigerator or freezer until the chocolate is hardened.
