Chocolate Peanut Butter Pretzel Cookies

Mr. Ginge and I got our taxes done on Friday.

I know. Our Friday nights are hella cool.

Regardless, we decided to stay downtown and get something to eat instead of heading back home, only to have to drive back out a little while later.

Nearby the tax place is a little Chinese buffet called the OK restaurant. Despite the name they are actually pretty good; decent prices, quiet, and they have this little crab thingies that are awesome. Mr Ginge and I will fight over them. Anyways, with a name like that and my sense of humour, it was let just wide open for puns. This was how our night went:

Mr Ginge: What do you feel like for dinner? Pizza? Chinese?

Me : Ya. Chinese sounds good.

Mr Ginge: OK

Then later while we were eating.

Me: How are  your crab thingies?

Mr. Ginge: OK

Then for dessert:

Me: You going up or dessert?

Mr. Ginge: OK

And then finally as we got the bill:

Waitress: And how was your meal?

Both Mr. Ginge and I : OK

Now imagine copious amounts of sniggering at every ok.

Chocolate Peanut Butter Pretzel Cookies

makes 32 cookies

• 1 cup butter, softened
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/2 cups flour
• 1/4 cup cocoa powder
• 2 tsp baking soda
• 1 cup crushed pretzels
• 2 cups peanut butter chips
• 32 whole mini pretzel twists (optional)

1. Preheat the oven to 350°F/180°C. Line your baking sheets with parchment paper. 
2. In a large bowl, cream together the butter and the sugars until light and fluffy.
3. Add the eggs, one at a time, beating well after each. Beat in the vanilla.
4. In another bowl, whisk together the flour, cocoa powder, and baking soda. Gradually add it to the butter mixture, mixing so that it is combined.
5. Fold in the crushed pretzels and the peanut butter chips. Scoop  by the rounded tablespoon onto the prepare baking sheet. Top with a whole mini pretzel, squishing down lightly, just so that the pretzel sticks to the top and the cookie stays thick.
6. Bake for 10-12 minutes in the preheated oven. Let cool on the sheet for a couple minutes, then transfer to a wire rack to cool completely.

I have a weird sense of humour.

-Mel