Giant Peanut Butter Pretzel Chocolate Chunk Cookies: An Irresistible Recipe

Looking for the ultimate cookie experience? These Giant Peanut Butter Pretzel Chocolate Chunk Cookies are here to satisfy your sweet and salty cravings. Imagine biting into a colossal cookie, each one weighing approximately 4 ounces, boasting a delightful sandy texture, and generously loaded with chunks of rich chocolate and savory peanut butter-filled pretzels. If you’re looking for the perfect treat for any occasion, from Black Friday to a simple weeknight indulgence, you’ve come to the right place.

This cookie dough is inspired by the renowned NYT Chocolate Chip Cookies and the Jacques Torres recipe, but with a peanut butter twist! A full cup of peanut butter is incorporated into the dough, enhancing the cookie’s thickness and creating a delightful crumbly texture. To elevate the cookies further, we recommend using pastry flour for a more delicate and tender structure.

The Magic of Pastry Flour in Cookies

If you have pastry flour on hand, it’s an excellent substitute for the cake and bread flour combination often called for in other cookie recipes. Whether you opt for pastry flour or another blend, ensure the total flour weight reaches 445 grams (approximately 3 1/2 cups). For the most delicate cookie structure, pastry flour is highly recommended. We suggest trying Dominique Ansel’s pastry flour for an exceptional baking experience. The use of pastry flour ensures a tender crumb and a melt-in-your-mouth texture that will have everyone asking for more.

Pastry flour has a lower protein content than all-purpose flour, which results in less gluten development during mixing. This is crucial for achieving a soft and delicate cookie. If you don’t have pastry flour, you can create a substitute by mixing all-purpose flour with cornstarch. For every cup of all-purpose flour, remove two tablespoons and replace them with cornstarch. This will help mimic the lower protein content of pastry flour.

Baking Cookies in an Air Fryer: A Game Changer

Did you know that your air fryer can bake stunning, bakery-style cookies? This cookie dough is perfect for air frying, yielding big, brown, and beautifully textured cookies. Keep in mind that air fryers vary, so you’ll need to experiment to find the ideal time and temperature for your specific model. We’ve had great success with the Vortex Slim. Using this model, we air fry two cold cookie dough balls at 335°F (168°C) for 10 minutes, followed by another 10 minutes of rest in the closed drawer. Once finished, remove the air fryer drawer and allow the cookies to cool completely before carefully scraping them off the rack. For optimal results, we recommend avoiding liners, but if you prefer softer cookie bottoms, feel free to use one.

Air frying cookies offers several advantages. It’s a quicker method compared to traditional oven baking, and it provides a more even heat distribution, which results in cookies that are perfectly cooked with a soft interior and a slightly crispy exterior. Additionally, air frying requires less energy than heating up a full-sized oven, making it an eco-friendly and cost-effective option for small-batch baking.

When air frying, it’s essential to preheat the air fryer to ensure consistent results. Also, remember to space the cookie dough balls properly to allow for even air circulation. Monitor the cookies closely during the cooking process to prevent burning. If the cookies start to brown too quickly, reduce the temperature slightly.

Yield and Storage Tips

This recipe yields approximately 54 ounces of dough before adding the mix-ins. With the addition of 12 ounces of chocolate chunks, you’ll have around 66 ounces of dough, enough for approximately 16 giant cookies. These cookies are substantial and sturdy, making them ideal for freezing. In fact, we find they taste even better after being frozen and thawed! Due to their generous size, they make wonderful individual gifts for hosts or hostesses, especially during the holiday season.

To freeze the cookies, wrap them individually in plastic wrap and then place them in an airtight container or freezer bag. They can be stored in the freezer for up to three months. When ready to enjoy, simply thaw the cookies at room temperature for about 30 minutes. For a warm and gooey treat, you can also microwave them for a few seconds.

Proper storage is key to maintaining the cookies’ texture and flavor. Store leftover cookies in an airtight container at room temperature for up to three days. To prevent them from drying out, you can add a slice of bread to the container. The bread will absorb excess moisture and keep the cookies soft and chewy.

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Recipe: Giant Peanut Butter Pretzel Chocolate Chunk Cookies