September 29th, 2010

Peanut Apple Pretzel Drops

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Makes over 2 1/2 dozen cookies

Peanut Apple Pretzel Drops

This is an unassuming cookie, unless you assume that apples and pretzels in a cookie are going to be beyond awesome. In which case, you’re totally right. This is the sweet and salty combo that dreams are made of! Chewy brown sugar cookie dough with peanuts, crunchy salty pretzels and sweet tart apples will thrill children and the childish alike. This recipe is modified from Vegan Cookies Invade Your Cookie Jar.

Note: With all of the chunky mix-ins, these cookies will look a little crazy. Don’t be scared if they appear a little more free form than you’re used to.

2 generous cups mini pretzels, crushed into small pieces
1 cup roasted, shelled peanut halves
4 ounces (about 1 1/2 cups, lightly packed) dried apple rings
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup non-dairy milk
2 tablespoons ground flax seeds
1/2 cup canola oil
1 cup dark brown sugar, tightly packed
1/3 cup granulated sugar
1 1/2 teaspoons vanilla

Preheat oven to 350°F. Line baking sheet with parchment paper.

In a large bowl combine pretzel pieces and peanuts. Using either kitchen scissors or a sharp knife, cut apple rings into small, bite-sized pieces. Combine with pretzels and peanuts.

In a large mixing bowl sift together flour, baking powder, baking soda, cinnamon and salt.

In a separate large bowl whisk together soy milk and flax seeds. Add oil, brown sugar, granulated sugar and vanilla. Beat with electric beaters for 2 minutes until lumps of brown sugar are dissolved and mixture is very thick. Stir in flour mixture and mix just until dry ingredients are moistened and a thick, soft dough forms (you might want us a rubber spatula for this step). Fold in pretzel mixture and stir to completely coat everything with batter. The resulting dough will be very chunky and sticky. Drop heaping tablespoons of dough onto lined baking sheets about 2 inches apart. Bake for 14 to 16 minutes until cookies are firm and edges are lightly browned. Move from cookie sheets to wire racks to cool. Store in a loosely covered container.

23 comments to Peanut Apple Pretzel Drops

  • Ani

    I made these a week ago (or so) and these drops were amaaaazing! And that´s from a chocolaty kind of girl (if anybody asks me: “Chocolate or vanilla?” I would always go for chocolate 😉 ).
    This is how we Europeans imagine the American taste: crunchy, chewy, salty and sweet at the same time. Yum yum yum!
    Thank you, Isa.
    P.S. You guys gotta try these!!!

  • All of your cookies look SO GOOD! I can’t wait to try them!

  • […] baking!  On that note check out one of my favorite cookie recipes ever!!! The Peanut Apple Pretzel Cookie Drop.  Holy Moly! Eco World Content From Across The Internet. Featured on EcoPressed […]

  • […] Isa Chandra from Post Punk Kitchen’s sweet and salty Apple Pretzel Drop Cookies […]

  • Beth

    These might be my most favorite cookies ever . Thank goodness I’m taking them to a friend’s for dinner or I’d eat the whole batch.

  • Caitlin

    Made these without flaxseed and used water instead of non-dairy milk. Mine look different than the photo – more cookie like, as the dough spread – and so the texture of the cookie is very light and crunchy, but the taste is wonderful! Great mix of flavors.

  • Elizabeth

    Made these fantastic cookies last week for my Secret Santa gift. I keep some for myself (duh!) and they were so yummy! I can’t stop eating them-I crave them now. Thanks for sharing.

  • Joy

    These are some of my very favorite cookies. I’ve swapped out the apple rings for golden raisins and the peanuts for roasted cashews. DUDE. They are SO freaking good. The recipe as is is pretty freaking awesome, too! My husband thought the apple with the vanilla tasted like white chocolate. Okay!

  • Nicole

    These cookies are amazing. Admitidly I’ve never made them with peanuts but they are so awsome without I never felt the need to add them. I also tried replacing the apples with a package of banana chips ground into powder with a blender. The consistency is like sand but it crisply turned out really really well

  • Vegan Vera

    used almond milk and these are AMAZING!

  • These look AMAZING. I wonder if I could substitute something for the pretzels to make them gluten-free (as I am CLEARLY too lazy to go buy gluten-free pretzels…) Maybe some more nuts or something else salty that I find in my cupboard when I get home…

  • […] of shoveling and working on my final exams, I thought a baking break was well overdue. I saw this recipe for Peanut Apple Pretzel Drops on Isa’s site and thought I’d give them a whirl (with a […]

  • Emily

    Can these be made with fresh apple in place of the dried rings?

  • wendy

    these are delicious. I didn’t add peanut or apple rings, though, just because I am a rogue like that. I used “butter flavored” pretzels once, and the plain kind the next time. the “butter flavored” ones were extra delicious. I don’t know if they are vegan ( I am not, so it’s no biggie to me), but they sure added a lot of flavor.

  • Marisol

    I also would love to know if anyone has tried these wish fresh apple in place of dried and, if so, how they came out.

  • […] Peanut apple pretzel drops: Yes, that’s a lot of add-ins. Yes, they’re wonderful. […]

  • Jill

    I’ve made these twice and they are an unusual and wonderful cookie. The second time I didn’t have enough apples so I added dried cherries which might be just a little strong, but still good.

  • Hollie

    I can’t find dried apples, for some reason. I was just at the store and I found just about every other dried fruit imaginable, but no apples. I had found some dried apple rings last time I made these at another store, but they were more like apple CHIPS, and they were crunchy; the cookies turned out great, but the apple chips weren’t the best. I’m going to take the plunge and try fresh apples. Will report back.

  • Aaron

    Took these cookies to grandma in the hospital… she loved them! As did other family that was visiting! Another excellent recipe… thanks so much!

  • Lesley

    I couldn’t get my hands on any dried apples so I used fresh apples and they came out great!

  • Christa

    I usually end up with about half the batch actually making it into the oven. Best thing about vegan cookies, cookie dough. I’ve subbed in random salty things with the pretzels, one of my favourite being tortilla chips (the stuff at the bottom of the bag).

    So. Good.

  • Can these be made with cheese instead of the dried rings?

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