Pretzel, Peanut & Chocolate Chunk Cookies

There is something heavenly about combining chocolate with salt. I don't know what makes it such a good pairing, but I love it and these cookies are what it is all about. I received this recipe from my sister-in-law, Sarah, at my bridal shower (8 years ago) hosted by my my in-laws (mother and sisters-in-law). They gave me a recipe binder full of great recipes from friends and family. It was organized wonderfully and each person who came contributed a menu, followed by all the recipes for that menu. I loved that it started my marital cooking adventures with the best of the best recipes, so how could I go wrong? I baked my fair share of cookies that first year of marriage and my husband's two favorite came from recipes given to me by Sarah. I was honored that she would share her prized recipes with me and hopefully she won't mind if I share this one with you. It is too good not to try. I rarely make these anymore since Jack is allergic to peanuts but I did make them recently for a social gathering at church and they disappeared quickly!
Pretzel, Peanut & Chocolate Chunk Cookies

Ingredients:
2 sticks butter
½ cup granulated sugar
1 cup packed light brown sugar
¾ tsp baking powder
1 tbsp vanilla
2 large eggs
2 ½ cups flour
2 cups halved thin pretzel sticks
2 cups semisweet chocolate chunks
1 cup dry roasted peanuts

Directions:
1. Preheat oven to 350 degrees.
2. Melt butter in a large bowl in the microwave. Let cool.
3. Add sugars, vanilla & baking powder; whisk until blended and smooth. Whisk in eggs, then stir in flour until just blended.
4. Add pretzels, chocolate and peanuts. Stir to combine.
5. Divide dough into quarters.
6. Drop dough from one of the quarters into 9 mounds, 2 inches apart, on an ungreased baking sheet.
7. Flatten cookies slightly with the back of a spoon.
8. Bake 12 -14 minutes until golden around the edges. Let stand 2 minutes on cookie sheets, then place on cooling rack. Repeat with remaining dough.

Servings: 3 dozen