These big cookies are full of sweet and salty flavors. The pretzels should be in small chunks, not chopped so fine they are powdered. Try to achieve pieces about the size of chocolate chips.

INGREDIENTS | YIELDS 60 COOKIES

• 2 cups unsalted butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tablespoons vanilla
• 4 cups all-purpose flour
• 1 tablespoon baking soda
• 12 ounces chocolate chips
• 1 package peanut butter chips
• 1 cup salted peanuts, chopped
• 2 cups coarsely crushed pretzels

1. Preheat oven to 350°F.

2. Cream butter and both sugars together until light and fluffy. Blend in eggs one at a time, then the vanilla.

3. Whisk flour and baking soda together; stir into creamed mixture.

4. Stir in chocolate and peanut butter chips, chopped peanuts, and pretzels.

5. Drop by heaping tablespoonfuls on an ungreased baking sheet. Bake 10–13 minutes. Middles will still be soft. Allow to cool a few minutes before removing from baking sheet.