Chocolate-Dipped Peanut Butter Cookies w. Pretzels Recipe

Take tablespoons of the dough and roll into balls. Roll each ball around granulated sugar until it's lightly coated.

Place the sugared balls on prepared cookie sheets and gently press each one with a fork to create a crisscross pattern.

Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. This helps them set up before moving.

Carefully transfer them to a wire rack to cool completely. Since these are flourless, they're quite delicate when warm, so don't rush the cooling process — they might break if you try to dip them in chocolate too soon.

Dip each cooled cookie about halfway into the melted chocolate mixture. Alternatively, you can spoon the chocolate over half of each cookie. Place the dipped cookies back onto a parchment-lined cookie sheet.

Immediately sprinkle the crushed pretzels over the wet chocolate. Transfer the cookie sheet to the refrigerator or freezer until the chocolate is completely hardened.