These cookies do not spread out like regular cookies but, rather, they hold their shape in more of a "ball" form by design. If you want your cookies to be flatter, flatten each dough ball with the back of your hand before baking.
Ingredients
1 pouch Betty Crocker chocolate chip cookie mix
1 stick butter, softened
1 egg
¼ cup creamy natural peanut butter (I didn't test with regular peanut butter, but I think it would work!)
¾ cup miniature pretzels, finely chopped/crushed
½ cup chopped pecans
Instructions
Heat oven to 350F.
In the bowl of an electric mixer, beat together the cookie mix, butter, egg and peanut butter until a soft dough forms and all ingredients are well combined. Beat in the pretzels and pecans until evenly combined.
Scoop dough by rounded tablespoons onto an ungreased cookie sheet (or use a cookie scoop like I did.) Bake 8 to 10 minutes or until edges are lightly golden brown and set. Cool on baking sheet 2 minutes; cool completely on wire cooling rack.
Recipe by Espresso and Cream at https://www.espressoandcream.com/2014/10/loaded-chocolate-chip-cookie-bites-espresso-and-cream.html