Longest cookie name ever. But, for those who have tried these babies, well worth the mouth full of words.
As soon as I saw this recipe, I knew I had to give it a try. To be honest, as I’ve mentioned before, sweet and salty isn’t my thing. Chocolate covered pretzels? I’ll pass. Salted caramel? Not my first choice.
I made these, though, a few weeks ago to bring for some friends I was seeing during my trip to Philly. One person in particular doesn’t have a particularly strong sweet tooth (crazy, right!). I thought this cookie would be the perfect option for her.
Taste-wise, these are a complicated cookie. Can cookies be complicated? Well, I’m saying these are.
A few notes…
Feel free to use all-natural peanut butter. It will make the dough a bit thicker, but mine turned out just dandy. You could try adding a few teaspoons of milk or water if you are worried about the density. (Now, I have not tried this theory. If it doesn’t work, don’t fully blame me!)
I normally fold in any additions to my cookie batter. For this one, I thought it would be good to have the pretzels broken up a bit, so I went ahead and added them and did a quick mix. Turned out perfectly.
Added bonus for me? Since it’s not, I only ate one. But trust me, there wouldn’t have been many sitting around to eat.
Peanut Butter White Chocolate Pretzel Cookies
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8 tablespoons (1 stick) unsalted butter
½ cup sugar
½ cup brown sugar
2 cups white chocolate chips, divided
1 ¼ cups peanut butter (reserve 2 tablespoons to melt with the white chocolate chips)
2 teaspoons vanilla
1 ¼ cups flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup pretzels
fine sea salt (or fleur de sel)
Preheat the oven to 350F. Line two cookie sheets with silicone mats or parchment paper. Set aside.
Mix flour, baking soda and salt in a medium bowl.
Over a double boiler, melt 1 cup of white chocolate chips with 2 tablespoons of peanut butter.
Cream the butter and sugars until light and fluffy. Add the melted white chocolate mixture and remaining peanut butter. Add egg and mix well. Add vanilla.
Add dry ingredients and mix until just combined. The mixture may be crumbly, which is okay. Add pretzels and remaining white chocolate chips. Quickly mix on low speed.
Scoop cookies onto the prepared sheets. Using your palm (or the bottom of a glass), lightly press each cookie down to about ½ inch thickness. Sprinkle each cookie with a touch of sea salt.
Bake for 12-15 minutes or until golden brown and lightly crisp. Let cool on baking sheet for 10 minutes before moving to a wire rack.
Source: Picky Palate