I'm really not a fan of white chocolate. I've always found it to be overly rich and too much for me. For some reason though, when I stumbled across this recipe, I was immediately intrigued and knew that I would be baking it. A loaded cookie; the base a rich peanut butter, it's filled with creamy sweet white chocolate and is balanced with crushed pretzels. The finishing touch that makes this cookie truly special is the sprinkle of sea salt that goes on top. If that sounds weird, give it a chance! That sprinkle of salt on top is magical and helps all of the different flavors to stand out on their own. If you're looking for something different, fun, and deliciously yummy, try this one tonight!
1 stick softened butter, 8 tablespoons
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup white chocolate chips, to melt
1 1/4 cups creamy peanut butter (reserve 2 tablespoons to add to melting white chips)
1 large egg
2 teaspoons vanilla
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup broken pretzel pieces
1 Cup additional white chocolate chips
1. Preheat oven to 350 degrees F. Cream butter and sugars until light and fluffy. Melt white chocolate chips and 2 Tablespoons peanut butter over a double boiler until melted. Add melted chocolate chips and remaining peanut butter to beaten butter and sugars. Beat in egg and vanilla.
2. Place flour, baking soda and salt in bowl; mix to combine. Add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips. With a cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. With the palms of your hand, gently press down each cookie to about 1/2 inch in thickness. Sprinkle each cookie with a touch of sea salt. Bake for 12-15 minutes or until edges become golden and slightly crisp. Let cool for 10 minutes on baking sheet before removing.
3 dozen cookies
Suggestion: Try mixing it up with different kinds of chocolate chips or cookie bases. Make this your own and have fun with it!
