An interesting combination and my obsession with the recipe until I finally made them!
I saw this recipe on a cooking blog a few weeks ago. It has been on my brain ever since. It has all of the elements of a perfect cookie. Sweet, salty, crunchy and yummy! I decided that I needed to just make them and so I would stop thinking about it. They were even better then I thought they would be. My favorite part is the cookie dough. There is something almost obsessive about these cookies. I have to admit I made them twice this past week. I took them to places and shared both batches after they were cooked but I did eat my share of the wonderful cookie dough! Enjoy with cold milk. I found out the dough does freeze well.
White, Dark Chocolate and Pretzel Peanut Butter Cookies…with Sea Salt
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 dark 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.