Wednesday, April 11, 2012

Double White Chocolate- Pretzel Peanut Butter Cookies

I'm back! And with these amazing cookies I might add. After being confined to the couch for the past several days and not having much energy to do anything, I sort of got a little bug up my you know where and had to get in the kitchen yesterday afternoon. I actually dropped the first batch of these on the floor, they sort of just slid right off my baking mat. It was at that point I thought maybe I should have just stayed put on the couch.

I've spent the last week catching up on my reading, mostly cookbooks and skimming through old magazines for new inspiration. I came across SO many new recipes I can't wait to try! Any weight I lost I probably gained back just from drooling over my books.

These particular cookies were on my list to make last week, I had bought all of the ingredients and was really excited to give them a shot. I found them on Pinterest and was really intrigued by the sweet and salty combo, I especially loved the addition of the pretzels. Overall, these were delicious! Probably one of my favorite cookies I've ever made. They've almost got that crumbly texture when you bite into them; lots of peanut butter flavor with the white chocolate chips in there and of course my favorite, the salty and crunchiness from the pretzel pieces. You must give these a try.....and share of course!

Double White Chocolate-Pretzel Peanut Butter Cookies


1 stick butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup white chocolate chips, to melt
1 1/4 cups creamy peanut butter (reserve 2 tbsp to add when melting chips)
1 large egg
2 teaspoons vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 salt
1 cup broken pretzel pieces
1 cup additional white chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl cream butter and both sugars until light and fluffy. Melt white chocolate chips and 2 tablespoons peanut butter in a microwavable bowl or over a double boiler. Add melted chocolate and remaining peanut butter to butter mixture. Beat in egg and vanilla.
In a separate bowl combine flour, baking soda and salt. Slowly add to wet ingredients just until combined. Stir in pretzel pieces and additional white chocolate chips. Using a medium sized cookie scoop, scoop dough onto cookie sheets lined with parchment paper or a silicone baking mat. With the palm of your hand, press down on the cookie just a little bit to flatten slightly.  Bake for 11-13 minutes or until edges become golden. Let cool for close to 10 minutes before removing from cookie sheet to wire rack. Makes about 3 dozen regular sized cookies.

Source: Two Tiny Kitchens

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