Tuesday, June 7, 2011

Double White Chocolate and Pretzel Peanut Butter Cookies with Sea Salt

This recipe was created and featured on Picky Palate based on a peanut butter from Spread. I read the post awhile ago and immediately ordered the peanut butter and 3 other varieties. I meant to blog about them, but completely forgot. They were freaking delicious though!! So I thought it was only fitting to make the cookies too! 
Taste: Sweet and salty, the perfect combination! 
Texture: Soft with a little crunch from the pretzels.
Would I make this again?: Peanut butter is not my FAV flavor, but I would def make them if someone requested them again. These were a huge hit with friends and coworkers! 
Double White Chocolate and Pretzel Peanut Butter Cookies…with Sea Salt
Found: Picky Palate

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

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.

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

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