Have you ever had white chocolate melted into your cookie dough before? Because I haven’t, and it was amazing. I absolutely love the texture of these cookies – moist and chewy, but also almost crumbly. I hope I’m using the right descriptive words. Let me just say that these are genuinely delicious and a new favorite. Another fabulous salty/sweet combo, sure to satisfy both cravings. Make them nice and big, and then have two or three with lots of milk on a Sunday afternoon. That’s what I just did, and I’m a happy, happy girl.
Double White Chocolate and Pretzel Peanut Butter Cookie
courtesy picky palate
yields 24 big cookies (calorie estimate: 237 calories/cookie)
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. (Optional: Sprinkle each cookie with a touch of sea salt.) Bake for 9-12 minutes or until edges become golden and slightly crisp. Let cool for 10 minutes on baking sheet before removing.