For those of you that aren’t huge fans of white chocolate: don’t give up on these! Ted, who I made the cookies with, and Jeremy, the coworker who brought in the cast iron cornbread, both claimed to hate white chocolate, yet both really liked these cookies.

Ingredients:

• 1 stick softened butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 cups white chocolate chips, divided
• 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
• extra sea salt for sprinkling

Preheat the oven to 350 degrees. Cream butter and sugars until light and fluffy. Melt 1 cup white chocolate chips and 2 tablespoons peanut butter in a double boiler until melted.

Add the melted mixture and the remaining peanut butter to the butter mixture and blend. Beat in the egg and vanilla.

Put the flour, baking soda, and salt in a bowl and stir to combine. Add to the peanut butter/sugar mixture and blend until just combined, then pour in the pretzels and remaining cup of white chocolate chips and stir in.

taste test

Scoop the dough into small balls, with a cookie scoop if you have one.

Flatten with the palm of your hand until dough is roughly 1/2″ thick, then sprinkle lightly with sea salt.

Bake 12-15 minutes, until the edges have started browning and look crisp. Let cool on the pan for 10 minutes, then remove and cool on a cooling rack…or just eat.

Once again, rubbish white balance.

I hear, from my coworkers, that these go well with tea. Thanks to all that peanut butter, they’re fairly filling, for a cookie. Yum!

White Chocolate Pretzel Peanut Butter Cookies

From Picky Palate.

• 1 stick softened butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 cups white chocolate chips, divided
• 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
• extra sea salt for sprinkling

Preheat the oven to 350. Grease or line two or three baking sheets with parchment. Cream the butter and sugars until light and fluffy.

In a double boiler, melt 1 cup of white chocolate chips with 2 tablespoons peanut butter. Beat the melted chocolate, along with the rest of the peanut butter, into the creamed butter. Add the egg and vanilla and beat.

Stir together the flour, baking soda, and salt in a bowl, then add to the peanut butter/sugar mixture and blend until just combined. Pour in the pretzels and remaining cup of white chocolate chips and stir in.

Scoop onto the prepared baking sheets, then lightly press with the palm of your hand to flatten to 1/2″ thick. Sprinkle lightly with sea salt. Bake 12-15 minutes until golden on the edges, then let cool 10 minutes on the pans before removing to a rack to cool completely.