I subscribe to blogs. A lot of blogs. Right now I have 1000+ blog entries to read. I have a feeling it is a lot more than that, but my Google Reader doesn’t go higher than 1000. The ones that I read the most are my fashion, food and homeschooling. The other categories have just too many entries and I feel a tad overwhelmed. I have been on a baking kick and have so enjoyed making new things to eat! I saw the recipe for these cookies and thought that they were quite opposite of the cookie I would normally make that I should go ahead and make them since I had all of the ingredients! If you have picky kids, this blog is great! I know Lauren is not ‘picky’ per se, but it gives me hope that she might try more foods and like them… I will put the picture in and the recipe down below. Let me know if you try them and what you think about them!
Double White 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 additional white 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.
3 dozen cookies