Double White Chocolate and Pretzel Peanut Butter Cookies, with Sea Salt

This recipe was found at Picky Palate, if you follow the blog you know she's one my favorite!!!

Set the oven to 350 degrees

 Ingredients: 

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

 Cream the butter and sugars until it is 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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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 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 8-9 minutes or until edges become golden and slightly crisp.  Let cool for 10 minutes on baking sheet before removing.
3 dozen cookies