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Feb
10
2011
Cookies, Sponsored Tags: cookie, eggs, flour, peanut butter, pretzels, sugar, sweet and salty, vanilla, white chocolate
Not sure what my infatuation is with peanut butter cookies lately, can NOT get enough. This recipe was inspired by another little jar of famous peanut butter from Spread Restaurant called….White Chocolate Pretzel Peanut Butter. Needless to say I ate the whole jar with nothing but a spoon in a few short days. After it was gone I knew I had to create a cookie with the same flavors.
My Pretzel M&M Brownie Bark recipe is posted today on Smithfield.com, do make sure you come take a peek!!
Here you have my newest love….Double White Chocolate and Pretzel Peanut Butter Cookies with Sea Salt. Don’t try to say that 3 times fast 
Enjoy!
Here’s your line up.
Break out a small saucepan full of lightly boiling water and place a heat proof bowl over it. Add your white chips and 2 tablespoons of peanut butter and melt until smooth. This will be added to your dough, mmmm!
Here’s my secret ingredient….McCormick Gourmet Sicilian Sea Salt sprinkled on top of each cookie before baking. Brace your taste buds for that sweet and salty combo, it’s incredible here!
Take your pretty pretzels and crush them into pieces. The kids will love to help with this
So, you’ve added your white chocolate and creamy peanut butter to the dough, now you add your dry ingredients along with the white chips and pretzels pieces. Give her a good mix!
You’ll get something like this.
Scoop onto your favorite silpat or parchment lined baking sheet and press down to about 1/2 inch thick. This way they bake better.
Mmmmm, sprinkle on a touch of McCormick Gourmet Sicilian Sea Salt.
Mmmm
Ta’da! These are right up there in my top 5 cookies. Love them to pieces! Hope you enjoy.
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
______________________________
*Disclaimer: I am part of the McCormick Real Gourmet Blogger Program and am being
compensated however the thoughts and recipe are my very own.
Happy Baking, come back soon!
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These were deeeelicious! Everyone loved them! Thanks for a great cookie recipe!
These sound awesome. So glad I followed the link on BlogHer to check out your recipe. Yum!
I tried these but they didn’t turn out quite like yours. They didn’t seem to stick together. Did I add too may pretzels or chips? Would love to try them again but need some advice as to what I may have done wrong. They fell apart easily:(
[...] probably have a go a making these awesome Double White Chocolate and Pretzel Peanut Butter Cookies…with Sea Salt This entry was posted in Random and tagged bacon, brownies, bruschetta, eggs, maple syrup, [...]
Made them this afternoon! Love the white chocolate and peanut butter combination! Thanks for another tasty recipe.
Oh my! White chocolate and peanut butter…one of my favorite combinations! They look amazing!
I made these today and they are super delicious! I put semi sweet chips in instead of the white at the end! I blogged about them over at my blog Little Green Jar. I linked your site and told everyone to come on over and check out all your amazing Recipes! Thanks!!
Oh my goodness – these sound AMAZING!! I can not wait to make these – love the sweet & salty combo. Thanks for sharing! Happy Valentine’s day!
These were SO good and easy! My girls & I made them for teacher gifts for Valentine’s Day.
Love these, Jenny. Salty and sweet is so addicting, and the pictures are beautiful.
These sound awesome! I love the sweet/salty combo, and peanut butter of course!
White chocolate, salty pretzels and peanut butter? Jenny, you’re singing my song!
I made these for my coworkers and my family wouldn’t stop eating them before they could get to school. I substituted Butterscotch chips instead of white chocolate. Delicious! Generous on the sea salt sprinkling. Yum! Thanks!!!
Well, I did say these were on my “must try asap” list…
I went ahead and made them – even remembered to take a photo!
They do not look anywhere near as good as yours but they sure taste awesome!
http://blog.kia-glitz.com/?p=983
[...] Double White Chocolate and Pretzel Peanut Butter Cookies at Picky Palate. Jenny’s blog is one of my all time favorite ones, and I have to give the girl credit for cramming more into a cookie that anyone I know. And she fully embraces the salty sweet combo, which I love, because I think a bit of salt can make every baked good better. Granted this doesn’t pan out so well with the advice that we all eat less salt. This is why I try not to watch the news, ignorance is bliss! Anyways, how delicious do these cookies look? [...]
Seriously…you are an evil evil woman.
I made these to take to some friends I hadn’t seen in awhile. They were a huge (HUGE!) hit! Sweet and salty perfection. I’m still receiving compliments. Thanks for sharing!
[...] Everyone loved the sweet and salty combo of Picky Palate’s White Chocolate Peanut Butter Pretzel Cookies. [...]
Those cookies look amazing. The name sure is a mouthful though!
[...] Source: Picky Palate [...]
I made these last night using my new Whoopie Pie Pan and I’m in love! I also switched it up a little, making half of the batch with white chocolate chips and the other half using milk chocolate chips. Love them both! I’ll be featuring your recipe on my blog, http://www.lifessimplemeasures.blogspot.com/, some time this week, too!
Just wanted to let you know I made these cookies (LOVED them!) and put up a post on my blog. Thanks for the recipe!
http://lifessimplemeasures.blogspot.com/2011/04/chocolate-duo-and-pretzel-peanut-butter.html
Wonderful! They look great Jess, thanks for sharing!!
These are super yummy!! And my boys gobbled them up. I did have to increase the flour though 1/2 cup. Elevation difference maybe? Still a fabulous combination.
Great to hear the cookies were a success. Weird about the flour. Glad they turned out for you!!
Found you via Lovin from the Oven. Your blog is fantastic as is this recipe. Really like your header and on occasion I do wear heels to the grocery store. Its my weekly social outing.
I die – these sound UNREAL
I think I mist have these cookies. Now.
Must. Not mist. See my brain isn’t working, I need them so bad!
[...] find a good home though. Double White Chocolate Peanut Butter Pretzel Cookies (Adapted from Picky Palate) You’ll Need: 1 stick unsalted butter, softened 1/2 cup organic cane sugar 1/2 cup light [...]
[...] (Adapted from Picky-Palate) [...]
[...] Double White Chocolate and Pretzel Peanut Butter Cookies with Sea Salt (from Picky Palate) Salty and sweet is one of the best combos ever. These make me think of my Gramma who always ate her ice cream with a pretzel rod . [...]
These cookies are SO delicious!! I made them and blogged about them here! http://littlethingsxoxo.blogspot.com/2011/06/double-white-chocolate-and-pretzel.html
I made this recipe a few days ago to bring for a week away at a cabin. They were a huge hit with everyone. Thanks so much for sharing your great recipes and photos!
And posted about them on my blog.
http://kathiesgardenoflife.blogspot.com/2011/08/friday-favorites_12.html
[...] We had a great time, but I think one of the highlights were these… I found this great recipe here. These cookies are called “Double White Chocolate and Pretzel Peanut Butter Cookies with [...]
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omg these look so amazing!! i want to make them for a family event that I am having but have to make them a week in advance…do you think they would freeze well or not great because of hte pretzel pieces? Would you recommend any of your other cookie recipes that freeze well. Thank you so much!!
Thanks for the awesome recipe, they turned out great!!!
http://kim-lifeasweknowit.blogspot.com/2011/10/double-white-chocolate-and-pretzel.html
WOW. I think this is a combination of all of my favorite things! I can’t wait to try this recipe! And I need to get a jar of that white chocolate pretzel peanut butter! I NEED to!
[...] favorite cookie dough recipe, substituting 2 tbsp milk for each egg. I used Picky Palate’s White Chocolate Peanut Butter Pretzel Cookies recipe for my cookie [...]
[...] favorite cookie dough recipe, substituting 2 tbsp milk for each egg. I used Picky Palate’s White Chocolate Peanut Butter Pretzel Cookies recipe for my cookie [...]
[...] your favorite cookie dough recipe, substituting 2 tbsp milk for each egg. I used Picky Palate’s White Chocolate Peanut Butter Pretzel Cookies recipe for my cookie [...]
[...] From Picky Palate. [...]
[...] today’s Thursday Teacher Treat was Double White Chocolate and Pretzel Peanut Butter cookies from Picky Palate. Another salty/sweet treat. The batter was dry when I was scooping it out and the [...]
Are the ingredients correct on this? For some reason mine fell apart and did not look like yours.
I found this on Pinterest, and made them today. I made a double batch, anticipating how good they would be. The double batch was almost more than my new KitchenAid Pro mixer could handle!
I kept thinking the dough was a little dry, but the cookies were turning out okay (a bit dry, but still tasty). About 2/3 of the way through the batter, I decided to throw caution to the window and added a splash of milk. PERFECT dough after that, and then my cookies started looking like the pictures here. And oh, they just taste SO good!
Made these yesterday. They were fantastic!!! Having to eat gluten free, I used a gluten free all-purpose flour and gluten free pretzels. I topped each one with a square of Cadbury Dairy Milk chocolate when they came out of the oven. Amazing! Thanks for the recipe.
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I made these last week, and they were FABULOUS! Just the right combo of sweet & salty.
[...] courtesy picky palate [...]
[...] favorite cookie dough recipe, substituting 2 tbsp milk for each egg. I used Picky Palate’s White Chocolate Peanut Butter Pretzel Cookies recipe for my cookie [...]
Is it real peanut butter you’re using or does it have icing sugar mixed in? If it’s real peanut butter, how much sugar would to suggest to take out of the recipe if the mixed one is all thats available?