Ingredients:

• 300 grams of unsalted butter, room temperature
• 200 grams caster sugar
• 3/4 cup (150G) brown sugar
• 3 teaspoons vanilla bean paste
• 1 cup smooth peanut butter (just the regular type not natural)
• 3 eggs, room temperature
• 500 grams all purpose plain flour, sifted
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons salt
• 300 grams milk chocolate melts
• 1 ½ cups pretzels, roughly crushed (plus extra for topping)
• Sea salt flakes to finish

Method:

1. Pre heat oven at 170C. Line 2-3 baking trays with grease proof/baking paper and set aside.
2. In a stand mixer with the paddle attachment OR bowl with electric beaters, beat butter, caster sugar, and brown sugar on medium speed for approximately 1 minutes until pale and fluffy.
3. Add vanilla bean paste and peanut butter and eggs on at a time and beat for another minute on low speed.
4. Add the flour, baking powder, and salt. Mix on low for 30 seconds until dough forms.
5. Fold in the chocolate melts, and pretzels with a spatula.
6. Roll 3 tablespoons (or one ice cream scoop) of cookie dough into balls and place on lined baking trays. I like to only bake 4-6 per tray. Top each cookie with an extra whole pretzel and chocolate melt and press down slightly.
7. Bake for 15 minutes (if your oven is fan forced, bake for 13minutes or until slightly golden on the edges)
8. Sprinkle with sea salt flakes as soon as they come out of the oven and allow cookies to cool on baking tray for 20 minutes.
9. Transfer to a cooling rack and allow to completely cool.

Tips/Substitutions:

• • Keep in an airtight container for 5 days OR freeze for up to 3 months. Thaw in fridge when wanting to consume.

Did you make this recipe? 

I love seeing what you cook! Tag me on Instagram @rossanos.casa