My big kid turned 8 this past May - and in our church, that is the magic age that you enter the Scouting program! Unfortunately for him, though, it was also the last month they had any activities before breaking for the summer. Bummer! Just missed it! He did, however, get the chance to be a part of Scout day camp over the summer where he passed off several 'things' (I'm still a brand new Scout mom - I don't know all the words yet! LOL). So when we had out kick-off pack meeting at the end of August he was able to receive a couple of belt loops & his Bobcat patch! Woo hoo! I was asked to bring cookies to the meeting so I made 2 different kinds. My Cranberry Double Chip Cookies and these ... Peanut Butter White Chocolate Pretzel Cookies! That name sure is a mouthful. And these cookies are sooooooooooooooo fantastic!!! Check 'em out!
Here's my big kid in his shiny new uniform!
And him pinning the "thanks for helping, Mom" Bobcat pin on me.
OK! And now on to the cookies!
You'll need:
Peanut butter, butter, egg, brown sugar, white sugar, vanilla, flour, salt, baking soda, white chocolate chips & pretzels.
Cream together your butter & sugars in a mixing bowl.
In a small bowl combine 1 cup of the white chips with 2 tablespoons of peanut butter.
Melt them in the microwave, 30 seconds at a time, stirring well each interval. Be careful to NOT burn your chips!
Add melted white chocolate/peanut butter mixture into your butter/sugar mixture in the mixing bowl. Mix well.
Now add in your flour, salt & soda. The responsible thing to do is mix them in a separate bowl first. Nobody loves biting into a clump of baking soda. But I usually just gently sprinkle the salt & soda all over the surface as the mixer is going & let them get mixed in well that way - then add the flour.
While that is combining throw your pretzels into a little baggie & break them into bits. If you've got little kids at home they would probably love to help with this part!
Stir in the remaining chips & pretzel bits.
I use my 'medium scoop' (measures 2 tablespoons) to drop them onto a cookie sheet. Then use your fingers & gently press them to about 1/2-inch thick.
Ready for the magic!!? Most people sprinkle peanut butter cookies with sugar. But I'm not most people. Grab your salt!
Drop a pinch on top of each cookie.
Pop 'em into a 350 for 10 minutes or so.
Cool them on the sheet for a few minutes then move them to a cooling rack.
I loved these cookies - as did every single person that I shared them with! I think you will, too.
YUM!
And him pinning the "thanks for helping, Mom" Bobcat pin on me.
OK! And now on to the cookies!
You'll need:
Peanut butter, butter, egg, brown sugar, white sugar, vanilla, flour, salt, baking soda, white chocolate chips & pretzels.
Cream together your butter & sugars in a mixing bowl.
In a small bowl combine 1 cup of the white chips with 2 tablespoons of peanut butter.
Melt them in the microwave, 30 seconds at a time, stirring well each interval. Be careful to NOT burn your chips!
Add melted white chocolate/peanut butter mixture into your butter/sugar mixture in the mixing bowl. Mix well.
Now add in your flour, salt & soda. The responsible thing to do is mix them in a separate bowl first. Nobody loves biting into a clump of baking soda. But I usually just gently sprinkle the salt & soda all over the surface as the mixer is going & let them get mixed in well that way - then add the flour.
While that is combining throw your pretzels into a little baggie & break them into bits. If you've got little kids at home they would probably love to help with this part!
Stir in the remaining chips & pretzel bits.
I use my 'medium scoop' (measures 2 tablespoons) to drop them onto a cookie sheet. Then use your fingers & gently press them to about 1/2-inch thick.
Ready for the magic!!? Most people sprinkle peanut butter cookies with sugar. But I'm not most people. Grab your salt!
Drop a pinch on top of each cookie.
Pop 'em into a 350 for 10 minutes or so.
Cool them on the sheet for a few minutes then move them to a cooling rack.
I loved these cookies - as did every single person that I shared them with! I think you will, too.
YUM!
Peanut Butter-White Chocolate-Pretzel Cookies:
1/2 cup butter (1 stick), softened
1/2 cup white sugar
1/2 cup brown sugar, packed
2 cups white chocolate chips, divided
1 1/4 cup creamy peanut butter, divided
1 egg
2 tsp vanilla
1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup broken pretzel pieces
Heat oven to 350. Cream together butter and sugars. In a small bowl, mix 1 cup of white chips and 2 Tablespoons peanut butter. Melt either double boiler method or 30-seconds at a time in the microwave; stirring well between. Add melted 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. With a cookie scoop, scoop dough onto a baking sheet (lined with parchment or a silpat if you prefer). With your fingers, gently press down each cookie to about 1/2 inch in thickness. Sprinkle each cookie with a touch of sea salt. Bake for 10-12 minutes or until edges become golden and slightly crisp. Let cool for 10 minutes on baking sheet before removing.
Source: Picky Palate
1/2 cup butter (1 stick), softened
1/2 cup white sugar
1/2 cup brown sugar, packed
2 cups white chocolate chips, divided
1 1/4 cup creamy peanut butter, divided
1 egg
2 tsp vanilla
1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup broken pretzel pieces
Heat oven to 350. Cream together butter and sugars. In a small bowl, mix 1 cup of white chips and 2 Tablespoons peanut butter. Melt either double boiler method or 30-seconds at a time in the microwave; stirring well between. Add melted 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. With a cookie scoop, scoop dough onto a baking sheet (lined with parchment or a silpat if you prefer). With your fingers, gently press down each cookie to about 1/2 inch in thickness. Sprinkle each cookie with a touch of sea salt. Bake for 10-12 minutes or until edges become golden and slightly crisp. Let cool for 10 minutes on baking sheet before removing.
Source: Picky Palate
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