White Chocolate and Peanut Butter Pretzel Cookies

The perfect combination of salty, sweet. A must try cookie, best eaten within 2 days.

Recipe by Picky Palate

1 stick butter, room temperature
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 Tbsp to add to melting white chocolate chips)
1 large egg
2 tsp vanilla
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup broken pretzel pieces
1 cup additional white chocolate chips
sea salt (optional)

Preheat oven to 350 degrees. Cream the butter and the sugars until light and fluffy. Melt 1 cup white chocolate chips and 2 Tbsp peanut butter over a double boiler until smooth. Add melted chocolate chips and remaining peanut butter to sugar mixture. Beat in egg and vanilla.

In a separate bowl combine flour, baking soda and salt. Slowly add to wet mixture and mix until just combined. Stir in pretzels and additional chocolate chips. Using an ice cream scoop, scoop dough onto a parchment lined cookie sheet and use your lightly damp palm to slightly flatten cookies. Sprinkle lightly with sea salt. Bake for 12-15 minutes or until edges become golden and crisp. Let cool for 10 minutes.

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