White Chocolate, Pretzel, Peanut Butter Cookies

Thanks Picky Palate!

White Chocolate, Pretzel, Peanut Butter Cookies

1 stick softened butter (8 Tbsp.)
1/2 C. sugar
1/2 C. packed brown sugar
1 C. white chocolate chips, to melt
1 1/4 C. creamy peanut butter (reserve 2 Tbsp. to add to melting white chips)
1 egg
2 tsp. vanilla extract
1 1/4 C. flour
1/2 tsp. baking soda
1/4 tsp. kosher salt
1 C. broken pretzel pieces
1 C. additional white chocolate chips

Preheat oven to 350 degrees F.  Cream butter and sugars until light and fluffy.  Melt white chocolate chips and 2 Tbsp. peanut butter over 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 a 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.

(Makes about 3 dozen cookies).