White Chocolate Pretzel Peanut Butter Cookies
White Chocolate Pretzel Peanut Butter Cookies is a dessert that serves 12. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 140 calories, 4g of protein, and 10g of fat per serving. For 35 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Bakerita has 34 fans. Head to the store and pick up baking soda, egg, dark chocolate bar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 27%. Similar recipes include Double White Chocolate And Pretzel Peanut Butter Cookies…with S, White Chocolate Pretzel Peanut Butter, and Peanut Butter Pretzel Chocolate Cookies.
Servings: 12
Ingredients:
½ tsp baking soda
3 tablespoons brown sugar
½ cup Peanut Butter & Co. White Chocolate Wonderful creamy peanut butter (or other creamy peanut butter)
1 4 oz. bar of white chocolate (I used Ghirardelli's)
1 egg, room temperature
12 small pretzels*
¼ tsp vanilla extract
Equipment:
ice cream scoop
baking paper
baking sheet
bowl
oven
microwave
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat baking sheet.In a medium bowl, stir together the peanut butter, brown sugar, egg, baking soda, and vanilla extract.Using a mini ice cream scoop, spoon batter onto prepared baking sheet. Press a pretzel onto the top of each cookie dough mound.Bake until the cookies are lightly golden brown, but still soft, about 10-12 minutes. Let cool for about 5 minutes on baking sheet, then cool completely on a wire rack.Melt white chocolate in the microwave. Spoon some white chocolate onto the bottom of the cooled cookie and spread evenly. Keep chocolate side up, repeat until all cookies have chocolate, and refrigerate until firm. Keep refrigerated until serving. Enjoy!
Step by step:
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat baking sheet.In a medium bowl, stir together the peanut butter, brown sugar, egg, baking soda, and vanilla extract.Using a mini ice cream scoop, spoon batter onto prepared baking sheet. Press a pretzel onto the top of each cookie dough mound.
2. Bake until the cookies are lightly golden brown, but still soft, about 10-12 minutes.
3. Let cool for about 5 minutes on baking sheet, then cool completely on a wire rack.Melt white chocolate in the microwave. Spoon some white chocolate onto the bottom of the cooled cookie and spread evenly. Keep chocolate side up, repeat until all cookies have chocolate, and refrigerate until firm. Keep refrigerated until serving. Enjoy!
Nutrition Information:
covered percent of daily need
