Ok, I’ll say it right off the bat – I’ve used peanut butter in almost all of my recent recipes and I know this isn’t making the blog allergy-friendly but I just love it so much! I’ll try experimenting with other nut butters to try and cut back on the peanut butter parade.
Now on to our regularly scheduled programming…
If you live in (or are visiting) Toronto, one of the greatest local treasures has to be the Peak Freans cookie outlet in East York. Boxes upon boxes of crackers and cookies line the walls, every different Peak Freans variety (shortbread, jam centres, Oreos, Fudgee-os) at absurdly low prices (try $6 for 5 boxes of Oreos).
I went in there for the first time a few weeks ago and found massive bags of Dairy Milk chocolate bars for only $8!! Each bag is the equivalent of about 15-20 chocolate bars, but because the packaging was damaged in some way, or the actual chocolate bar broke in production, they have been gathered up into these massive bags and sold off at the outlet.
Cut to yesterday’s visit when I found a giant-sized bag of Peanut Butter Pretzel Dairy Milk and became almost feverish with excitement about the things I could bake. First stop: cookies (of course).
I kept it relatively simple for these cookies, because I wasn’t sure how much pretzel flavour would come out in the final product. Turns out, just enough to give these cookies an extra dash of salt to bring out the rich chocolate and peanut butter combo. Ugh, they’re just decadent!
1 cup salted butter
½ cup granulated sugar
1 ½ cup brown sugar
2 big dollops of peanut butter (if you want more of a peanut butter cookie flavour, add 2 heaping tablespoonfuls at least)
2 tsp warm water
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
Pinch of salt
Dairy Milk Pretzel Peanut Butter bars*
*Note: If you can’t find Dairy Milk Pretzel Peanut Butter chocolate bars, add in 2 cups milk chocolate chips, and chop up about 15-20 pretzels instead.
- Cream butter, sugars and peanut butter together until it looks like frosting (fluffy and light). Add eggs, water and vanilla and continue mixing until combined.
- Sift flour, baking soda and salt together in a separate bowl, then add to butter mixture mixing until just combined.
- Very roughly chop your Dairy Milk bars, or your milk chocolate chips and pretzels. Add to mixture and stir until combined.
- Chill in the refrigerator for 1-2 hours (this step is optional but it helps keep the cookies from spreading out too much)
- Heat oven to 350° C. Either use nonstick cookie sheets, or cookie sheets lined with parchment paper, and scoop cookie mixture into 1 ½ – 2inch balls.
- Bake for 13-15 minutes until edges are golden and/or chocolate is melty.
- Cool on the cookie sheet for 10 minutes, then transfer to a wire rack.
- Store at room temperature for 3-4 days, or in the fridge up to a week.
These are the kind of cookies that taste even better once the flavours develop, so feel free to leave them to chill in the fridge overnight, and don’t forget to try one the day after you’ve baked them (as if you’d forget! haha)