Monster Cookie
Peanut butter. White Chocolate. Pretzels. All delicious in their own rights, even better (surprisingly!) when shoved into one gigantic sweet-and-salty, perfect for dunking in a glass of milk cookie.
Be prepared to put ungodly amounts of fat into this cookie: 2 full cups of peanut butter and an entire stick of butter. Don't whine about it. Enjoy it.
The cookie base itself is super-rich and crumbles/melts/dances in your mouth. I personally think this recipe could use more white chocolate chips but I always advocate for more. I only had one 8-oz bag of chips but if I'd had more, I would have put them in. Also, dark chocolate chips. Maybe mini ones. Always more chocolate. Do not question this.
These cookies are sort of obnoxiously labor intensive to shape because of the pretzels, but totally worth it. This recipe makes a lot of cookies if you make them small, and they're pretty rich so keep them golf ball-sized. Tommy and his roommates couldn't eat these fast enough, so consider that your green light.
Notes:
DO NOT overbake these. No one likes burned pretzels and you will probably set off your smoke detector and everyone will hate you.
LET THEM COOL on the baking sheet for at least 5 minutes before you move them to the wire rack. I got antsy and tried to skip that part and they crumbled and got everywhere and then my cat tried to eat the crumbs which is almost certainly bad for her tiny little cat digestive system. Heed my warning: let them cool.
Makes about 3 dozen cookies
Ingredients:
1 stick softened butter, 8 tablespoons
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 c. white chocolate chips, to melt
About 2 c. creamy peanut butter (reserve 2 tablespoons to add to melting white chips)
1 large egg
2 tsp. vanilla
1 1/4 c. all purpose flour
1/2 tsp. baking soda
1/4 tsp. kosher salt
3 c. broken pretzel pieces
1 c. additional white chocolate chips
1. Preheat oven to 350 degrees F. Cream butter and sugars until light and fluffy. Melt white chocolate chips and 2 Tablespoons peanut butter over a double boiler until melted. Add melted chocolate chips and remaining peanut butter to beaten butter and sugars. Beat in egg and vanilla.
2. Place flour, baking soda and salt in bowl; mix to combine. Add to wet ingredients until just combined. Pour in pretzels and additional white chocolate chips.
3. With a teaspoon, 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.
4. Bake for 12-15 minutes or until edges become golden and slightly crisp. Let cool for 10 minutes on baking sheet before removing.
