Probably my two favourite combinations of all time; sweet and salty. I always wondered why I couldn't get enough of sweet and salty combinations together. Here's why..... If we were to eat savoury all the time, we would be easily be bored, and the same goes for anything sweet. So it stands to reason that eating both salty and sweet foods at the same time satisfies both cravings. The scientific name for the taste sensation is sensory specific satiety, this is the reason we keep coming back for more. Now enough science and back to the good stuff.
These cookies are packed with chocolate chips and pretzel pieces, sandwiched with a big swirl of peanut butter buttercream. Of course you can also skip the peanut butter centre and have them as plain old cookies. Either way they are damn good.
Makes 10 cookie sandwiches or 20 individual cookies
110g Butter (room temperature)
100g Caster sugar
120g Light brown sugar
1 tsp salt
1 tsp Vanilla extract
80g Peanut butter
225g Plain flour
1 Large free range egg
200g Flipz milk chocolate pretzels
100g Dark chocolate chips
120g Butter (room temperature)
100g Peanut butter
190g Icing sugar
First step, pre heat the oven to 170c and line two large baking sheets with grease proof paper. Next add the butter, salt and both sugars to a mixing bowl and bring together until the mix is combined and smooth.
Add the egg, vanilla extract and peanut butter into the bowl and mix again until combined. Then add in the flour and mix until a smooth dough has formed. Once your cookie dough is ready, add in the chocolate chips and half the bag of pretzels (crushed), leaving 10 whole pieces for the top of the cookies.
Using a heaped dessert spoon amount of cookies dough, roll between the palms of your hands into balls and place on the baking sheets. These will make 10 medium sized cookie sandwiches. But by all means go nuts and make giant ones, you'll just need to adjust the baking time.
Once all the cookie dough has been formed, push a chocolate pretzel into 10 pieces of the dough, leaving the other 10 pieces bare. And if you have any dough left over at this point I employ you to eat it! Luckily my husband wasn't in the house at this point otherwise I would have been down by about 6 cookies.
And now its time to fill your house with the most incredible smell of fresh baked cookies. Put both baking trays into the oven and set a timer for 9 minutes. Your cookies once cooked should be slightly browned but still a little soft in the middle. this softness in the centre of the cookies, once cooled with give a crunchy yet chewy texture.
Leave to cool for a few minutes then transfer off the baking sheets and let them fully cool on your counter top.
Well, I was leaving these to fully cool whilst I got on with the buttercream. But as you can see, Scot came home adorned his dressing gown and with a naughty little grin on his face ate some of the cooling cookies.
For the buttercream, add the butter and peanut butter to the mixing bowl and whisk until the silky in texture and slightly fluffy. Around 2 minutes at a medium speed. Add half of the icing sugar and mix on a low speed until combined, then add in the second half. Mix for 60 seconds until you have a thick fluffy buttercream.
Because of the addition of peanut butter to the buttercream, the texture won't be as smooth as a regular buttercream so don't be worried if the mixture looks quite thick.
Place a large star nozzle into a piping bag and starting at the centre of the underside of one of the plain cookies, pipe a swirl. Repeat for all 10 cookies, then place a pretzel topped cookie on top and press down. Its as simple as that. Now you can devour your sweet and salty treats until your hearts content. Or until they run out 😱
If you make this recipe, please tag me on Instagram or Facebook @annabellabakes I cant wait to see all you delicious cookie creations ❤