Delectable peanut butter pretzel cookies filled with warm, oozing chocolate. Easy to prepare and great for when guests are over for a visit!
- 26 Hershey’s Kisses milk chocolate with caramel
- 150 g butter, softened
- ½ cup chunky peanut butter
- 1 cup brown sugar, firmly packed
- ⅓ cup caster sugar
- 1 tsp vanilla essence
- 2 eggs
- 2¼ cups plain flour
- ¼ cup malted milk powder
- 1 tsp bicarbonate of soda
- 75g roughly chopped pretzels + 20 extra whole pretzels
- ½ cup unsalted peanuts, chopped
StepsHide all images
Preheat oven to moderately slow, 160 C. Lightly grease and line two oven trays with baking paper.
Place chocolate in freezer. In a medium bowl, using an electric mixer, beat butter and peanut butter with brown sugar, caster sugar and vanilla until creamy. Add eggs, beating well after each.
Sift flour, milk powder and soda over butter mixture. Using a wooden spoon, stir to combine. Mix in chopped pretzels and peanuts.
Using 1½ tbsps cookie mixture, roll and flatten. Place one piece of chocolate in the centre, then mould dough around to cover completely. Flatten slightly and press an extra whole pretzel into the top. Place on tray. Repeat to make 26 cookies.
Bake for 15-20 mins until golden. Cool on trays for 5 mins, before transferring onto wire rack to cool completely.
TIP: These cookies are best served warm, while the chocolate is still melted and oozy. Otherwise, microwave on medium (70 per cent) for 20 secs to warm through.
Photo: Scott Hawkins/Bauer