Very recently I posted a recipe for peanut butter cookies but these are not your average peanut butter cookies…

After noticing the current trend of adding salted pretzels to chocolate chip cookies, I couldn’t help but think about the addition of pretzels to peanut butter cookie dough.  Having M&Ms on hand, along with a white chocolate bar, I decided that these elements would really play nice with the salted pretzels when added to peanut butter cookie dough.  Perfectly salty-sweet…I was right!

As mentioned in the post title, I’m gearing up for a giveaway.  I was contacted by a company called GarLic it about their Award Winning Condiment, GarLic it Carmelized Finishing Garlic.  What’s funny is that I’d seen the product featured on the cover of a magazine, and mentioned to my husband that I thought it would be good.  Good isn’t the word…Try fabulous!

Anyway, I’ll post the recipe that I created with this product and giveaway details on tomorrow.

Pretzels, M&Ms, white chocolate & chunky peanut butter make a great salty-sweet combination

Roughly chop pretzels…use only the chunks, not the crumbs.

Place 1/4 cup mounds of cookie dough on lined baking sheet…made easy with an ice cream scoop.

Flatten to 1/4 inch thickness…You’re ready to bake 🙂

Salty-Sweet Peanut Butter Cookies
Makes 1 dozen large cookies

1/2 cup unsalted butter, softened
1/2 cup brown sugar, firmly packed
1/2 cup granulated sugar
1/2 cup peanut butter, I used chunky
1 egg
1 tablespoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1/2 cup broken salted pretzel rods*
1/2 cup M&Ms
1/2 cup white chocolate chunks

*Use only the chunks, not the dusty residue that will be left from breaking the pretzels.

In a large bowl, cream butter and sugars together until smooth.  Stir in peanut butter, egg, and vanilla until mixture is well blended.  Add flour, baking powder, baking soda, and salt, mixing until no streaks of flour appear.  Stir in pretzels, M&Ms, and white chocolate chunks.  Cover and refrigerate for 1 hour before baking.

When ready to bake, preheat oven to 350 degrees.  Use a 1/4 cup ice cream scoop to place mounds of cookie dough 3-inches apart on a parchment or silpat lined baking sheet. (I baked 6 cookies per lined sheet, repeating baking process with remaining cookie dough)  Flatten cookie dough to about 1/4 inch thickness.  Bake for 12 minutes.  Allow cookies to rest for 5 minutes before transferring to a wire rack for cooling.