So when I was working as a Corporate Chef, I came up with a recipe for Peanut Butter, White Chocolate and Pretzel cookies, which are awesome! Unfortunately they are not school lunch friendly though so I had to make an adjustment and I thought toffee added a nice texture and depth of flavour.
Don’t roll your eyes but I made my own toffee for this recipe, it’s really easy to make and I will include instructions below but I totally get it if you’d prefer to buy the store bought stuff.
These cookies are super chewy, sweet and salty with a bit of a sticky toffeeness to them that is really nice. I love the copper color that the toffee gives to the finished product.
The only note I will add is that my daughter thought I should have added a full pretzel to the top of each cookie, in hindsight I think she’s right, so go ahead and do that when you make these gorgeous cookies.
1/2 Cup Butter
1/2 Cup Sugar
Prepare a small baking sheet with a parchment liner. Melt butter in a heavy bottom pan over medium heat, add sugar and stir constantly for 10-15 minutes until the sugar is fully dissolved into the butter and it becomes a medium brown color similar to peanut butter. Pour melted butter and sugar mixture onto the prepared baking sheet and allow to cool to room temperature. Break into small pieces and enjoy! See? It’s easy.
White Chocolate, Toffee & Pretzel Cookies (WCTP Cookies)
Makes 3.5 Dozen
360g Brown Sugar, packed
390g Margarine, softened
2 Eggs, large
710g All purpose flour
10g Baking Soda
10g Baking Powder
2g Kosher or Sea Salt
2 Tsp Vanilla Extract, pure
200g White Chocolate Chunks or Chips
80g Pretzels, crushed plus more for the top
130g Toffee Bits
Preheat oven to 325°F or 350°F if using convection.Cream sugars and margarine together in a stand mixer on medium speed until light and fluffy, approx. 2 minutes. Add eggs one at a time and incorporate in between, add vanilla.
In a separate bowl, combine flour, baking soda, baking powder, salt and flour, stir with a whisk to evenly distribute ingredients. With the mixer turned off, add the dry ingredients to the butter mixture. Mix on low to start and then on medium until it comes together into a smooth dough. Add white chocolate, toffee and pretzels and stir with a spatula to evenly distribute.
Using a scoop, drop cookies onto a parchment lined baking sheet, leaving 1.5″ between cookies.
Bake cookies for 10 to 14 minutes until the cookie deflates when gently tapped and is slightly golden in color.
Cool for a few minutes and then transfer to a wire rack. Enjoy!