So remember when I told you last week that Mr. Ninj pronounced my Snack Crack to be his favorite food of all time?
He just changed his mind: now these white chocolate pretzel chip cookies have taken over the number one position.
(Yeah, he's fickle that way when it comes to treats.)
Not that I'm arguing with him, mind you.
We recently got a big container of white chocolate-covered pretzels. I mean a really big container. (Damn you, cute Cub Scout neighbor boy with your sad little fundraising sales pitch.) Now, for some people this might be no big deal. But neither Mr. Ninj nor I has very effective willpower around treats. Scratch that: we have no willpower around treats. Zero. As in, "Well, if one is good, then 25 will be awesome!"
Therefore, I took decisive action. I needed to turn those pretzels into something -- and then proceed to give them away.
As it is the holiday time of the year, the time of cookie swaps and food gifts, I went with cookies.
Honestly, I'm not usually a big fan of white chocolate. It's a little too sweet for me. Which made me think that, a la my Salted Oatmeal Cookies, adding a little saltiness would provide an excellent balance to the sweetness.
ERMERGAHD. So. Freakin'. Good.
Basically, I solved one problem -- I got rid of the addictive chocolate pretzels -- only to create a new one -- we ate all the damned cookies. So you see that cute little gift box in the photo? Yeah, it never made it out the front door.
I think I just need to surrender to the fact that we have no willpower.
Pass the cookies.
White Chocolate Pretzel Chip Cookies
As written, this recipe makes about 2 dozen cookies. Trust me, you'll want to double it.
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup butter
1/4 cup packed brown sugar
1/4 cup white sugar
1/2 teaspoon vanilla
1 cup white chocolate chips
3/4 cup white chocolate covered pretzels, broken into pieces
Preheat oven to 375 degrees.
In a small bowl, whisk together the flour, baking soda and salt -- set aside. Using a mixer, cream together the butter, both sugars and vanilla until light and fluffy. Beat in the egg and then gradually beat in the flour mixture. Gently stir in the chocolate chips and pretzel pieces.
Drop by heaping tablespoon onto parchment-lined baking sheets (give them a little space to spread). Bake for about 8-10 minutes or until golden. Cool on baking sheets for 2-3 minutes and then transfer to a wire rack to finish cooling.