I was inspired to make these cookies from a famous ice cream from Vermont with the same name. The ice cream has vanilla malt ice cream with peanut butter and fudge covered pretzels with a fudge and peanut butter swirl, yum.
Malt is used for beer in the brewing process. It is usually made from barley. It is a sweet and creamy flavor, you might know it from a candy called Whoppers, chocolate covered malted milk balls.
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The longer you chill the cookie dough the better and keep the cookie dough cold before baking.
Room temperature butter and eggs will mix better. For room temperature eggs, take out of the refrigerator for 15 to 20 minutes before using.
2 1/2 cups Unbleached All Purpose Flour
1 cup (2 sticks) Unsalted Butter, softened
1 cup Sugar
1 cup Dark Brown Sugar
2 eggs, room temperature
1 cup Pretzels, crushed (see picture below)
1 cup Peanut Butter Chips
2 1/2 cups Milk Chocolate Chips, can use semi-sweet or dark chocolate
1 Tablespoon Vanilla Extract, I used homemade
1 teaspoon Fine Sea Salt
2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
4 Tablespoon Malted Milk Powder, can use less if you do not want a intense malt flavor
Peanut Butter Drizzle,optional
2 teaspoons Coconut Oil
1 cup Peanut Butter
2/3 cup Peanut Butter Chips, whatever is leftover
Chocolate Drizzle, optional
1 to 2 tablespoons Coconut Oil
1 cup to 1 1/2 cups Milk Chocolate Chips, can use semi-sweet
Crush pretzels in a bag. Do not crush into a fine crumbs, just until broken up.
Add baking soda, baking powder, salt and vanilla extract. Mix. Then sift in a cup of flour mix then 1 egg. Repeat again. Add chocolate chips, peanut butter chips, pretzels and the last 1/2 cup flour. Fold in butter sugar mix.
Chill dough in refrigerator for 2 to 4 hours.
Bump down the temperature to 325 degrees then bake for 11 minutes, rotating half way.
Let the cookies cool on a wired rack on the pan for 10 to 15 minutes then gingerly slide the cookies off with the parchment paper let the cookies cool completely.
Microwave peanut butter chips, peanut butter and coconut for 1 to 2 minutes in 30 second intervals. Let it cool for a 1 to 2 before drizzling over cookies. Microwave chocolate chip with coconut oil for 2 to 3 minutes in 30 second intervals.
Remove cookies from parchment paper and place the cookies on the wired rack. Place parchment paper underneath the racks then drizzle peanut butter over the cookies then the chocolate.
Place cookies in the refrigerator for 30 minutes or until peanut butter and chocolate are set.
Store in a cool place.
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