salted white chocolate, pretzel and peanut butter cookies

Salted white chocolate, pretzel, peanut butter cookies. Do I really need to say anything else?

Two amazing food bloggers, Julie and Lindsey organized the first Food Blogger Cookie Swap where each blogger bakes three batches of cookies and sends them to three randomly assigned bloggers and in return each blogger receives three batches of cookies from three different bloggers. As soon as I signed up to participate in the swap, I had my mind set on a sweet and salty cookie. So here it is! These cookies are thick and chewy and really the perfect balance of sweet and salty. I sent my cookies to...

The Fromagette
House of Belonging
Red Pepper, Green Pepper

Hopefully they enjoyed them as much as I did!

After sending my cookies off, I couldn't wait to get my three batches of cookies in the mail. I obsessively checked my mailbox for an entire week waiting for the last box to arrive. After all that waiting, I was the lucky recipient of cookies/bars from...

Foodnook: Gingerbread Butterscotch Chip Cookies
Cooking with Nettie: Caramel Almond Revel Bars
Every Little Thing Blog: White Chocolate Cherry Shortbread Cookies

Go check out their cookie recipes, they were delicious and perfect treats for the holidays.

Salted White Chocolate, Pretzel and Peanut Butter Cookies
recipe adapted from Picky Palate

1 stick butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 c. white chocolate chips, to melt
1 c. plus 2 tbsp peanut butter
1 egg
2 tsp vanilla
1 1/4 c. all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 c. broken pretzel pieces
1 c. white chocolate chips
sea salt

Preheat the oven to 400F. 

Cream butter and sugars together until light and fluffy. Melt white chocolate chips and 2 tablespoons of peanut butter over a double boiler until melted. Add the melted chocolate mixture to the butter/sugar mixture and mix. Mix in peanut butter. Beat in egg and vanilla.

Combine flour, baking soda and salt in a bowl. Add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips. Using a large cookie scoop, drop cookies onto a parchment lined baking sheet. Gently press down each cookie and sprinkle each cookie with sea salt. Bake for 20 minutes or until edges become golden. Remove from cookie sheet immediately for soft, chewy cookies or after 10 minutes for crunchier cookies.

crispy chewy oatmeal cookies

Three of my favorite things combined: baking, oatmeal and cinnamon. I love oatmeal for breakfast, I love fruit crisps because of the oatmeal topping and oatmeal cookies are my favorite cookie hands down. Thing is, I hate raisins. Whenever I have oatmeal raisin cookies I pick out all the raisins, leaving me with about half of an oatmeal cookie when I want a whole cookie! So I made these oatmeal cookies with no mix-ins but you can easily add mix-ins to this recipe such as raisins, chocolate chips and/or walnuts.

These cookies have crisp edges and a chewy center...mmm mm. It was so hard for me to resist eating all of these within an hour of pulling them out of the oven because they are even better warm. Oh and I used old- fashioned oats because I prefer the thicker texture of them over quick- cooking oats.

Crispy Chewy Oatmeal Cookie
makes about 15 cookies

1/2 cup of butter, softened
3/4 cup of dark brown sugar
1 egg
1 tsp vanilla
1/2 tsp cinnamon
3/4 cup all- purpose flour
1/2 tsp baking soda
1/2 tsp salt
1- 1/2 cups old-fashioned oats
1/2 to 1 cup of mix-ins

Preheat oven to 325°F. 


Using an electric mixture, cream together butter and sugar until smooth. Beat in egg and vanilla. In a separate bowl, stir together cinnamon, flour, baking soda and salt. Blend flour mixture into butter/sugar mixture on slow speed until just blended. Stir in oats and mix-ins. Drop by spoonfuls onto ungreased cookie sheet and bake for 20-23 minutes. Leave cookies on the cookie sheet for 5 minutes before moving them to cooling rack.