Peanut-choc pretzel cookies

ingredients

• Peanut-choc preztel cookies

  • 200 gram block rolo chocolate
  • 150 gram butter, softened
  • 1/2 cup chunky peanut butter
  • 1 cup firmly packed brown sugar
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 2 1/4 cup plain flour
  • 1/4 cup malted milk powder
  • 1 teaspoon bicarb soda
  • 1 cup (75g) roughly chopped pretzels, , plus 20 extra, whole
  • 1 cup chopped unsalted peanuts

method

• Peanut-choc preztel cookies

  • 1

    Preheat oven to moderately slow, 160C. Lightly grease and line 2 oven trays with baking paper.

  • 2

    Place Rolo block in freezer. In a medium bowl, using an electric mixer, beat butter and peanut butter with brown sugar, caster sugar and vanilla until creamy. Add eggs, beating well after each.

  • 3

    Sift flour, milk powder and soda over butter mixture. Using a wooden spoon, stir to combine. Stir in pretzels and peanuts.

  • 4

    Using 1 ½ tbsps cookie mixture, roll into a flat disc. Place one piece Rolo in centre, then mould dough around to cover completely. Flatten slightly and press an extra whole pretzel into top. Place on tray. Repeat to make 26 cookies.

  • 5

    Bake 15-20 minutes until golden. Cool on trays 5 minutes before transferring onto a wire rack to cool.

notes

Cookies are best serve warm, while Rolo is still warm and oozy. Otherwise, microwave on MEDIUM-HIGH (70%), 20 seconds to warm through.