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Chances are if your from North America your going to love these, but if your from the UK I’m going to have to work hard at convincing you to give these cookies a try. A few weeks ago I came across a recipe on another blog for something called a “compost cookie”, which basically consisted of anything you’d like to get rid of in your pantry. The particular cookie I saw had chocolate chips, peanuts, shredded coconut, some M&M’s and potato chips. Yes, you read that correctly. Potato chips. In a cookie! At first I thought eew, that’s gross. But then after I got thinking about it and imagining what they would taste like, I figured potato chips in a cookie might actually be kinda good. After all, one of my favourite chocolate bars when I lived in Canada had pretzels in it. The Max 5 bar (called Take 5 in the US) incorporates pretzels, caramel, peanuts, peanut butter and chocolate all in one amazingly delicious little bar. It’s the perfect combination of crunchy, salty and sweet. I decided if a cookie can have potato chips in it, then why can’t a cookie have pretzels in it? Ah ha! I know, I’ll make a cookie based on the Max 5 bar! A day or so after I decided that the Max 5 cookie would be my next cookie conquest, I discovered that someone had already beat me to it! My life had just got a whole lot easier – I didn’t have to bother coming up with the recipe! And even more importantly, all of the ingredients are readily available in the UK.
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
1/2 cup (130g) natural peanut butter
1/2 cup (113g) granulated sugar
3/4 cup (150g) lightly packed light brown sugar
1 large egg, at room temperature
1 Tbsp milk
1 tsp vanilla extract
1 cup pretzel squares or twists, lightly crushed
1/4 cup chocolate chips (approx 1 handful)
30 Rolo candies, unwrapped (each UK Rolo pack has 10 pieces)
1) In a small bowl, combine flour, baking soda, baking powder and salt. Set aside.
2) In a large bowl (or stand mixer), beat the softened butter for a few minutes until light and creamy. Scrape down bowl with spatula, add peanut butter and continue to beat with butter until light and fluffy. Scrape down bowl, add sugars and continue beating until fully combined. Scrape down bowl, add the egg, milk and vanilla extract. Mix well.
3) Add half the flour mixture, stir in slowly just until combined, then add the remaining flour mixture. Stir just until there are no white pockets making sure to scrape down bowl in between additions.
4) Fold in pretzel pieces and chocolate chips by hand. Wrap dough in parchment or plastic wrap and refrigerate for 24 hours. This allows the a rich caramel flavor to develop as the ingredients sit.
5) When ready to bake, preheat oven to 350˚F (175˚C). Line a sheet pan with parchment paper.
6) Take two Rolos and flatten slightly. Take a tablespoon or two of dough and mold it around the Rolo to form a disk shaped cookie (about 2-inches wide). Place on sheet pan and repeat with remaining dough. Bake for exactly 10 minutes. Cookies may look a bit underdone, however they will come out chewy and delicious when cooled. Cool cookies on pan for one minute then remove to wire rack to cool completely.