Peanut, pretzel, chocolate drop cookies

Not that you could tell from my blog, but I actually don't have a huge sweet tooth. Most times I'd choose something savoury over something sweet. Except for these...

These salty, nutty, sweet cookies marry up all those favours perfectly, and are so, so good you can't ever just have one. Well, I can't anyway. Maybe that says more about me than the biscuit!

Try these delicious cookies, but be warned... make a double-batch right off the bat because they'll disappear far too quickly!

Try this:

Ingredients

225g butter, softened

1 1/2 cups brown sugar, lightly packed

2 eggs

1 tsp vanilla paste

2 1/2 cups plain flour

1 tsp baking soda

1/2 tsp salt

3/4 cup pretzels, roughly crushed

3/4 cup roasted salted peanuts

3/4 cup dark chocolate drops (I use Donavan's Dark Chocolate Drops)

Flaky sea salt (optional)

Method

Makes about 16. Cream softened butter and sugar together for a few minutes until light and fluffy. Add the eggs one at a time, mixing well between each addition. Add the vanilla paste and mix well. Combine flour, baking soda and salt in a small bowl. Add to the butter mix and mix until well combined. Add the pretzels, nuts and chocolate and fold in by hand to avoid crushing the pretzels too much. Cover and refrigerate for at least an hour.

Heat oven to 170c and line a large tray with baking paper. Use a cookie scoop (or ice cream scoop) if you have one, to make round even scoops of dough slightly larger than a golf ball, adding them to the tray as you go with some room to spread out. Top them with a sprinkle of flaky salt and a few extra pretzels. Pop them in the oven and bake for 12-15 minutes, or until just starting to colour on the edges. Remove and leave to cool and set on the tray. They keep well in an airtight container for up to 3 days.