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9
Peanut Butter, Choc Chip &
Pretzel Cookies
Makes 30
1¼ cups (185g) plain flour
1 teaspoon salt
¾ teaspoon bicarbonate soda
½ teaspoon baking powder
125g unsalted butter, softened, chopped
1 cup (280g) crunchy peanut butter, room temp
¾ cup (165g) caster sugar
½ cup (110g) firmly packed brown sugar
1 egg, at room temperature, lightly beaten
1 teaspoon vanilla extract
1 cup (175g) dark choc chips
2
⁄3 cup (50g) chopped mini pretzels
30 whole mini pretzels, extra
1. Preheat oven to 180°C (160°C fan-
forced). Line two large baking trays
with non-stick baking paper.
2. Sift flour, salt, bicarbonate soda and
baking powder into a bowl.
3. Place butter and peanut butter in a mixing bowl.
Beat ingredients using the scraper beaters on
speed 5 for 2 minutes, or until pale and creamy.
4. Add sugars. Slowly increase speed to 5, and
beat for 2 minutes, or until pale and fluffy.
5. Add egg and vanilla. Mix on low speed 1 for
about 30 seconds, or until just combined.
6. Add flour mixture. Mix on speed 1 for
30 seconds, or until just combined.
7. Add choc chips and chopped pretzels. Mix on
speed 1 for 20 seconds or until just incorporated.
8. Roll heaped tablespoons cookie dough into balls.
Place onto prepared trays about 5cm apart. Top
each cookie with a whole pretzel, lightly pressing
pretzel into mixture and slightly flattening
cookie dough. Bake for 12-15 minutes, or until
cookies are golden. Allow to stand on trays for 5
minutes, then transferring to a wire rack to cool
completely. Repeat with remaining cookie dough.
Recipes
Buttercream Icing
Makes icing for a 22cm cake
125g unsalted butter, chopped, softened
1½ cups (240g) icing sugar, sifted
1 tablespoon milk (optional)
1. Place butter into a mixing bowl. Beat
ingredients using scraper beaters on speed
6 for 5 minutes, or until pale and fluffy.
2. Gradually add icing sugar, a tablespoon
at a time, and continue to beat on
speed 6 until mixture is fluffy.
3. Adjust thickness of the icing with milk, if
required. Spread onto the cooled butter cake.
TIPS
To tint the icing, first add food colouring and mix
in thoroughly until the desired colour is achieved.
If the icing is not smooth enough, add just
enough milk to obtain the desired consistency.
Variations
Chocolate
Add ¼ cup (25g) Dutch processed cocoa powder
with the icing sugar. Use only 1 tablespoon of milk.
Chocolate Hazelnut
Reduce butter to 75g and beat with 150g chocolate
hazelnut spread. Use only 2 teaspoons of milk.
Lemon
Omit milk. Add 2 teaspoons finely grated
lemon rind and 1 tablespoon fresh lemon juice.
Orange or lime can be used instead of lemon.
Passionfruit
Increase icing sugar to 2 cups. Substitute milk
for 2 tablespoons fresh passionfruit pulp.
Maple & Cinnamon
Add ½ teaspoon ground cinnamon. Replace
milk with 1 tablespoon maple syrup
Cream Cheese
Omit milk. Substitute half the butter with
125g chopped softened cream cheese. Beat
butter and cream cheese until pale and
fluffy, then add icing sugar as per recipe.
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