1 stick (8 tablespoons) butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 cup white chocolate chips, to melt
1 1/4 cups creamy peanut butter (reserve 2 tbs to add to melting white chips)
1 large egg
2 teaspoons vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup broken pretzel pieces
1 cup additional white chocolate chips

preheat oven to 350°. cream butter and sugars until light and fluffy. melt white chocolate chips and 2 tablespoons peanut butter over a double boiler until melted. add melted chocolate chips and remaining peanut butter to beaten butter and sugars. beat in egg and vanilla.

place flour, baking soda and salt in a bowl; mix to combine. add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips. with a cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. with the palms of your hands, gently press down each cookie to about 1/2″ thickness. sprinkle each cookie with a touch of sea salt. bake for 12-15 minutes or until edges become golden and slightly crisp. let cool for 10 minutes on baking sheet before removing.

3 dozen cookies