Malt ball pretzel gooey, chewy crunchy cookies

By OB Cookie • April 26, 2011 • 2 Comments

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Malt ball pretzel gooey, chewy crunchy cookies — 1 of 3 Photo by OB Cookie

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Author Notes: Last summer I was thinking about all of those cookies with potato chips and stuff in them. I thought, well I think malt balls and pretzels would taste great in cookies. Thus were born, in my opinion, some of the best cookies ever. I posted them to my blog and random strangers also agree, some of the best cookies ever. I know the ingredients are weird and some hard to find but the malt powder and graham flour make a really special texture. The only trick with these cookies is that they burn really easily so check on them frequently. - OB Cookie

Makes about 3 dozen cookies

1/2 pound malt balls (such as Whopper's)
1 1/2 cup sourdough pretzels
3/4 cups butter (a stick and a half) room temperature
1/2 cup creamy peanut butter
3/4 cups packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/4 cup malt powder
3/4 cups graham flour
1/2 cup oats
1 teaspoon baking soda
1/2 teaspoon salt
1 cup all purpose flour

Preheat oven to 325 F
In food processor, pulse pretzels and malt balls until bite sized. Alternatively, place in large ziplock bag and pound with rolling pin until bite sized.
In medium bowl, combine malt, graham flour, oats, baking soda, salt and flour
With mixer, cream butter, peanut butter, and sugars until fluffy, about 2 minutes
Add eggs and vanilla to mixer, mix to combine.
Slowly mix in flour mixture.
Add malt balls and pretzels, stir to combine
Using tablespoons, drop onto ungreased cookie sheets and bake until barely brown (6-8 minutes). Cookies burn on bottom quickly so take em out fast!
Allow to cool and transfer to cooling rack. Enjoy.