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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 cups sourdough pretzels
- 3/4 cup butter (a stick and a half) room temperature
- 1/2 cup creamy peanut butter
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup malt powder
- 3/4 cup 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.
- This recipe was entered in the contest for The Recipe You Want To Be Remembered For