Peanut Butter, Pretzel and Brownie Thumbprint Cookies

Makes 24 smallish cookies

1/4 cup butter or shortening

1/4 cup + 2 tbsp peanut butter

3 tbsp brown sugar

2 tbsp + 1 tsp white sugar

1/2 large egg (keep the other half for the brownie filling)

2 tbsp milk

1/2 tsp vanilla extract

3/4 cup flour

1/2 tsp baking soda

1/4 tsp salt

about 1/2 cup of crushed pretzels

a pinch of fleur de sel (salt)

white sugar

Brownie Filling

1 oz bittersweet baking chocolate

2 tbsp butter

1/4 cup white sugar

1/2 egg

1/4 tsp vanilla extract

2 tbsp flour

Preheat your oven to 350 degrees F and line a cookie tray with baking paper.

Start making your brownie filling by melting the chocolate and the 2 tbsp of butter together in a small saucepan on the stove or in a small bowl in the microwave. Stir in the 1/4 cup of white sugar and set aside. 

Now make the cookie dough: In a medium bowl, cream together the butter/shortening, peanut butter and sugars. Mix in the egg, milk and vanilla extract until fully combined. Stir in the flour, baking soda and salt until you get a smooth dough. 

Put the crushed pretzels with the fleur de sel in a shallow bowl. Put a handful of white sugar in a separate shallow bowl. 

Take rounded teaspoons of cookie dough and roll into balls. Roll each ball firmly in the crushed pretzel mixture, then in the sugar and place on the lined cookie tray. Repeat until you've used all the cookie dough. 

Using the end of the handle of a wooden spoon / the end of a sharpie, make a deep indentation in each ball of cookie dough. Bake for 5 minutes. 

Whilst the cookies bake, beat the 1/2 egg, vanilla and flour into the chocolate mixture you made earlier.

After the 5 minutes, take the cookies out of the oven, use the wooden spoon handle / sharpie to re-indent the cookies and then fill the indentations with brownie batter. 

Return the cookies to the oven for 4-5 minutes, when the brownie batter should be set on top but still slightly liquidy. Transfer the cookies to a cooling rack, and let 'em cool (but make sure you eat one when it's still warm and extra gooey!)

BONUS! :  Wait! Don't throw that leftover brownie batter out, bake it into a single serving brownie! Put a muffin liner in a small cake / tartlet tin or ramekin, and fill with brownie batter. Top with some leftover pretzel crumbs and bake for 7-10 minutes in the oven.

http://topwithcinnamon.blogspot.com/2012/01/peanut-butter-pretzel-and-brownie.html