Okay, I’m sorry for doing this. For making a cookie with such a long name, for rolling cookie dough in pretzels, for putting brownie batter in a cookie. But these things had to happen in order to make the best thumbprint cookies on this planet.
Crunchy, salty, chocolaty, gooey, chewy. Incredible. I don’t know why people don’t put brownie batter in their cookies all the time, it should be a new rule. Two desserts in one bite = less time spent having to choose what to make + more time to go and paint your nails and make a cup of tea!
Also, whilst you’re reading this, I might as well tell you, the recipe might make a little more brownie batter than you’ll need, just enough for say 1 brownie…you know, just for you…and maybe you’ll want to sprinkle any left over crushed pretzels on top of the batter before baking it for say, 7-10 minutes in the already hot oven.
1 cup smooth peanut butter
3/4 cup granualted sugar
about 1/2 cup (125ml) of crushed pretzels
1 oz (28g) bittersweet baking chocolate
2 tbsp butter
1/4 cup (2 oz / 55g) white sugar
1/4 tsp vanilla extract
2 tbsp flour
Preheat your oven to 350 degrees F (180 degrees C) 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 peanut butter and sugar. Mix in the egg 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!)