You might be wondering why I call these cookies the Mile High Cookies. Recently I was asked by a company to cater some snacks for their tiny celebration party for closing a big deal. They wanted all the snacks airplane/ flight themed. Of course we could do the simple things like airplane shaped cookies, but i really wanted to create a cookie that reminded you of the snacks/ treats you get on a plane. Hence these babies were born.
On your average domestic flight you are offered peanuts, pretzels and cookies. So I wanted to make a cookie that had peanuts and pretzels in them. When I started searching online to see if it had been done already, I found a variety of Peanut Pretzel cookies, but they all seemed like they’d taste way overly sweet, so I set out to create my own cookie 100% from scratch.
I really enjoy how these Mile High Cookies turned out. They have the perfect balance of sweet & salty; with a fantastic texture and chew, and a slight crunch from the pretzel.
Tips for a successful Mile High Cookie
- A big tip is browning your butter, you basically want to toast the milk solids and not burn them. Then give the browned butter time to cool down; add in extra water that evaporated to get your original starting volume.
- Oat flour: I like texture in my cookies; so I take more oats than I need, toss them in my food processor and pulse slightly. I still want to see some pieces of oats vs all of it being turned to a fine powder.
- Make sure you do your order of operations correctly; the key to perfect cookies is mixing the ingredients together at the appropriate time.
- These cookies shouldn’t spread much, so you can let them chill for only 30 min – 1 hr and bake right away.
My favorite Tools for these cookies
Make sure to check out my other sweet treats
Mile High Cookies
- ¾ cup Chunky All Natural Peanut Butter
- 1 cup butter browned
- ¾ cup granulated sugar
- 1 ½ cups brown sugar
- 3 eggs
- 1.5 tsp Baking Soda
- 1.5 tsp Baking Powder
- 1.5 tsp Sea Salt
- 4.5 tsp Vanilla
- 3 cups Cake Flour
- 2 ¼ cups Oats Flour I make it by coarsely blending old fashioned oats in my blender
- 2 ¼ cup mini pretzels
- 1 ½ cups Dark Chocolate Chips 60% cocoa or more
- ¾ cup Peanut butter chips
- Brown butter by melting butter on the stove, stir constantly until the milk solids begin to turn golden, Turn off heat and pour into liquid measuring cup. Top it off with cold water to reach 1cup mark. Set aside and allow to cool (or put in fridge to speed up the process).
- Sift dry ingredients together. (Flours, baking soda, baking powder & salt into a bowl). Set aside.
- In a mixer (if prefer a stand mixer) cream browned butter, peanut butter and sugars together until very light, about 5 minutes.
- Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla.
- Turn down speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- Add Pretzels, chocolate and peanut butter chips; mix gently.
- Scoop dough into balls, cover with plastic wrap and refrigerate for 24 -36 hrs for best flavor and results. Dough may be used in batches, and can be refrigerated for up to 72 hours. You can also freeze them in a pan and then once frozen place in ziplock freezer bags.
- When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or nonstick baking mat. Add chilled cookie dough balls on pan (with 1 in’’+ spacing)
- Bake until edges begin to turn slightly golden brown but still soft (pull just as they stop looking wet on top) 8 to 10 minutes.
- Makes apx 3 Dzn