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Parve
Easy
40 Minutes
Diets 
Yes, we’re back to a classic “cream margarine and sugar in the mixer” type of cookie, but that’s not why I like these. I love the technique of this topping because you don’t need any skill to make them look fancy. (Psst…you can even use a good-quality store- bought cookie, as long as the base actually tastes good.) I often see cookies like these at simchahs and always thought they look so amazing!
1/2 cup (1 stick) margarine
1/2 cup Gefen Peanut Butter
1/2 cup sugar
1/4 cup Haddar Brown Sugar
1 egg
1 teaspoon vanilla extract
3/4 cup Glicks Flour
1 cup oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup crushed pretzels, such as Gefen Fine Pretzel Crumbs
1 cup chocolate chips or chopped chocolate (for melting)
1 tablespoon oil
chopped peanuts
chocolate chips
crushed pretzels, such as Gefen Fine Pretzel Crumbs
sea salt
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.
In the bowl of an electric mixer, cream together margarine and peanut butter. Add sugars, then egg and vanilla. Add in all remaining ingredients.
Using a cookie scoop, scoop balls of cookie dough onto the baking sheets. Bake for 12 minutes.
Prepare the topping: In a microwave-safe bowl, combine chocolate and oil and melt in intervals, stirring in between until smooth (I melted in 30 seconds, 15 seconds, 15 seconds). Add melted chocolate to a piping bag.
Have all your toppings (chocolate chips, pretzels, peanuts, and salt) ready. Drizzle chocolate in lines all over the cookies. Sprinkle with toppings. Drizzle with more chocolate. The chocolate helps it “stick.” You can keep going in as many layers as you like. Finally, sprinkle with a bit of sea salt (helps balance the sweetness). Put in freezer for a few minutes just to set chocolate. They look messy on the baking sheet but look great once removed.
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