1-Gathering and Mixing the Ingredients: First, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together 1 cup softened unsalted butter, 1 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy this step builds the base for the cookie’s texture. For more tips on mixing, check out our guide to best cookie recipes on the blog. Next, beat in 2 large eggs at room temperature one at a time, followed by 2 tablespoons pure vanilla extract for that signature flavor.

2-Forming and Baking the Dough: In a separate bowl, whisk together 2 cups plus 1/4 cup all-purpose flour, 1 teaspoon baking soda, a pinch of salt, and 1/2 cup malted milk powder. Gradually add this to the wet mixture, stirring until just combined, then fold in 1 1/2 cups roughly chopped chocolate peanut butter-filled pretzels. Chill the dough for 30 minutes to prevent spreading and achieve a thicker cookie for best results, use good quality pretzels as recommended. Scoop the dough onto the baking sheets and bake for 12 to 14 minutes until the edges are golden.

3-After baking, let the cookies cool completely on a wire rack. Once cooled, prepare the drizzle by melting 3/4 cup semi-sweet chocolate chips with 1/4 cup plus 2 tablespoons peanut butter chips, then drizzle over the cookies and top with the remaining chopped pretzels. This final touch enhances the ice cream-like notes, making each cookie around 174 calories of pure joy. Remember, chilling and baking times are key for that chewy texture inspired by the original flavor.