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"I have a really good recipe for you," says Christina Tosi, the founder of Milk Bar, one of the most famous bakeries in the country. "This is a recipe I love to make at home." It takes just minutes to assemble (no baking involved), then you just need to freeze the wrapped dough for at least one hour before slicing and eating. The combo of flavors and textures is amazing! 

For more sweet treats from Christina, check out her Strawberry Shortcake Truffles and Pumpkin Dulce Bars


  • ¾ cup peanut butter
  • 2 teaspoons vanilla extract
  • ¾ cup powdered sugar
  • ⅓ cup light brown sugar
  • 1 tablespoon plus 1 ½ teaspoons nonfat milk powder
  • ⅛ teaspoon salt
  • ⅓ cup crushed toasted pretzels (toast at 325°F for 15 minutes, then cool and crush)


Serves: Makes 12 cookies


In a medium bowl, mix together the peanut butter and vanilla until smooth. Mix in the powdered sugar, light brown sugar, milk powder and salt and stir until combined. Mix in the pretzels until well distributed. 

On the counter, pull out and cut a sheet of plastic wrap 1 foot long. Form the dough into a wide log in the center of the plastic about 2 ½ inches in diameter and 5 inches long. Roll the plastic wrap around the log, twisting at the ends until a taut, even cylinder of dough forms. 

Freeze for a minimum of 1 hour before slicing and eating!