Witches Broomstick Cookies

Directions

1. Heat your oven to 375°F. Line two cookie sheets with parchment paper and set them aside.
2. In a large mixing bowl, use a hand mixer to beat together the softened butter, peanut butter, granulated sugar, and brown sugar until creamy.
3. Continue beating for 2–3 minutes, then scrape down the sides of the bowl so all ingredients are well incorporated.
4. Add the egg yolk and vanilla extract, then beat again until the mixture is light and fluffy.
5. Mix in the all-purpose flour and baking soda just until combined.
6. Using a small #50 scoop (about 1 tablespoon), portion the cookie dough onto the prepared baking sheets.
7. Insert a pretzel rod into each dough portion and shape the dough into a rounded triangle around it.
8. Press the tines of a fork into the dough to create hash marks. Dip the fork tines in granulated sugar first to prevent sticking.
9. Arrange the scoops in rows, leaving space between them for spreading.
10. Bake at 375°F for 7–9 minutes, until the edges are set.
11. Right when the cookies come out of the oven, use a small spatula or knife to push the edges into a more defined triangle shape.
12. Let the cookies cool completely on a wire rack.
13. Melt the chocolate melting wafers, then drizzle the chocolate over the pretzel rod and the top of the cookie to resemble the top of a witch's broom.
14. Melt the peanut butter chips, transfer to a zip-top bag, snip a tiny corner, and drizzle the peanut butter in a zigzag pattern over the chocolate. Let the chocolate set fully before serving or storing.