Toffee-Pretzel Peanut Butter Cookies

Toffee-Pretzel Peanut Butter Cookies
Levi Brown
With a combination of salty and sweet, these cookies are sure to satisfy every craving.

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Makes 42 cookies
preparation
10
minutes
cooking
30
minutes

Ingredients

2
cups
creamy peanut butter
1
cup
packed light brown sugar
1
cup
granulated sugar
2
large eggs
2
teaspoons
baking soda
1/2
teaspoon
kosher salt
1
cup
broken salted pretzels
1
cup
chopped chocolate-covered toffee bars (about 4 bars)

Directions

  1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth. Fold in the pretzels and chopped toffee bar.
  2. Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.
  3. Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

 

Dawn Perry
November 2011

Nutritional Information

  • Per Serving
  • Calories 145
  • Fat 8 g
  • Sat Fat 2 g
  • Cholesterol 11 mg
  • Sodium 182 mg
  • Protein 4 g
  • Carbohydrate 17 g
  • Sugar 14 g
  • Fiber 1 g
  • Iron 0 mg
  • Calcium 9 mg
What does this mean? See Nutrition 101.

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