Toffee-Pretzel Peanut Butter Cookies

These salty sweet treats are packed with creamy peanut butter, crushed pretzels, and crunchy toffee—but not even a spoonful of flour.

Photo by Levi Brown
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  • Makes 42 cookies
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  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 145 calories
    • 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


  1. Check 2cups creamy peanut butter
  2. Check 1cup packed light brown sugar
  3. Check 1cup granulated sugar
  4. Check 2 large eggs
  5. Check 2teaspoons baking soda
  6. Check ½teaspoon kosher salt
  7. Check 1cup broken salted pretzels
  8. Check 1cup chopped chocolate-covered toffee bars (about 4 bars)


  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.