Toffee-Pretzel Peanut Butter Cookies
Makes 42 cookies|
Hands-On Time:
10m
|
Total Time:
30m
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
- 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.
- 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.
- 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.
Nutritional Information
- Per ServingServing Size: 1 cookie
- Calories 145
- Fat 8g
- Sat Fat 2g
- Cholesterol 11mg
- Sodium 182mg
- Protein 4g
- Carbohydrate 17g
- Sugar 14g
- Fiber 1g
- Iron 0mg
- Calcium 9mg
What does this mean? See Nutrition 101.
Quick Tip
These cookies can be kept at room temperature, between sheets of wax paper or parchment in an airtight container, for about
5 days.
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