Rating: 3 stars
269 Ratings
  • 5 star values: 55
  • 4 star values: 53
  • 3 star values: 78
  • 2 star values: 68
  • 1 star values: 15

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

Dawn Perry

Gallery

Credit: Levi Brown

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
Makes 42 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

145 calories; fat 8g; saturated fat 2g; cholesterol 11mg; sodium 182mg; protein 4g; carbohydrates 17g; sugars 14g; fiber 1g; calcium 9mg.
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