These salty sweet treats are packed with creamy peanut butter, crushed pretzels, and crunchy toffee—but not even a spoonful of flour.
2 cups creamy peanut butter
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons baking soda
½ teaspoon kosher salt
1 cup broken salted pretzels
1 cup chopped chocolate-covered toffee bars (about 4 bars)
Sat fat 2g
How to Make It
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.