For the Food Blogger Cookie swap Nick and I decided on a peanut butter cookie, but we wanted to kick it up a notch. So we found this recipe to add toffee and pretzel. Best part of the recipe-No Flour! Instead of using a toffee bar we used toffee pieces and added chocolate chips.
One batch of this makes about 42 cookies (or more) depending on the size of the cookie. One thing we learned you really have to let this cookie cool before transferring it to the cooling rack.
Makes 42 cookies| Hands-On Time: 10m | Total Time: 30m
- 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)
- 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.