peanut butter pretzel toffee cookies
This recipe is my daughter Samantha's creation and is well liked by her and her friends and it comes highly recommended for cookie aficionados. Samantha has a unique way to make cookies, she scoops them out onto a large baking sheet, freezes them then places in containers. This way she can take out what she wants for the day in the morning, bakes them and goes to work with fresh baked cookies.
prep time
20 Min
cook time
10 Min
method
Bake
Ingredients For peanut butter pretzel toffee cookies
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2 call purpose flour
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2 cquick cooking rolled oats
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2 tspbaking soda
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1/2 tspsalt
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1 1/2 cbutter, softened
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2 cbrown sugar, packed
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1/2 csugar
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1 1/3 cpeanut butter
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2eggs
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2 tspvanilla extract
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1 1/3 cpretzels, coarsely crushed
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1 1/3 cmilk chocolate toffee bits (8 oz bag hershey heath bits)
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pretzels, broken, as needed
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coarse sea salt, as needed
How To Make peanut butter pretzel toffee cookies
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1Preheat your oven to 180 C (350 F), get out a baking sheet if wanting to bake this right away.
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2In a mixing bowl, add the first 4 ingredients and mix together, then set aside.
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3In another mixing bowl, cream together the butter and sugar for 5 minutes. Then mix in the peanut butter, then mix in the eggs one at a time, and finally, mix in the vanilla.
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4Add about 1/3 of the dry flour mixture to the batter and gently mix in, then add another 1/3 and gently mix to combine, and finally, add the remaining flour to the batter and mix in.
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5Now mix in the pretzels and toffee bits.
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6TO BAKE RIGHT AWAY:
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7Use a small ice cream scoop and scoop out onto an ungreased baking sheet, placing cookies about 1 inch apart. Top each cookie with a few broken pretzel pieces and optionally, just a light sprinkle of coarse sea salt.
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8Bake for 10-12 minutes. Remove from oven, allow to cool 5 minutes, then place on a wire rack to cool.
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9TO FREEZE AND BAKE LATER:
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10Use a small ice cream scoop and scoop out onto a large ungreased baking sheet, placing cookies close together. Top each cookie with a few broken pretzel pieces and optionally, just a light sprinkle of coarse sea salt. -
11Plate the sheet in the freezer, once the cookies are frozen, place them in containers, label, and return to the freezer.
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12When you want fresh baked cookies, preheat your oven to 180 C (350 F), remove cookies desired and place on a ungreased cookie sheet and bake for 10-12 minutes. Remove from oven, allow to cool 5 minutes, then place on a wire rack to cool.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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