I’m a sucker for a good cookie. And these cookies, in all of their salty-sweet glory, most certainly raised the “good cookie” bar. There are so many wonderful flavors at work here. I left my pretzel pieces and my toffee pieces quite large so that when I bit into the cookies, I could get a big mouthful of delicious toffee and salty pretzel, all wrapped up in peanut butter. I wonder if this could be made into a pancake…because I want to eat these for breakfast.
Toffee-Pretzel Peanut Butter Cookies
2 cups creamy peanut butter
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
2 tsp baking soda
½ tsp salt
1 cup broken salted pretzel pieces
1 cup English toffee bars (such as Heath or Scor), chopped
Preheat the oven to 350 degrees F and line several baking sheets with parchment paper.
In the bowl of a stand mixer, cream together the peanut butter, sugars, eggs, baking soda, and salt until smooth.
Use a large spoon to stir in the pretzels and toffee. Stir until combined. Cover and refrigerate for 15 minutes.
Use a 2 tablespoon cookie scoop to shape the dough into balls. I found it helpful to roll the dough between my hands after scooping. Then, place on the prepared baking sheets, press down lightly with your hand and then make crisscross patterns with the tines of a fork, if desired.
Bake for 10-12 minutes, rotating the trays half way through, until the edges of the cookies are lightly brown.
Cool the cookies on their trays for 5 minutes, then move to wire racks and cool completely.
Makes about 40 cookies