Peanut Butter Pretzel Toffee Cookies

1
Lee Thayer

By
@LeeNST

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Prep:
20 Min
Cook:
10 Min
Method:
Bake

Ingredients

  • 2 c
    all purpose flour
  • 2 c
    quick cooking rolled oats
  • 2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 1/2 c
    butter, softened
  • 2 c
    brown sugar, packed
  • 1/2 c
    sugar
  • 1 1/3 c
    peanut butter
  • 2
    eggs
  • 2 tsp
    vanilla extract
  • 1 1/3 c
    pretzels, coarsely crushed
  • 1 1/3 c
    milk chocolate toffee bits (8 oz bag hershey heath bits)
  • ·
    pretzels, broken, as needed
  • ·
    coarse sea salt, as needed

How to Make Peanut Butter Pretzel Toffee Cookies

Step-by-Step

  1. Preheat your oven to 180 C (350 F), get out a baking sheet if wanting to bake this right away.
  2. In a mixing bowl, add the first 4 ingredients and mix together, then set aside.
  3. In 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.
  4. Add 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.
  5. Now mix in the pretzels and toffee bits.
  6. TO BAKE RIGHT AWAY:
  7. Use 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.
  8. Bake for 10-12 minutes. Remove from oven, allow to cool 5 minutes, then place on a wire rack to cool.
  9. TO FREEZE AND BAKE LATER:
  10. Use 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.
  11. Plate the sheet in the freezer, once the cookies are frozen, place them in containers, label, and return to the freezer.
  12. When 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.

Printable Recipe Card

About Peanut Butter Pretzel Toffee Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American




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