peanut butter pretzel toffee cookies

How To Make peanut butter pretzel toffee cookies

• 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.
• 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!
• Printable Recipe Card