Toffee-Pretzel Peanut Butter Cookies


Even if it is not Mother’s Day where you are or you are not a Mother, I hope you are having a special Sunday anyway.

Make the day even better by making some of these Cookies.

I never think I am going to like peanut butter based desserts, then every time I make one, I swoon over how fantastic they taste.

Like these Toffee-Pretzel Peanut Butter Cookies.

Of course, you cannot go wrong by throwing some toffee into cookies. And if the sweet salty thing floats your boat, then the crunch of pretzels is quite excellent.

I have included the recipe for plain Peanut Butter Cookies, which intrigued me for their simplicity in preparation and lack of flour. They are divine.

Bake up a few plain cookies for the PB purists and then add the mix-ins to the rest of the dough for the chock full of goodness variety.

Toffee-Pretzel Peanut Butter Cookies

Ingredients:

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)

Directions:

1. Heat oven to 350°F.

2. Line 2 baking sheets with parchment.

3. 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.

4. 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, if you like.

5. 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.

Makes 42 Cookies

Recipe from Real Simple Magazine


Peanut Butter Cookies

Ingredients:

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

Directions:

1. Heat oven to 350°F.

2. Line 2 baking sheets with parchment.

3. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth.
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.

4. 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.

Makes 36 Cookies

Recipe from Real Simple Magazine

So, I’m having a great day.

I’m incredibly thankful for my gang of four, who make every day worth living and giving.

And their Dad, who always tells me that all he wants in life is to make me happy. Lucky me.

My youngest son made his First Holy Communion this morning, which added another special layer to the day.

Sentimentality isn’t my strong suit, but some things just move me beyond words.

Like the song ‘Baby Mine’.

I cry when it’s sung in Dumbo because I miss my own mother, tears fall onto the keys when I play it on the piano, I choke up when I hear this lovely version by Alison Krauss.

Come, join me in some acutely good sappiness.
Alison Krauss-Baby Mine

Check out Alison Krauss on her Website, where you can also buy the music.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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1 Response to Toffee-Pretzel Peanut Butter Cookies

  1. JoAnne says:

    Love Alison krause and her group!

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