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. How ingenious is that?
Equipment
- Electric Mixer
- Oven
- Baking Sheets
- Parchment Paper
Ingredients
- 2 cups all purpose flour
- 2 cups quick cooking rolled oats
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1½ cups butter, softened, (1½ blocks / 3 sticks)
- 2 cups brown sugar, packed
- ½ cup white sugar
- 1⅓ cup peanut butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1⅓ cup pretzels, coarsely crushed
- 1⅓ cup milk chocolate toffee bits, (8 oz / 226 g bag of Hershey's Heath bits)
- pretzels, broken, as needed for the top
- coarse sea salt, as needed, optional
Instructions
- Preheat your oven to 180° C (350° F), get out a baking sheet and leave ungreased, or line with parchment paper to make clean up easier.
- In a mixing bowl, add the first 4 ingredients and mix together, then set aside.
- 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.
- Add about ⅓ of the dry flour mixture to the batter and gently mix in, then add another ⅓ and gently mix to combine, and finally, add the remaining flour to the batter and mix in.
- Now mix in the pretzels and toffee bits.
Bowl to Oven
- Use a small ice cream scoop and scoop out onto a prepared baking sheet, placing cookies about 2 inches apart. Top each cookie with a few broken pretzel pieces and optionally, just a light sprinkle of coarse sea salt.
- Bake for 10-12 minutes. Remove from oven, allow to cool 5 minutes, then place on a wire rack to cool.
- Serve and enjoy.
Bowl to Freezer (Samantha's preferred way)
- 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. (Photo provided by Samantha.)
- Plate the sheet in the freezer, once the cookies are frozen, place them in containers, label, and return to the freezer.
- When you want fresh baked cookies, preheat your oven to 180° C (350° F), remove cookies desired and place on a prepared cookie sheet about 2 inches apart and bake for 10-12 minutes. Remove from oven, allow to cool 5 minutes, then place on a wire rack to cool.
Notes
Variant: 1. Just use the entire 8 oz / 226 g bag of toffee bits, will be nearly 2 cups, works very well.