Dipped Peanut Butter Cookies With Toffee Pretzels1
Lately I am pretty much in love with dipping cookies in chocolate. Or possibly just chocolate in general.
Did you guys see this formula over on Glass of Jo the other day? I was so thrilled to contribute to her delicious chocolate series because I knew exactly what I was going to bake up. I mean what could be better than extremely gentle and chewy peanut butter cookies dunked in chocolate and topped with salty pretzels and nice toffee pieces?
I think I’m likely to bake them once again today for a Christmas party I’m going to be attending. Cookies count number as presents you understand. They’re cooked with love.
Something you should probably know: They’re downright addicting. In fact, they’re unlike any other peanut butter cookie you’ve ever tasted. When the instructions are followed properly, you’ll end up getting smooth and chewy peanut butter cookies. And they’ll continue to stay soft for days (like they’ll actually last that lengthy anyway)!
A few key ingredients help the peanut butter cookies bake up beautifully: darkish sugar, honey and sour cream. The darkish sugar adds an important chew to the cookies, the honey provides just a slight little bit of unique flavor and assists the cookies react to the cooking soda and lastly, the sour cream provides extra moisture to keep the cookies soft.
But, why end there? Drop these babies in just a little melted delicious chocolate then love them with a sprinkle of salty pretzels and sweet toffee. Come on, I know I have some peanut butter enthusiasts available. I made this one simply for you!
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Chocolate-Dipped Peanut Butter Cookies with Toffee & Crushed Pretzels
Ingredients
1 teaspoon cooking soda
½ cup natural creamy peanut butter
1 cup packed dark brown sugar (light may also work just good)
1 egg
1 cup chocolate chips
1 teaspoon coconut oil
½ cup crushed pretzel
½ cup toffee pieces
Preheat oven to 350 degrees F.
In a medium bowl, whisk collectively flour, baking soda and salt. In the bowl of a power mixer, add peanut butter, softened butter and brownish sugar; combine on moderate low until well mixed. Switch mixer to low quickness; add in egg, vanilla extract, honey and sour cream and defeat 1 minute or until well combined, smooth and creamy. Slowly add in dry ingredients, increasing acceleration how to cook beef liver moderate low; mix until just combined.
Get a tablespoonful of dough and roll into a ball with your hands. You can even use a little cookie scoop when you have this obtainable. Place dough on cookie sheet lined with parchment paper, departing 2 inches aside between each dough ball. Bake for 10-12 a few minutes or until sides are golden brownish. Allow cookies to great on cookie sheet for 5-10 mins before eliminating and transferring to some wire rack. This enables them to set up a little and harden somewhat around the sides. Repeat with staying dough.
In a little bowl, blend crushed pretzels and toffee pieces.
Once cookies are completely cooled, you can prepare the chocolates. First collection two baking bedding with wax paper. Next, add delicious chocolate potato chips and coconut essential oil to small pot and place over low heat. Watch carefully and stir often until chocolate is totally melted. Drop each peanut butter cookie in chocolate after that sprinkle with toffee-preztel blend; put on wax paper and do it again with remaining cookies. The delicious chocolate should create within thirty minutes, but if you want to speed up the procedure, just place the baking sheet in the fridge for approximately 5 minutes.
Cookies could keep for 3-5 times if stored within an airtight container.