Toffee Peanut Butter Pretzel Cookies
These Toffee Peanut Butter Pretzel Cookies are a delightful combination of sweet and salty that will have you reaching for seconds—or even thirds! With a rich peanut butter base, crunchy pretzel bits, and delectable toffee chips, these cookies are a treat for all ages. Perfect for parties, bake sales, or just a cozy night in, they will quickly become a favorite in your recipe arsenal. Let’s dive into why these cookies are a crowd-pleasing treat, what you’ll need to make them, and how to whip them up in a flash!
Why It’s Crowd-Pleasing
The beauty of Toffee Peanut Butter Pretzel Cookies lies in their unique blend of textures and flavors. The creamy peanut butter offers richness, while the toffee chips introduce a buttery sweetness that is simply irresistible. The addition of crushed pretzels brings a satisfying crunch and a hint of saltiness, balancing the sweetness perfectly. Whether you’re sharing them with friends or keeping them all to yourself, these cookies are sure to impress!
What Goes In
To create these delicious cookies, you’ll need the following ingredients:
- 1 cup (113g) butter, softened – This will give your cookies a rich, creamy base.
- 1 cup (199g) peanut butter – Creamy or crunchy, this is the star ingredient.
- 1 cup (150g) packed brown sugar – For a deep, molasses-like flavor.
- ½ cup (50g) granulated sugar – To balance sweetness with a bit of crispness.
- 1 large egg – Binds the ingredients together.
- 1 teaspoon vanilla extract – Enhances the overall flavor.
- 1 tablespoon milk – For added moisture and a softer texture.
- ½ teaspoon salt – Essential for balancing sweetness.
- 1 teaspoon baking soda – Helps the cookies rise and become fluffy.
- 1 ¾ cups flour – The foundation of your cookie dough.
- 1 cup toffee chips (Bits o’ Brickle) – Adds a delightful crunch and sweetness.
- 1 cup pretzel twists, slightly crushed – For that perfect salty crunch.
- 1 cup Reese’s Pieces – For a pop of color and flavor.
Cook’s Kit
Before you begin baking, gather the following tools:
- Mixing bowls – For combining your ingredients.
- Electric mixer – Makes creaming the butter and sugars a breeze.
- Baking sheets – Choose ones lined with parchment paper for easy cleanup.
- Cookie scoop or tablespoon – For portioning out your dough.
- Cooling rack – To cool your cookies properly after baking.
Toffee Peanut Butter Pretzel Cookies in Steps
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly and thoroughly.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter, peanut butter, brown sugar, and granulated sugar. Use an electric mixer on medium speed to cream these ingredients together until the mixture is light and fluffy.
Step 3: Add the Egg and Vanilla
Crack the large egg into the mixture and add the vanilla extract. Beat until fully incorporated.
Step 4: Mix in the Milk and Dry Ingredients
Pour in the tablespoon of milk. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 5: Fold in the Mix-Ins
Gently fold in the toffee chips, crushed pretzels, and Reese’s Pieces using a spatula until evenly distributed throughout the dough.
Step 6: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look a bit soft, but they will continue to firm up as they cool.
Step 8: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool completely. Enjoy your Toffee Peanut Butter Pretzel Cookies with a glass of milk or your favorite hot beverage!
Spring–Summer–Fall–Winter Ideas
These cookies are versatile and can be enjoyed year-round. Here are some ideas to customize them for each season:
- Spring: Add some chopped dried fruit like cranberries or cherries for a fresh twist.
- Summer: Incorporate mini marshmallows to create a s’mores-inspired treat.
- Fall: Mix in some pumpkin spice or cinnamon for a warm, seasonal flavor.
- Winter: Drizzle melted chocolate on top for a festive touch during the holidays.
Behind-the-Scenes Notes
If you’re looking to make these cookies even more decadent, consider using dark chocolate chips instead of Reese’s Pieces. Additionally, for a nutty twist, you can substitute half of the peanut butter with almond or cashew butter. Feel free to experiment with different types of pretzels, such as chocolate-covered ones, for an extra layer of flavor.
Best Ways to Store
To keep your Toffee Peanut Butter Pretzel Cookies fresh, store them in an airtight container at room temperature for up to one week. If you’d like to keep them longer, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll stay fresh in the freezer for up to three months. Just thaw them at room temperature before enjoying!
Troubleshooting Q&A
What if my cookies spread too much while baking?
If your cookies spread too much, it could be due to the butter being too warm or not enough flour in the dough. Make sure to measure your ingredients accurately and chill the dough for about 30 minutes before baking to help them hold their shape.
Can I use natural peanut butter instead of regular peanut butter?
Yes, you can use natural peanut butter, but be aware that it may alter the texture of the cookies. Natural peanut butter tends to be thinner and may require a bit more flour to achieve the desired consistency.
What should I do if my dough is too crumbly?
If your dough appears too crumbly, add an extra tablespoon of milk or melted butter to help it come together. Mix until the dough is cohesive but be careful not to over-mix.
Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients, like the toffee chips and Reese’s Pieces, are gluten-free as well.
What to Make After This
Once you master these Toffee Peanut Butter Pretzel Cookies, you might want to try your hand at some other delightful treats:
- Classic Chocolate Chip Cookies
- Chewy Oatmeal Raisin Cookies
- Snickerdoodles with a Twist
- Fudgy Brownie Cookies
Let’s Eat
These Toffee Peanut Butter Pretzel Cookies are not just a cookie; they are an experience that combines the best of sweet and salty in every bite. Gather your ingredients, roll up your sleeves, and get ready to bake a batch of these delightful cookies that are sure to become a beloved favorite in your home. Enjoy every crumb, and don’t forget to share (or not)!
Toffee Peanut Butter Pretzel Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter, peanut butter, brown sugar, and granulated sugar. Use an electric mixer on medium speed to cream the ingredients until light and fluffy.
- Crack the egg into the mixture and add the vanilla extract. Beat until fully incorporated.
- Pour in the milk. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the toffee chips, crushed pretzels, and Reese's Pieces using a spatula until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- For a decadent twist, use dark chocolate chips instead of Reese's Pieces.
- Substitute half of the peanut butter with almond or cashew butter for a nutty flavor.
- Store cookies in an airtight container at room temperature for up to one week.
