Did you guys see this recipe over on Glass of Jo last week? I used to be so excited to donate to her chocolates series because I knew just what I would bake up. After all what could be better than extremely gentle and chewy peanut butter cookies dunked in chocolates and topped with salty pretzels and nice toffee pieces?
I think I’m likely to bake them again today for any Christmas party I’m going to be attending. Cookies count number as presents you know. They’re baked with love.
Something you should probably understand: They’re downright addicting. In fact, they’re unlike every other peanut butter cookie you’ve ever tasted. If the instructions are followed correctly, you’ll end up with smooth and chewy peanut butter cookies. And they’re going to continue steadily to stay soft for times (like they’ll actually last that lengthy anyway)!
A few key ingredients help the peanut butter cookies bake up beautifully: dark brown sugar, honey and sour cream. The dark brown sugar adds an essential chew to the cookies, the honey provides only a slight little bit of exclusive flavor and assists the cookies respond to the baking soda and lastly, the sour cream provides extra moisture to keep carefully the cookies soft.
But, why end there? Drop these babies in a little melted chocolate then appreciate them with a sprinkle of salty pretzels and lovely toffee. Seriously, I know I have some peanut butter fans out there. 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 all-natural creamy peanut butter
1 cup packed darkish sugar (light may also work just fine)
1 egg
1 cup chocolate chips
1 teaspoon coconut oil
½ cup smashed pretzel
½ cup toffee pieces
Preheat oven to 350 levels F.
In a medium bowl, whisk together flour, baking soda pop and salt. Within the bowl of an electric mixer, add peanut butter, softened butter and dark brown sugar; mix on moderate low until well mixed. Switch mixer to low swiftness; add in egg, vanilla draw out, honey and sour cream and beat 1 minute or until well combined, soft and creamy. Slowly add in dried out ingredients, increasing velocity to moderate low; combine until just combined.
Grab a tablespoonful of dough and move right into a ball with your hands. You can even use a small cookie scoop if you have this obtainable. Place dough on cookie sheet lined with parchment paper, leaving 2 inches apart between each dough ball. Bake for 10-12 mins or until edges are golden brown. Allow cookies to cool on cookie sheet for 5-10 minutes before eliminating and transferring to a wire rack. This allows them to set up a little and harden slightly around the edges. Repeat with staying dough.
In a little bowl, blend crushed pretzels and toffee items.
Once cookies are completely cooled, it is possible to prepare the chocolate. First series two baking linens with wax paper. Next, add chocolate chips and coconut essential oil to small pot and place more than low heat. View carefully and mix often until delicious chocolate is completely melted. Dip each peanut butter cookie in delicious chocolate after that sprinkle with toffee-preztel mixture; put on wax paper and repeat with staying cookies. The chocolates should create within thirty minutes, but if you want to speed up the process, just place the baking sheet within the fridge for approximately 5 minutes.
Cookies could keep for 3-5 days if stored within an airtight container.
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