Did you men see this formula over on Cup of Jo the other day? I used to be so excited to donate to her chocolates series because I understood just what I would bake up. After all what could possibly be better than incredibly smooth and chewy peanut butter cookies dunked in chocolate and topped with salty pretzels and sugary toffee pieces?

I think I’m likely to bake them once again today to get a Christmas party I’ll 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 every other peanut butter cookie you’ve ever tasted. When the guidelines are followed correctly, you’ll end up with soft and chewy peanut butter cookies. And they’re going to continue to stay smooth for days (like they’ll also last that long anyway)!

A few secret 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 only a slight little bit of exclusive flavor and assists the cookies react to the baking soda and lastly, the sour cream provides extra moisture to keep carefully the cookies soft.

But, why end there? Dip these infants in a little melted chocolate then adore them with a sprinkle of salty pretzels and sweet toffee. Come on, I know I’ve some peanut butter fans out there. I made that one simply for you!

In the event that you bake these or any other recipe from my site, snap and pic and be certain to tag #ambitiouskitchen on Instagram thus we can be baking friends. Have a wonderful weekend!

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Chocolate-Dipped Peanut Butter Cookies with Toffee & Crushed Pretzels

Ingredients

1 teaspoon baking soda

½ cup all natural creamy peanut butter

1 cup packed dark brown sugar (light may also work just great)

1 egg

1 cup chocolate chips

1 teaspoon coconut oil

½ cup smashed pretzel

½ cup toffee pieces

Preheat oven to 350 degrees F.

In a moderate bowl, whisk together flour, baking soda pop and salt. Within the bowl of a power mixer, add in peanut butter, softened butter and brownish sugar; blend on moderate low until well combined. Switch mixer to low speed; add in egg, vanilla remove, honey and sour cream and beat 1 minute or until well mixed, simple and creamy. Gradually add in dry ingredients, increasing swiftness to moderate low; blend until just combined.

Grab a tablespoonful of dough and move into a ball together 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 apart between each dough ball. Bake for 10-12 mins or until sides are golden dark brown. Allow cookies to great on cookie sheet for 5-10 moments before getting rid of and transferring to some wire rack. This allows them to set up a bit and harden slightly around the edges. Repeat with remaining dough.

In a small bowl, mix crushed pretzels and toffee items.

Once cookies are completely cooled, it is possible to prepare the chocolates. First line two baking bed linens with wax paper. Next, add chocolate potato chips and coconut essential oil to small pot and place more than low heat. View carefully and stir often until delicious chocolate is totally melted. Drop each peanut butter cookie in chocolates after that sprinkle with toffee-preztel mixture; place on wax paper and do it again with remaining cookies. The chocolate should create within 30 minutes, but if you want to speed up the process, just place the cooking sheet within the fridge for approximately 5 minutes.

Cookies will keep for 3-5 times if stored within an airtight container.

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