A few weeks ago my older kids were over at Grandma's while she baked cookies and they informed her that I never bake cookies from scratch. Now never might be a bit strong but I realized I rarely bake so this year I decided I'll make homemade cookies once a month.
Martha's not the only one who can have a Cookie of the Month, right?
This month I broke out the parchment paper and made Flourless Toffee-Pretzel Peanut Butter Cookies ... a recipe from Real Simple.
The verdict from the kids? Delicious!
Toffee-Pretzel Peanut Butter CookiesMakes 42
2 cups creamy peanut butter1 cup packed light brown sugar1 cup granulated sugar2 large eggs2 teaspoons baking soda1/2 teaspoon kosher salt1 cup broken salted pretzels1 cup chopped chocolate-covered toffee bar
Heat oven to 350 degrees. Line 2 baking sheets with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth.
Fold in pretzels and toffee bar pieces.
Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.
Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
I'm linking to Ginger Snap Crafts, Fireflies and Jellybeans, Yesterday on Tuesday, Serenity Now
Yum! Sounds delicious!
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ReplyDeletemmmmmmm, those look yummy! Will have to try them :) Thanks for sharing!
ReplyDeleteOMG these look like they are to die for!! I'm your newest follower! :D
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