Lately I am pretty much deeply in love with dipping cookies in chocolate. Or maybe just chocolate generally.

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Did you guys see this recipe over on Glass of Jo the other day? I was so excited to contribute to her chocolate series because I understood just what I was going to bake up. After all what could 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 again today for the Christmas party I’ll be attending. Cookies count as presents you understand. They’re cooked with love.

Something you need to probably understand: They’re downright addicting. Actually, they’re unlike some other peanut butter cookie you’ve ever tasted. When the instructions are followed properly, you’ll end up with soft and chewy peanut butter cookies. And they’re going to continue steadily to stay smooth for days (like they’ll even last that lengthy anyway)!

A few secret ingredients help the peanut butter cookies bake up beautifully: darkish sugar, honey and sour cream. The dark brown sugar adds an important chew to the cookies, the honey provides only a slight bit of unique flavor and helps the cookies respond to the cooking soda and lastly, the sour cream provides additional moisture to keep the cookies soft.

But, why stop there? Dip these infants in just a little melted delicious chocolate then love them with a sprinkle of salty pretzels and nice toffee. Come on, I know I have some peanut butter fans available. I made that one just for you!

In the event that you bake these or any other formula from my site, snap and pic and become sure to tag #ambitiouskitchen on Instagram so we are able to be baking friends. Have a wonderful weekend!

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Chocolate-Dipped Peanut Butter Cookies with Toffee & Crushed Pretzels


1 teaspoon cooking soda

½ cup all 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 smashed pretzel

½ glass toffee pieces

Preheat oven to 350 degrees F.

In a moderate bowl, whisk together flour, baking soda pop and salt. Within the bowl of an electric mixer, add peanut butter, softened butter and brown sugar; mix on moderate low until well mixed. Switch mixer to low acceleration; add egg, vanilla extract, honey and sour cream and defeat 1 minute or until well combined, clean and creamy. Gradually add in dried out ingredients, increasing acceleration to medium low; combine until just combined.

Get a tablespoonful of dough and move right into a ball with your hands. You can even use a little cookie scoop when you have this available. Place dough on cookie sheet lined with parchment paper, leaving 2 inches aside between each dough ball. Bake for 10-12 minutes or until sides are golden brown. Allow cookies to cool on cookie sheet for 5-10 a few minutes before removing and transferring to a wire rack. This allows them to create a little and harden slightly around the sides. Repeat with remaining dough.

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

Once cookies are completely cooled, it is possible to prepare the chocolate. First line two baking bed linens with wax paper. Next, add chocolate potato chips and coconut oil to small container and place over low heat. Watch carefully and stir often until delicious chocolate is totally melted. Dip each peanut butter cookie in chocolate then sprinkle with toffee-preztel mixture; put on wax paper and do it again with staying cookies. The delicious chocolate should create within thirty minutes, but if you wish to speed up the process, just place the baking sheet in the fridge for approximately 5 minutes.

Cookies will keep for 3-5 days if stored in an airtight container.

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