Lately I’ve been pretty much in love with dipping cookies in chocolate. Or maybe just chocolate in general.
Did you guys see this recipe over on Cup of Jo the other day? I was so excited to contribute to her chocolate series because I knew exactly what I was going to bake up. I mean what could be better than incredibly soft and chewy peanut butter cookies dunked in chocolate and topped with salty pretzels and sweet toffee pieces?
I think I’m going to bake them again today for a Christmas party I’ll be attending. Cookies count as presents you know. They’re baked with love.
Something you should probably know: They’re downright addicting. In fact, they’re unlike any other peanut butter cookie you’ve ever tasted. If the instructions are followed correctly, you’ll end up with soft and chewy peanut butter cookies. And they’ll continue to stay soft for days (like they’ll even last that long anyway)!
A few secret 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 just a slight bit of unique flavor and helps the cookies react to the baking soda and lastly, the sour cream provides additional moisture to keep the cookies soft.
But, why stop there? Dip these babies in a little melted chocolate then adore them with a sprinkle of salty pretzels and sweet toffee. Come on, I know I have some peanut butter lovers out there. I made this one just for you!
If you bake these or any other recipe from my site, snap and pic and be sure to tag #ambitiouskitchen on Instagram so we can be baking friends. Have a wonderful weekend!
More holiday cookies recipes to try:
Chocolate-Dipped Peanut Butter Cookies with Toffee & Crushed Pretzels
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup unsalted butter, softened
- ½ cup all natural creamy peanut butter
- 1 cup packed dark brown sugar (light will also work just fine)
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 tablespoon honey
- 1/2 tablespoon sour cream or plain greek yogurt
- 1 cup chocolate chips
- 1 teaspoon coconut oil
- ½ cup crushed pretzel
- ½ cup toffee pieces
Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, baking soda and salt.
- In the bowl of an electric mixer, add in peanut butter, softened butter and brown sugar; mix on medium low until well combined.
- Switch mixer to low speed; add in egg, vanilla extract, honey and sour cream and beat 1 minute or until well combined, smooth and creamy. Slowly add in dry ingredients, increasing speed to medium low; mix until just combined.
- Grab a tablespoonful of dough and roll into a ball with your hands. You can also use a small cookie scoop if you have this available. Place dough on cookie sheet lined with parchment paper, leaving 2 inches apart between each dough ball. Bake for 10-12 minutes or until edges are golden brown.
- Allow cookies to cool on cookie sheet for 5-10 minutes before removing and transferring to a 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 pieces. Once cookies are completely cooled, you can prepare the chocolate.
First line two baking sheets with wax paper. Next, add chocolate chips and coconut oil to small pot and place over low heat. Watch carefully and stir often until chocolate is completely melted.
- Dip each peanut butter cookie in chocolate then sprinkle with toffee-preztel mixture; place on wax paper and repeat with remaining cookies. The chocolate should set up within 30 minutes, but if you want to speed up the process, just place the baking sheet in the fridge for about 5 minutes
- Cookies will keep for 3-5 days if stored in an airtight container.