Lately I am pretty much deeply in love with dipping cookies in chocolate. Or possibly just chocolate generally.
Did you guys see this recipe over on Cup of Jo last week? I had been so excited to donate to her delicious chocolate series because I knew exactly what I was going to bake up. I mean what could be better than extremely gentle and chewy peanut butter cookies dunked in chocolate and topped with salty pretzels and lovely toffee pieces?
I think I’m likely to bake them again today to get a Christmas party I’m going to be attending. Cookies count number as presents you know. They’re baked with love.
Something you need to probably know: They’re downright addicting. In fact, they’re unlike every other peanut butter cookie you’ve ever tasted. If 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 gentle for times (like they’ll even 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 essential chew towards the cookies, the honey provides only a slight little bit of exclusive flavor and helps the cookies respond to the cooking 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 chocolates then adore them with a sprinkle of salty pretzels and sugary toffee. Come on, I know I have some peanut butter fans out there. I made that one simply for you!
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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 darkish sugar (light may also work just good)
1 cup chocolate chips
1 teaspoon coconut oil
½ cup crushed pretzel
½ cup toffee pieces
Preheat oven to 350 degrees F.
In a moderate bowl, whisk together flour, baking soda and salt. In the bowl of a power mixer, add in peanut butter, softened butter and dark brown sugar; combine on medium low until well mixed. Change mixer to low speed; add in egg, vanilla draw out, honey and sour cream and beat 1 minute or until well mixed, soft and creamy. Slowly add in dry ingredients, increasing swiftness to moderate low; mix until just combined.
Grab a tablespoonful of dough and roll right into a ball together 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 aside between each dough ball. Bake for 10-12 a few minutes or until sides are golden brown. Allow cookies to awesome on cookie sheet for 5-10 mins before eliminating and transferring to a wire rack. This allows them to create a little and harden slightly around the edges. Repeat with remaining dough.
In a little bowl, mix crushed pretzels and toffee items.
Once cookies are completely cooled, it is possible to prepare the chocolates. First range two baking linens with wax paper. Next, add chocolate potato chips and coconut oil to small pot and place over low heat. View carefully and stir often until chocolate is totally melted. Drop each peanut butter cookie in chocolates then sprinkle with toffee-preztel combination; put on wax paper and repeat with staying cookies. The chocolates should setup within 30 minutes, but if you want to speed up the procedure, simply place the baking sheet within the fridge for about 5 minutes.
Cookies could keep for 3-5 times if stored within an airtight container.
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