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

Did you guys see this recipe over on Cup of Jo last week? I was so excited to contribute to her chocolate series because I understood exactly what I would bake up. After all what could possibly be better than extremely gentle and chewy peanut butter cookies dunked in chocolate and topped with salty pretzels and nice toffee pieces?

I believe I’m going to bake them again today for any Christmas party I’ll be attending. Cookies count as presents you understand. They’re cooked with love.

Something you need to probably know: They’re downright addicting. Actually, they’re unlike every other peanut butter cookie you’ve ever tasted. When the instructions are followed correctly, you’ll end up with gentle and chewy peanut butter cookies. And they’ll continue steadily to stay gentle for days (like they’ll also last that long anyway)!

A few key ingredients help the peanut butter cookies bake up beautifully: darkish sugar, honey and sour cream. The dark brown sugar adds an essential chew towards the cookies, the honey provides only a slight little bit of unique flavor and helps the cookies react to the baking soda and finally, the sour cream provides extra moisture to keep the cookies soft.

But, why end there? Drop these infants 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 on the market. I made this one simply for you!

In the event that you bake these or any other formula from my site, snap and pic and be certain to label #ambitiouskitchen on Instagram so 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 cooking soda

½ cup all-natural creamy peanut butter

1 cup packed darkish sugar (light may also work just good)

1 egg

1 cup chocolate chips

1 teaspoon coconut oil

½ cup smashed pretzel

½ cup toffee pieces

Preheat oven to 350 levels F.

In a medium bowl, whisk collectively flour, baking soda and salt. Within the bowl of a power mixer, add in peanut butter, softened butter and dark brown sugar; mix on medium low until well mixed. Change mixer to low rate; add in egg, vanilla draw out, honey and sour cream and defeat 1 minute or until well combined, clean and creamy. Gradually add in dried out ingredients, increasing velocity to medium low; combine until just mixed.

Grab a tablespoonful of dough and roll into a ball together with your hands. You can even use a small 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 a few minutes or until edges are golden dark brown. Allow cookies to great on cookie sheet for 5-10 moments before eliminating and transferring to a wire rack. This allows them to set up a little and harden slightly around the sides. Repeat with remaining dough.

In a little bowl, blend crushed pretzels and toffee pieces.

Once cookies are completely cooled, you can prepare the chocolates. First series two baking bed linens with wax paper. Next, add chocolate chips and coconut essential 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 chocolate after that sprinkle with toffee-preztel combination; put on wax paper and repeat with remaining cookies. The chocolate should set up within thirty minutes, but if you wish to speed up the process, simply place the baking sheet in the fridge for about 5 minutes.

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

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