Lately I am pretty much in love with dipping cookies in chocolate. Or possibly just chocolate generally.
Did you guys see this recipe for pig feet souse over on Glass of Jo the other day? I used to be so excited to contribute to her delicious chocolate series because I knew just what I would bake up. After all what could possibly be better than extremely soft and chewy peanut butter cookies dunked in chocolate and topped with salty pretzels and lovely toffee pieces?
I think I’m going to bake them once again today to get a Christmas party I’m going to be attending. Cookies count as presents you know. They’re cooked with love.
Something you should probably understand: They’re downright addicting. In fact, they’re unlike some other peanut butter cookie you’ve ever tasted. When the guidelines are followed correctly, you’ll end up with gentle and chewy peanut butter cookies. And they’ll continue to stay gentle for times (like they’ll also last that long anyway)!
A few key ingredients help the peanut butter cookies bake up beautifully: dark brown sugar, honey and sour cream. The darkish sugar adds an important chew towards the cookies, the honey provides just a slight little bit of exclusive flavor and helps the cookies react to the cooking soda and lastly, the sour cream provides extra moisture to keep the cookies soft.
But, why end there? Dip these babies in a little melted chocolates then appreciate them with a sprinkle of salty pretzels and lovely toffee. Seriously, I know I’ve some peanut butter enthusiasts around. I made that one just for you!
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Chocolate-Dipped Peanut Butter Cookies with Toffee & Crushed Pretzels
1 teaspoon baking soda
½ cup all natural creamy peanut butter
1 cup packed darkish sugar (light may also work just fine)
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 jointly flour, baking soda and salt. Within the bowl of a power mixer, add in peanut butter, softened butter and brown sugar; mix on moderate low until well combined. Change mixer to low acceleration; add egg, vanilla extract, honey and sour cream and defeat 1 minute or until well combined, soft and creamy. Slowly add in dry ingredients, increasing speed to moderate low; combine until just mixed.
Grab a tablespoonful of dough and roll right into a ball together with your hands. You can also use a small cookie scoop when you have this available. Place dough on cookie sheet lined with parchment paper, departing 2 inches aside between each dough ball. Bake for 10-12 a few minutes or until edges are golden brownish. Allow cookies to cool on cookie sheet for 5-10 mins before getting rid of and transferring to a wire rack. This enables them to set up a little and harden somewhat around the sides. Repeat with staying dough.
In a little bowl, mix crushed pretzels and toffee pieces.
Once cookies are completely cooled, it is possible to prepare the chocolate. First range two baking linens with wax paper. Next, add delicious chocolate chips and coconut oil to small container and place more than low heat. View carefully and stir often until chocolates is totally melted. Dip each peanut butter cookie in delicious chocolate after that sprinkle with toffee-preztel combination; place on wax paper and repeat with staying cookies. The delicious chocolate should create within 30 minutes, but if you want to speed up the procedure, 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.