Serving
Difficulty
Ingredients:
- 1 ¼ cupsAll-Purpose Flour
- 1 tspBaking Soda
- ¼ tspSalt
- 1/2 cupUnsalted Butter, Softened
- ½ cupCreamy Peanut Butter
- 1 cupPacked Brown Sugar
- 1Egg
- 1 tspVanilla Extract
- 1/2 tbsHoney
- 1/2 tbsPlain Greek Yogurt
- 1 cupChocolate Chips
- 1 tspCoconut Oil
- ½ cupCrushed Pretzel
- 3 SkorChocolate Bars Crushed
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together flour, baking soda and salt.
- In another bowl, mix peanut butter, softened butter and brown sugar. With an electric mixer, mix on medium low until well combined.
- Add egg, vanilla extract, honey and yogurt and beat until well combined. The peanut butter mixture should be smooth and creamy.
- Slowly add in dry ingredients and mix on medium low speed until just combined.
- Using a #40 cookie scoop, scoop and place dough on a parchment lined cookie sheet, 2 inches apart. Bake for 12 minutes or until edges are golden brown.
- Remove cookies from oven and cool on cookie sheet for 15 minutes. Transfer to wire rack to allow cookies to harden slightly.
- For the topping: Place pretzels and chocolate bars in a heavy duty zip lock bag and crush with a rolling pin. Once crushed, set side in a medium sized bowl.
- To melt chocolate: Place chocolate chips and coconut oil in a small saucepan and place over low heat. Stirring often until chocolate is fully melted. Set aside.
- To assemble cookies: Line counter with parchment paper. Working in small batches, dip each peanut butter cookies in the melted chocolate and place on parchment paper. Then sprinkle the chocolate dipped end of the cookie with the toffee-pretzel mixture. Allow chocolate to set for a couple of hours.
- Store cookies in airtight container. Cookies will keep for 3-5 days if stored well.
