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5.0 from 9 votes

Chocolate-Dipped Peanut Butter Cookies with Toffee & Crushed Pretzels

Unbelievable soft and chewy chocolate-dipped peanut butter cookies topped with sweet toffee and salty pretzel pieces. These easy chocolate-dipped peanut butter cookies have lovely crackly tops and are filled with creamy peanut butter flavor. They're freezer-friendly and the perfect treat!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 22 cookies
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 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
  • For the topping:
  • 1 cup chocolate chips
  • 1 teaspoon coconut oil
  • 1/2 cup crushed pretzel
  • 1/2 cup toffee pieces

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, baking soda and salt.
  2. In the bowl of an electric mixer, add in peanut butter, softened butter and brown sugar; mix on medium low until well combined. 
  3. 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.
  4. 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. 
  5. 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.
  6. In a small bowl, mix crushed pretzels and toffee pieces. Once cookies are completely cooled, you can prepare the chocolate.
  7. 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.
  8. 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
  9. Cookies will keep for 3-5 days if stored in an airtight container.

Notes

  • See the full post for tips, tricks, and easy ways to customize these cookies!