You know how there are cupcake bakeries (and now like doughnut ones too)? I sort of have a dream of having a cookie bakery. And by dream I mean...it sounds great in theory but then when I think about the amount of work, and the business stuffs, and being someone's boss....ugh. But I love the idea of baking and selling people cookies! Why can't life just be simple like that, hm?
It's like a taste-bud adventure. Each bite of this cookie is completely new and different, and awesome!
Michael and I both agree that the pb cup is really not necessary-but then, we're sort of on a kick where browned butter and toffee and salt are really all we need in a cookie. We need to force variety upon ourselves, however, and the pb cups ARE a tasty little treat inside.
I am guilty of eating a minimum of 3 of these cookies for every day that we had them, until they ran out.
....my plan to not be fat for my wedding is not off to a great start.
...whatever. WORTH IT!
Brown Butter Salted Pretzel and Toffee Peanut Butter Cup Stuffed Cookies
Adapted from Baker by Nature
Makes 22-24 large cookies.
- 2 and 1/2 cups all purpose flour
- 2 and 1/2 tsp. baking powder
- 1/2 tsp. sea salt (or kosher salt) + more for sprinkling
- 1 cup (or 16 tbsp. or 2 sticks) unsalted butter, browned
- 1 tbsp. peanut butter (optional)
- 1 and 1/2 tsp. vanilla extract
- 1 and 1/2 cups brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 3/4 cup chopped salted pretzels + additional, whole, mini pretzels for tops
- 3/4 cup-1 cup toffee bits
- Optional: 1/4 cup mini chocolate chips, (if the toffee bits are not chocolate covered)
- 22-24 mini, unwrapped, peanut butter cups
- Preheat oven to 350F degrees. Line 2 large cookie sheets (or just 1 that you'll re-use in 2 batches) with parchment paper or silicone baking mat(s).
- In a medium bowl, whisk together the flour, baking powder, and 1/2 tsp. salt.
- To brown the butter: In a (preferably light colored) saucepan, melt 2 sticks of butter over medium heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber. Immediately pour into a large, heatproof, bowl.
- Using a stand or hand mixer, beat the peanut butter, vanilla, and sugars into the butter for about 3 minutes-until lightened.
- Beat in eggs for about 30 seconds, will not be fully incorporated.
- Add the dry ingredients in thirds, mixing after each addition until just combined.
- Stir in the chopped pretzels, toffee bits, and (if using) chocolate chips until evenly distributed amongst the dough.
- Scoop out 2 tbsp. ball of dough and place on baking sheet. Press a peanut butter cup in the center. Top with another 2 tbsp. scoop of dough, press the dough around, sealing the edges together. If desired, press a pretzel into the top of the cookie. Sprinkle with sea salt. Repeat until the baking sheet is full (leave about 2 in. between each cookie dough ball--I was able to fit about 12 cookies to a large baking sheet).
- Bake 15-18 minutes, until golden around the edges (if baking 2 sheets at once, be sure to rotate the pans for even baking). Remove and, if desired, sprinkle with more sea salt. Allow to cool on the sheet for 5 minutes. Then, transfer cookies to a wire rack to cool completely.
- Serve warm! Store leftover cookies in an airtight container for up to 5 days.
I could totally serve these in a bakery, RIGHT?!