Today in this recipe, I’ll show you how to prepare Brown Butter Salted Pretzel And Toffee Peanut Butter Cup Stuffed Cookies or you can say that you will know the great recipe to make Brown Butter Salted Pretzel And Toffee Peanut Butter Cup Stuffed Cookies, today. So, without wasting time let’s start:
Ingredients To Make Brown Butter Salted Pretzel And Toffee Peanut Butter Cup Stuffed Cookies
To make the Brown Butter Salted Pretzel And Toffee Peanut Butter Cup Stuffed Cookies, the ingredients which are required to make this recipe are the following which are shown below:
- 2 1/2 cups regular flour
- 1 1/2 tsp vanilla extract
- 1 pound brown sugar
- 2 1/2 tsp. baking powder
- 2 unsalted butter sticks, melted till browned
- 1 granulated sugar cup
- 2 big room-temperature eggs
- 3/4 cup toffee chocolate bits
- 1 cup chopped salted pretzels
- 1/2 teaspoon sea salt + more for sprinkling
- a total of 24 little peanut butter cups
Instructions To Make Brown Butter Salted Pretzel And Toffee Peanut Butter Cup Stuffed Cookies
To make the Brown Butter Salted Pretzel And Toffee Peanut Butter Cup Stuffed Cookies, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Brown Butter Salted Pretzel And Toffee Peanut Butter Cup Stuffed Cookies and the instructions are the following which are shown below:
- Preheat the oven to 350°F. Set aside 2 big cookie sheets lined with parchment paper.
- Set aside the flour, powder for baking, as well as salt.
- Melt 1 stick of butter in a small saucepan over medium-low heat, whisking continually, until it achieves a golden brown color; remove from heat immediately. Pour in the second piece of butter as well as whisk until completely melted.
- Melt the butter in a large mixing bowl as well as stand mixer. Beat in the sugars and vanilla until fluffy and light in texture, approximately 3 minutes.
- Mix in the eggs for thirty seconds. the eggs will not be completely integrated.
- Mix in the dry ingredients in thirds, just until incorporated.
- Combine the chopped pretzels along with toffee pieces in a mixing bowl.
- Form the dough into cookies using a big ice cream scoop or a 2 tablespoon measuring spoon and place on a baking sheet that has been greased. Fill each cookie with a peanut butter mixture cup, then top with another scoop of dough. Lightly press the dough gently at the edges, then place a pretzel on top of each cookie (optional). Sprinkle with sea salt and bake for 15-16 minutes, turning the pan for uniform color and baking.
- Allow the cookies to rest for a minimum of five minutes on their baking sheet before transferring to a wire rack to cool fully.
- Drink with milk!
- Cookies may be kept in an airtight container for up to 3 days… although I doubt they’ll survive that long.
Conclusion
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