Peanut Butter Toffee Chocolate-Covered Pretzel Cookies

Besides summer as a whole, there’s one season I loathe:

Back to school.

Sure, as a kid, it was alright. It meant shopping for new clothes which is always exciting (especially reminiscing the days when mom would buy my clothes), and sparkly folders and gel pens.

Oh, gel pens. How I loved thee and your neon colors. You made writing cryptic notes to friends infinitely cooler.

But as I got older? It just became a dismal reminder of yet another school year ahead of me. Plus, the older you get, the less cool supplies you need. No high schooler needs watercolors or glittery pencil cases. They need compasses and protractors and $150 calculators that graph unimaginable garbage. It’s all so vomitrocious that it defeats the fun back-to-school shopping thing entirely.

So basically, I boycott back to school shopping. It’s fun if you’re out of school or your kids have yet to experience the mind-numbing world of advanced math, but if you’re hardened and wise to the cruelties of later education, you dislike it intensely.

Unless you’re like a math teacher or a sadist or something. Or like school. All of things I am not and do not like.

I’ll stop talking now.

You wanna know something I do like? Eating. And baking. The world needs more happy cookies stuffed with peanut butter, toffee and chocolate covered pretzels. It’s those little extra additions that make the world go ’round. 

I got this recipe from Sally’s Rolo Stuffed Peanut Butter Cookies, and she adapted the recipe from Dorothy, so you know it’s good. Rich and peanut buttery, chewy and puffy and absolutely perfect.

The cure to all back to school shopping hangups and bangups, my friends.

Peanut Butter Toffee Chocolate-Covered Pretzel Cookies *adapted from Sally’s and Dorothy’s recipes (links above)

1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 egg
3/4 cup peanut butter (can use smooth; I used crunchy)
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1 & 1/4 cups all-purpose flour
3/4 cup chocolate covered pretzels*, broken into chunks
1 cup toffee bits

1. In a large bowl using an electric mixer, beat together the butter and sugars until creamy. Next, beat in the egg, peanut butter and vanilla to combine. Lastly, add the baking soda, salt and flour until you have a creamy, soft dough. Stir in the pretzels and toffee pieces by hand. Chill the dough, covered, for at least 30 minutes.
2. Preheat oven to 350 degrees. Lightly mist two baking sheets with cooking spray or use silicone liners. Scoop heaping Tablespoons of dough 1″ apart on the cookie sheets and bake for 9-11 minutes, rotating pans halfway through cooktime, until golden and puffy. Do not overbake.
3. Cool for five minutes on the sheets before gently transferring to wire racks to cool completely. Makes about 2 dozen large cookies. Store cookies airtight for 3-4 days at room temperature.
**Note: You can use store-bought or homemade chocolate covered pretzels. To make quick ones, just coat pretzels in melted chocolate and allow it to harden on a foil-lined baking sheet. Just a quick dip since they’ll be baked anyway; no need to make ’em even or pretty.**

These are the epitome of sweet + salty. You have the chocolate covered pretzels bringing the trifecta of sweet, salty and crunchy, plus the buttery toffee bits picking up all those rich notes from the creamy (or crunchy!) peanut butter. This is a texturific cookie for those of you who enjoy lots of textures and flavors, and I know you’ll love it!

Have a wonderful weekend!

xo, Hayley


  1. This time of year is inevitable. I’m sorry. But you got the right attitude, when life gets you down (because it’s back to school time), then you bake! And bake you did! Lovely little cookies my dear.

  2. I hear ya. I do miss the days when I had a summer vacation but it was always so depressing when it ended. But I bought cute school supplies up to the very end! There’s something fun about opening a fresh notebook for notes, but that novelty wore off quickly.

    I love these cookies!!!

  3. This is the very first year since I started first grade that I haven’t had a back to school list of supplies and/or clothes for either myself or the kids. I’m not really sure what to do with myself! Maybe I’ll make these cookies!!

  4. The Witch's Kitchen says:

    This year the whole *back to school* event is making my whole house absolutely GIDDY!…..because we don’t have to participate! HA!

    Done! Complete! Finito!

    Let the happy dances commence!

  5. everything about these are totally right! I have been dreaming about those soft PB cookies of Sally’s and love the salty ‘n sweet. I have a choc/pretzel recipe coming up this week and cannot.stop.eating them! Now I want to bake them into cookies like you did. Awesomeness on these!

  6. I still love gel pens 🙂 And I know I’ll love these cookies when I make them. Thanks for sharing!

  7. First of all, mad props to your usage of “vomitrocious” in a sentence. You have no idea how much I heart you…
    And these cookies? They only have EVERYTHING in the world that is yummy and delicious to my very soul…well, except cheese. But cheese has no business in a cookie. I absolutely cannot wait to make these!!!!

  8. Your prose reminds me that Staples store commercial that aired in the summertime a few years ago with a Dad joyously prancing inside the store with his kids behind him to Andy William’s “It’s the Most Wonderful Time of the Year”

    I also love toffee!

  9. foodiestuntman says:

    Your prose reminds me of a Staples commercial that aired a few summers ago where a Dad was joyously skipping into a store with the kids reluctantly behind all to Andy Williams’ It’s the Most Wonderful Time of the Year.

    I love toffee and these cookies look great. Kudos to you for baking. I’m not as talented in this department…

  10. Haley, I’ll bring the milk if you’ll share these cookies with me! Over the top and would definitely make a bad day of school shopping better. I don’t mind shopping for the supplies (and I buy the gel pens for myself) it’s the clothes shopping with 2 girls that kills me! Pinned!

  11. I love how thick and chewy these cookies look! And what a great flavor combination!

  12. These look delicious! Sounds like a really yummy flavor combination. So the pretzels stay crunchy?? I’ll have to try this one 🙂

  13. So when exactly should I expect my package stuffed full of these to arrive at my front door???!!!

  14. Ok, well, yum. That’s all I can say. Just. Yum.

  15. LOVE. These look so good. The combo of sweet and salty is one of my faves! And ha! I remember having to buy one of those ridiculous graphing calculators–which I have never used or even NEEDED to use once in my real life. But I still love to shop for fancy pens and sticky-notes.

  16. OMG HAYLEY! I’ve been waiting for this recipe ever since I saw you mention it on twitter. or instagram. or Facebook. we are so connected these days I can’t even remember!!!! I love love love the rendition of my recipe + dorothy’s recipe! AND i looooove chocolate covered pretzels, as you know! I’m convinced you already sent these to me and I should be expecting them at my office tomorrow? just kidding, I’m sure you gobbled them right up! I’m totally making these, mmmk?????

  17. Dorothy @ Crazy for Crust says:

    Okay, I’m going to try not to take math teacher offense, ahem. 😉 Graphing calculators are cool, yo! These cookies are way cooler and were SO good. The toffee bits are genius!

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