#1,697: Toffee-Pretzel Peanut Butter Cookies

I made these cookies for a friend and although the flavors of these are really good (the girls loved them!), they are super thin cookies and crispy.  I'm more of a thick and chewy kind of cookie girl.  They also got a little over browned in my opinion, so don't judge these based on what mine look like.  The original recipe photo showed these are being thicker and softer, so I don't know if I did something wrong with this recipe or if the photo is wrong.  Regardless the flavor is good.  I probably won't make these again though...there are way too many other cookie recipes I want to try. :)

2 cups creamy peanut butter

1 cup packed light brown sugar

1 cup granulated sugar

2 large eggs2 teaspoons baking soda

½ teaspoon kosher salt

1 cup broken salted pretzels

1 cup chopped chocolate-covered toffee bars (about 4 bars)

Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth. Fold in the pretzels and chopped toffee bar.

Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.

Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.