Well, the title of this recipe is a mouth full - Flourless Peanut Butter Cookies with Chocolate Covered Toffee and Pretzels - but the recipe itself is a synch. Very few ingredients and they all just get tossed in a bowl. No creaming eggs and sugar, slowly adding dry ingredients - nope, this recipe is "everybody in the pool." And, I didn't even have to make adjustments for high altitude. These baked up just fine without any tweaks.

Despite the benefit of how easy these are, what initially attracted me to them was the unique ingredients. Once I thought about it I realized (duh!) that pretzels with their salty bite and chocolate covered toffee with its sweet crunch would go perfectly with peanut butter. Why have I never seen this before in a recipe?! I knew I must make these immediately and it turned out that I had the perfect occasion as a friend was coming over for dinner. They were casual, easy, and super yummy.

FLOURLESS PEANUT BUTTER COOKIES WITH CHOCOLATE COVERED TOFFEE AND PRETZELS RECIPE
(Real Simple Magazine)

2 c.creamy peanut butter
1 c. packed light brown sugar
1 c. granulated sugar
2 large eggs
2 tsp. baking soda
1/2 tsp. kosher salt
1 c. each roughly chopped chocolate toffee candy bar and salted pretzels

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 toffee and pretzels.

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.