Let's take a step back from chocolate for a minute. Ok, I know that's kind of a harsh statement, but most of the time, I'm a vanilla-cookie kinda girl. I'm not going to go extreme on you, but another one of my favorite flavors is toffee. So how about we try some Peanut Butter Toffee cookies? It's a nice twist on the traditional peanut butter cookie, but the addition of toffee is almost genius!
These cookies are so simple to make, and a great use for one of those bags of toffee bits that you probably have stashed in your pantry. Or, should have stashed in your pantry. Really, you should always have a bag of toffee on hand.
Peanut Butter Toffee Cookies
From MarthaStewart.com (I know, I know, my go to source... I get her daily recipe emails so it's hard not to want to make them all)
Ingredients:
3/4 cup all-purpose flour, plus more for fingertips
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons unsalted butter, room temperature
1/2 cup sugar
1/2 cup smooth peanut butter
1 large egg
2 chocolate-covered toffee candy bars (1.4 ounces each), chopped (As I mentioned above, I just use a bag of the already chopped up bits)
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons unsalted butter, room temperature
1/2 cup sugar
1/2 cup smooth peanut butter
1 large egg
2 chocolate-covered toffee candy bars (1.4 ounces each), chopped (As I mentioned above, I just use a bag of the already chopped up bits)
Directions:
- Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee.
- Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.
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Oooh! I want to make those!
ReplyDeleteIt is of course my absolute favorite when you make cookies. But that Apple thing you made this weekend, which will likely be showcased later -- almost made me change my mind on fruit-based desserts!
ReplyDeleteSo the recipe says to use chocolate covered toffee bits, but your pictures look like you just used regular toffee bits. Have you tried both ways? Which is better?
ReplyDeleteSo I think this is really personal preference. For me, I'lm a bigger fan of plain old toffee than I am of chocolate covered so I tend to gravitate towards that. Also, I find it easier to locate the uncovered toffee bits. I could always chop up an actual Heath bar, but I try to go by convenience. I think both would be awesome - it's totally up to you. If you try it with chocolate covered bits, let me know how it goes!
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