Peanut Butter Toffee Cookies Recipe

Today for no other reason than to have fun, cookies were baked in the middle of the afternoon.

To start, preheat the oven to 375°F.

Next, in a large bowl combine shortening, peanut butter, light brown sugar, milk, and vanilla extract.

This looks horrible, I realize, especially since I used ¼ cup chunky peanut butter.  Trust me, and mix it up. Also throw in an egg, and beat just until blended.

Ah, there, isn’t that better?  Glad you trusted me.

In a separate bowl, whisk together flour, baking soda, and salt.  Add this a half cup at a time to the peanut butter mixture, until all of it has been incorporated.

**Tip:  do not confuse the lock lever on your mixer with the speed lever, as I did, or the clean up will be horrific.**

Lastly, mix  in the toffee pieces by hand.

Using a small scoop, make balls of dough, and roll them in some excess toffee bits.  Place them on an ungreased cookie sheet about 2 inches apart.

Bake them for 8 minutes, then let them cool for 2 minutes on a wire rack.

Remove the cookies to a plate to finish cooling.

Once cool, enjoy one immediately.  Well, if you can only have one you are strong.  I do apologize, for they truly are obscenely delicious, and totally worth the clean up if you miss the tip.

Ingredients

½ cup shortening
¾ cup peanut butter (I used ½ cup creamy and ¼ cup chunky because I like the crunch)
1¼ cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1½ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
1½ cups toffee bits (I used the Heath Bar pieces found in the baking aisle near the chocolate chips)

Preparation

Heat the oven to 375°

Beat the shortening, peanut butter, brown sugar, milk, and vanilla until well blended.  Add the egg and beant until just blended.

Combine flour, baking soda, and salt;  gradually beat into the peanut butter mixture 1/2 cup at a time.  Stir in 1 cup of the toffee bits, and save the rest for topping.

Using a small scoop, make balls of dough and roll them in the remaining toffee bits.  Place on an ungreased cookie sheet about 2 inches apart. Bake for 8 minutes, and let cool on the cookie sheet for 2 minutes.  Remove cookies to a wire rack or plate until they cool completely.

Yields 3 to 4 dozen cookies depending on what size scoop used.

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About Elizabeth

I am a happily married, mother of two, who left the exciting world of organic synthesis to be home with my children. Cooking and knitting are my two favorite things, and I've recently started running.
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