AuthorHeather WallaceCategorycOOkiesDifficultyBeginner<font size="4"><b>Everyone loves the classic peanut butter cookie.</b></font>
This recipe is a spin on that memorable cookie from childhood with a little bit of a crunch with Heath Toffee bits mixed in and sprinkled on top. Best of all they whip up in no time at all.
The first time we had these cookies I came home from a long day at work to find my husband had looked up a Hershey's recipe and changed it a bit...he had baked a bunch of cookies and they were waiting for me cooling on the counter. I was both impressed and pleasantly surprised! We have dubbed the recipe to be his now but I gave it a go myself for this post and they don't disappoint.
Preheat oven to 375°F.
In a large mixing bowl beat 1/2 cup of butter and 1 1/4 cup of brown sugar with an electric mixer on medium speed until creamy; add 3/4 cup of peanut butter, 3 tablespoons of milk, and 1 tablespoon of pure vanilla extract and continue to beat until well blended.
Add 1 large egg and beat just until combined.
In a separate bowl sift together 1 1/2 cup of flour, 3/4 teaspoon of baking soda, and 3/4 teaspoon of salt; gradually beat into peanut butter mixture.
Stir in an 8-ounce package of toffee bits reserving 1/4 cup for topping.
Drop 2 tablespoons per cookie onto a baking sheet and top with a sprinkle of reserved toffee bits.
Bake 8-10 minutes.
Cool 5 minutes before removing from baking sheet to a wire rack.
Let cool completely.
Ingredients
Directions
Preheat oven to 375°F.
In a large mixing bowl beat 1/2 cup of butter and 1 1/4 cup of brown sugar with an electric mixer on medium speed until creamy; add 3/4 cup of peanut butter, 3 tablespoons of milk, and 1 tablespoon of pure vanilla extract and continue to beat until well blended.
Add 1 large egg and beat just until combined.
In a separate bowl sift together 1 1/2 cup of flour, 3/4 teaspoon of baking soda, and 3/4 teaspoon of salt; gradually beat into peanut butter mixture.
Stir in an 8-ounce package of toffee bits reserving 1/4 cup for topping.
Drop 2 tablespoons per cookie onto a baking sheet and top with a sprinkle of reserved toffee bits.
Bake 8-10 minutes.
Cool 5 minutes before removing from baking sheet to a wire rack.
Let cool completely.