Soft Baked Peanut Butter Toffee Cookies
INGREDIENTS:
- 1/2 cup softened butter
- 1/2 cup creamy peanut butter
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 1/2 cups all purpose flour
- 3/4 cup toffee bits
- 1 cup peanut butter chips
DIRECTIONS:
Preheat oven to 350 degrees. Line 2 baking sheets with silicone baking mats or parchment paper and set aside.
Cream butters and sugars together until light and fluffy. Stir in egg and vanilla. Scrape sides and mix again. Whisk the flour and baking soda together in a separate bowl, then mix into the butter mixture until just combined. Stir in toffee bits and peanut butter chips by hand. Scoop 8 dough balls onto baking sheet leaving lots of room around each cookie to expand. Press down cookie dough balls using a fork. Bake 7-8 minutes. Cool on baking sheet 3 minutes and then remove to cooling rack. Serve immediately or store in airtight containers for up to 3 days.
*I used a 1 1/2 tablespoon size cookie scoop.
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