Lately, I’ve found myself looking for adventurous recipes; ones with a rare combination of ingredients, an unexpected twist, or unusual presentation. For someone who nearly relies on the familiar comforts of a chocolate chip cookie on a rainy day, this has to constitute some kind of personal growth.
When I landed on this recipe for Peanut Butter Toffee Cookies I was stoked. Not only was I intrigued by the peanut butter:toffee combo, but any cookie that contains more than 1/2 a teaspoon of vanilla usually goes down as a winner in my book. Also, I had two partially used bags of Resees’ peanut butter chips to finish up so…game set match.
Let’s get to the good stuff…
I’ll begin by saying that I doubled this recipe in order to spread the goodness out between DVH’s end of the year faculty party and my office building’s bake sale and ended up with 59 cookies. (The recipe written out at the bottom is only for a single batch.)
First things first, sift the flour and baking soda together. Bakers often question whether or not sifting is necessary with modern day ingredients being what they are. Personally, I like to believe that sifting adds air to the flour and I’m happy to go out of my way for any steps that may result in a fluffier, softer cookie.
Once you’ve combined your wet and dry ingredients (the usual suspects: butter, eggs, sugar, brown sugar, peanut butter, vanilla, flour, baking soda) the peanut butter chips and toffee bits are stirred into the mix. (By the way, how fun is it to say Bits O’ Brickle?)
Once all of the ingredients are combined, the dough is dropped by rounded tablespoons onto parchment- or silpat-lined baking sheets. Like I always do, I used a small cookie scoop to assist in the rounding and dropping.
…And then, before putting the trays into the oven, I used my palm to flatten each cookie just a little.
10 minutes and 350 degrees later, a super-soft-with-just-crispy-edges cookie emerges from the oven and begs to be tried. These cookies are a great take on traditional peanut butter but seem softer and less crumbly. For something different, have a go at them!
Peanut Butter Toffee Cookies
Source: Espresso and Cream
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
4 oz. unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1/4 teaspoon salt
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup toffee bits (pictured above)
Preaheat the oven to 350 degrees.
Line baking sheet with parchment paper or silpat.
Cream the butter on medium speed until smooth.
Add the sugar, brown sugar, salt and peanut butter.
Continue to cream on medium speed for about 1 minute.
Scrape down the sides of the bowl to ensure that everything has been well combined.
Add the egg and vanilla and beat at low speed until the egg is mixed in.
(Do not over-beat, though!)
Continuing at the same low speed, slowly add in the flour mixture until all is thoroughly incorporated.
Finally, stir in the peanut butter chips and toffee bits.
Drop by rounded tablespoons onto the prepared baking sheets (leave about 2″ between each) and then slightly flatten each cookie with your palm.
Bake for 10 to 12 minutes – the edges should just be turning brown when you take them out of the oven.
Allow to cool on wire racks for a few minutes before serving