A classic peanut butter cookie recipe that includes pieces of Heath® toffee chocolate candies.
Author: Country Cupboard Cookies
Recipe type: cookies
Serves: 16
Ingredients
4 ounces unsalted butter (1/2 cup or 1 stick)
3 ounces white granulated sugar (1/3 cup)
3 ounces brown sugar (packed ⅓ cup)
4 ounces creamy peanut butter (1/2 cup)
1 large egg
1 tsp pure vanilla
6 ounces all-purpose flour (1⅓ cup)
½ tsp kosher salt
¾ tsp baking soda
6 ounces milk chocolate toffee bars, cut up into chunks
Instructions
Preheat oven to 350 degree.
Cream butter, sugars and peanut butter
Add eggs and vanilla and mix until well blended
Add flour, baking soda and salt and mix in. Don't overbeat, just until all ingredients come together
Stir in 6 ounces of toffee bars.
Portion cookies using a large spoon or cookie scoop
Bake on parchment lined or lightly greased cookie sheet 12-14 minutes in 350 degree oven.
Notes
I used miniatures Heath® milk chocolate English toffee bar to add to this peanut butter cookie recipe and cut each mini bar into 4 pieces with a sharp knife. You can also use toffee bits available in grocery stores or cut up larger bars.
Recipe by Country Cupboard Cookies at https://countrycupboardcookies.com/peanut-butter-chocolate-toffee-cookies/