Peanut Butter Toffee Cookies Food

PEANUT BUTTER TOFFEE COOKIES

Steps:

• Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee.
• Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.

MOCHA SWIRL PEANUT BUTTER TOFFEE COOKIES

Steps:

• HEAT oven to 375 degrees F. Line baking sheets with parchment paper. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
• COMBINE flour, baking soda, salt and cinnamon in medium bowl. Add to creamed mixture at low speed. Mix just until blended. Stir in toffee bits. Add chocolate hazelnut spread, swirling gently with spatula. Do not over mix. Drop by rounded tablespoonfuls 2-inches apart onto prepared baking sheet.
• BAKE 8 to 10 minutes, or until edges begin to brown. Cool 2 minutes on baking sheet. Remove to wire racks to cool completely.

CHOCOLATE-STUFFED TOFFEE PEANUT BUTTER COOKIES

Steps:

• Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• For the cookie dough: Whisk together the flour, salt and baking soda in a medium bowl.
• Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Beat in the peanut butter and vanilla until smooth and creamy. Add the flour mixture and mix on low until well combined.
• For the add-ins: Stir in the toffee bits with a wooden spoon until just combined.
• For the filling: Scoop 2 level tablespoons cookie dough into the palm of your hand and flatten into a 2-inch round. Stack 3 chocolate rectangles in the center of the round, then top with 1 additional level tablespoon cookie dough. Press and mold the cookie dough so that it completely covers the chocolate. Flatten the cookie slightly so it is about 1 inch tall. Repeat with the remaining cookie dough and chocolate rectangles to make about 14 cookies total (you will have leftover chocolate pieces). Divide the cookies between the prepared baking sheets.
• Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the tops are puffed and the undersides are lightly browned, about 14 minutes. Cool the cookies on the baking sheets set over cooling racks for 5 minutes. Lightly dust the tops of the cookies with confectioners' sugar, then serve while still warm.

PEANUT BUTTER BUTTERSCOTCH COOKIES WITH TOFFEE CHIPS

Steps:

• Preheat oven to 350 degrees F and line baking sheets with parchment paper. Combine the flour, baking soda and powder, salt and sift together; set aside. With an electric mixer on high, whip the butter and peanut butter together until well combined and fluffy. Reduce mixer speed to low and add in the sugars. Increase the speed and whip until sugars are dissolved and mixture is airy. Add in the eggs one at a time and then the vanilla. Blend until well combined. With mixer on low, add in the flour mixture. Remove bowl from mixer and stir the peanut butter chips, the butterscotch chips, the toffee pieces and chopped honey roasted peanuts.
• Let the dough rest for a half hour before scooping out onto the prepared baking sheets. Form into 1/2 inch balls and place 2 inches apart on the sheets. Dip a fork into some sugar and make criss-cross marks on each ball, flattening them a bit.
• Bake cookies for 8 to 10 minutes or until golden brown. Let them cool on sheets slightly before moving them to a wire rack to cool completely.

BUTTER TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Sift together flour and baking soda.
• Cream together butter, sugar, brown sugar, and vanilla.
• Add eggs one at a time.
• Add toffee pieces to mixture.
• Mix creamed mixture and dry mixture together.
• Use rounded tablespoon to measure dough.
• Place dough at least 2 inches apart on baking sheet.
• Bake for 10 to 12 minutes.
• *If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.

HONEY ROASTED PEANUT BUTTER TOFFEE SWIRL COOKIES

Steps:

• In a mini food processor or blender, process 1 cup oats until ground fine.
• Mix together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
• In a Kitchen Aide mixer (or whatever you have) beat together the softened butter and both sugars until light and fluffy.
• Add in eggs, one at a time, the vanilla and peanut butter.
• Mix well until smooth and creamy.
• Mix in the flour mixture until combined.
• Fold in swirl chips and toffee bits.
• Heat oven to 325°F.
• With an ice cream scoop (about 1/4 cup size) place 1 scoop on lightly greased baking sheet about 2 inches apart.
• Bake cookies for about 16-18 minutes or until golden brown.
• Cool cookies for 5 minutes and transfer to racks to cool completely.
• Cookies will be about 3 1/2 - 4 inches wide.