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Peanut-Butter-Toffee Chunk Cookies

Oxmoor House
Hands-on time 15 mins
Total time 1 hr, 16 mins
Yield Serves 54 (serving size: 1 cookie)
There is very little flour in these cookies, which allows the flavor of the peanut butter to shine through. Definitely stick with creamy peanut butter for best results.

Ingredients

  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 3/4 cups creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 4 (1.4-ounce) chocolate-covered toffee candy bar, coarsely crushed

Nutrition Information

  • calories 102
  • fat 5.3 g
  • satfat 1 g
  • monofat 2.3 g
  • polyfat 1.3 g
  • protein 2.5 g
  • carbohydrate 12 g
  • fiber 0.6 g
  • cholesterol 9 mg
  • iron 0.3 mg
  • sodium 52 mg
  • calcium 5 mg

How to Make It

  1. Preheat oven to 350°.

  2. Line 3 baking sheets with parchment paper.

  3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through eggs) in a large bowl. Beat with a mixer at medium speed until smooth. Stir in candy. Shape dough into 54 (3/4-inch) balls. Place balls 2 inches apart on prepared pans, flattening slightly with fingers.

  4. Bake at 350° for 12 minutes or until edges are browned. Cool cookies on pans 2 minutes. Transfer cookies to wire racks; cool completely.

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