I made these just as the recipe said because I want to rate the recipe as is, and not my changes. I have never made cookies, which I make every week, without creaming the sugar and fat first. So, when I read the instructions, I wasn't sure if this was going to work, but I wanted to know if this method in THIS recipe worked. After mixing at medium speed, I never got "until smooth" stage, so I used my cookie scooper and cooked them as is. The results were not good. The cookies never flattened, I even flattened them like instructed. They are very crumbly and gritty because the fat and sugar didn't get creamed. I used Adams Old-Fashioned Creamy Peanut Butter, which does not have salt, which makes these cookies bland. This recipe did not work for me.
Peanut-Butter-Toffee Chunk Cookies
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.
More From Oxmoor House
Total: 1 Hour, 16 Minutes
- Calories: 102
- Fat: 5.3g
- Saturated fat: 1g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 1.3g
- Protein: 2.5g
- Carbohydrate: 12g
- Fiber: 0.6g
- Cholesterol: 9mg
- Iron: 0.3mg
- Sodium: 52mg
- Calcium: 5mg
- 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
- 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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