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
Oxmoor House
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.
Yield: Serves 54 (serving size: 1 cookie)
Total:
Recipe from
More From Oxmoor House
Recipe Time
Hands On:
15 Minutes
Total:
1 Hour, 16 Minutes
Nutritional Information
Amount per serving
- 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
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
Preparation
- 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.
Peanut-Butter-Toffee Chunk Cookies Recipe at a Glance
- COURSE: Cookies
- CONVENIENCE: Family, Kid-Friendly
- COOKING METHOD: Bake
- PUBLICATION: Oxmoor House
More Recipes for Cookies
-
Ultimate Chocolate Chip Cookies
Southern Living -
All-Time Favorite Chocolate Chip Cookies
Southern Living
advertisement
Do you love cookies?
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy