Peanut Butter Brickle Cookies with Chocolate Glaze
These cookies are extremely simple. They require no mixer, no rolling, and no cutting—just right for little helping hands. Made from pantry staples, a batch of these cookies comes together in a jiffy when the family needs a quick sweet treat or no-mess baking project. As a bonus, these cookies are gluten-free. Little ones might prefer their cookies plain, but grown-ups will appreciate the bittersweet chocolate glaze that lends a sophisticated edge to a simple cookie.
Yield: 18 servings ( Serving Size: 1 Cookie )
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- 1 cup(s) peanut butter, smooth
- 1 cup(s) sugar, plus more as needed
- 1 teaspoon(s) baking soda
- 1 large egg, lightly beaten
- 1/2 teaspoon(s) pure vanilla extract
- 1/3 cup(s) toffee bits (such as HeathÂ® Bits Oâx80x99Brickle), plus more for sprink
- 1 1/4 cup(s) bittersweet chocolate chopped
- 2 teaspoon(s) light corn syrup
- Preheat the oven to 350°F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper or a silicone baking mat.
- In a large bowl, stir together the peanut butter, sugar, baking soda, egg, and vanilla until smooth. Stir in the toffee chips.
- Form generously rounded tablespoonfuls of dough into balls and place them at least 2 inches apart on the prepared baking sheets. (For uniform, perfectly shaped cookies, drop the dough from a 3/4-ounce scoop.) Use the bottom of a small drinking glass dipped in sugar to flatten the dough into rounds that are about 1/3-inch thick.
- Bake the cookies for 15 to 17 minutes, or until set. Let the cookies cool on the pan for 5 minutes and then transfer them with a spatula to a wire rack to cool to room temperature.
- Combine the chocolate and corn syrup in a small glass bowl. Microwave on 50% power for about 1 minute, or until the chocolate pieces begin to soften. Stir until melted and smooth. Spread a thin layer of the glaze over the top of the cookies. While the glaze is still wet, sprinkle the cookies with additional toffee chips, about 1 teaspoon per cookie. Let sit until the glaze sets.
- Store in an airtight container for up to three days.
- Recipe by: Sheri Castle
This recipe is a personal recipe added by SheriCastle and has not been tested or endorsed by MyRecipes.
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Peanut Butter Brickle Cookies with Chocolate Glaze Recipe at a Glance
- COURSE: Cookies