Peanut Butter Toffee Cookies
For the record, this is my first time making these cookies and I am using a cookbook to guide me along the way but I must say… they sure are tasty looking!
As you’ll remember, one of my blog goals for the year is to incorporate a recipe once a month into my post schedules. I’m determined to broaden my mind and grow as a baker! My sister also has a blog and her primary focus is on baking. As we know, I’m an a life and style blogger so my content fluctuates here and there but I hope you enjoy these kitchen adventures with me!
With the Holidays around the corner… I am packaging up baggies full of baked goods for a handful of my friends, co-workers and a cookie swap. The cookie swap was this weekend. 5 of us got together and packaged up 3 boxes, each, full of different types of cookies.
My cookie of choice: Peanut Butter Toffee.
Fun fact, peanut butter cookies were my favorite growing up. Okay, still are. This recipe is actually combining my two favorite ingredients together. This recipe calls for 8oz of milk chocolate toffee bits. Heath bars were my jam, yo! While baking these, felt like my childhood. The smell is incredible and if you live in an apartment, like me, your neighbors will be jealous.
The recipe is coming from a cookbook that was gifted to me by my non-profit. It’s from a sister non-profit group out in Georgia. It’s called At Your Service: Southern Recipes, Places and Traditions by the Junior League of Gwinnett and North Fulton Counties. Recipe is below!
I’d love to know how others cookie swap. I’m really interested to hear what your favorite holiday cookies are and what you like to receive. How do you wrap them and deliver them? Pray tell, friends! Please don’t leave out the dets!
Peanut Butter Toffee Cookies
1 1/2 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup shortening
1/2 cup packed brown sugar
1/2 cup sugar
1 egg, beaten
1/2 cup creamy peanut butter
1 teaspoon vanilla extract (I use 1 Tbs maple syrup instead)
8 oz milk chocolate toffee bits (Heath bar crumbles!)
In a medium bowl, mix the flour, backing soda and salt together. In a separate bowl, cream together the shortening, brown sugar and sugar. Add the egg, mix well. Then add the peanut butter and vanilla (or maple syrup, your choice!). After, mix in the flour gradually until well combined. Last step, mix in the toffee bits. I used my mixer for the whole thing.
Shape into small balls and place 2 inches a part on a non-stick cookie sheet. Bake at 375* for 6-8 minutes. Allow to cool for a few minutes before transferring to a baking rack.
This recipe can make 3 dozen cookies but I somehow came out with 40 cookies. I really like bite sized snacks!
Let me know how yours turn out!
Other posts you might be interested in:
Favorite Pecan Pie
Perfect Pumpkin Muffins
