Peanut butter and toffee in a cookie. Two flavors that just sound wonderful together. So when I came across this recipe in Martha Stewart’s Everday Food I knew they had to go on to the “make” list. Little did I know that they were going to stay on that list to less than a week. Once K saw them he insisted I make the cookies. The rest is delicious history.
Peanut Butter Toffee Cookies
From Martha Stewart’s Everday Food
3/4 cup flour
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons unsalted butter (room temp)
1/2 cup sugar
1/2 cup smooth peanut butter
1 large egg
2 chocolate covered toffee candy bars **
** I could only find a bag of mini toffee candy bars at my supermarket. So I used about 10 mini bars instead of 2 large bars.
Heat oven to 350. In a bowl, whisk together flour, baking soda and salt. In another bowl, with an electric mixer on high-speed, beat the sugar and butter until light and fluffy. Add in peanut butter and the egg. Beat until smooth. With the mixer on low, gradually add the flour mixture. Stir in toffee.
Take about 1 tablespoon of the dough in your hand and form it into a ball. Drop on to a cookie sheet about 1 inch apart. Flatten each ball slightly with the palm of your hand. Bake until edges are golden brown, about 16 to 18 minutes (depending on your oven).
Let cool and enjoy!