PEANUT BUTTER TOFFEE COOKIES
These sweet and salty cookies will be gobbled up in minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee.
- Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.
MOCHA SWIRL PEANUT BUTTER TOFFEE COOKIES
Steps:
- HEAT oven to 375 degrees F. Line baking sheets with parchment paper. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- COMBINE flour, baking soda, salt and cinnamon in medium bowl. Add to creamed mixture at low speed. Mix just until blended. Stir in toffee bits. Add chocolate hazelnut spread, swirling gently with spatula. Do not over mix. Drop by rounded tablespoonfuls 2-inches apart onto prepared baking sheet.
- BAKE 8 to 10 minutes, or until edges begin to brown. Cool 2 minutes on baking sheet. Remove to wire racks to cool completely.
PEANUT BUTTER COFFEE COOKIES!
Great for that morning pick-me-up! Combines a quick snack with that morning coffee all-in-one! Different, quick, and easy to make!
Provided by duke1981
Categories Drop Cookies
Time 34m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Set oven to 375°F.
- Mix top ingredients together in a separate bowl.
- Mix bottom part of ingredients in separate bowl.
- Combine both bowls together, slowly adding dry ingredients to moist batter (top part).
- Set in fridge for one hour (can use right away but cooking time may vary).
- Roll into teaspoon size ball.
- Place on cookies sheet about 3in apart.
- Press with fork to about 1/4in thick.
- Bake for 8-12 minutes (soft to crunchy).
Nutrition Facts : Calories 145.1, Fat 7.9, SaturatedFat 3.3, Cholesterol 27.8, Sodium 139.6, Carbohydrate 16.6, Fiber 0.6, Sugar 10.8, Protein 3
PEANUT BUTTER TOFFEE TURTLE COOKIES
Enjoy these turtle shaped cookies frosted with chocolate; made using Original Bisquick® mix and peanut butter - a tasty dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, beat butter, granulated sugar, brown sugar and peanut butter with electric mixer on medium speed until creamy. Beat in egg until blended. Add Bisquick mix, beating on low speed just until blended. Stir in toffee bits, peanuts and 2/3 cup of the chocolate chips. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart; flatten with hand.
- Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. In microwavable bowl, microwave caramels and 2 tablespoons of the whipping cream uncovered on High 1 minute; stir. Microwave 1 minute longer, stirring every 30 seconds, until caramels are melted and mixture is smooth; add remaining 1 tablespoon whipping cream, if necessary. Stir in vanilla. Spoon caramel mixture onto tops of cookies. Melt remaining 2/3 cup chocolate chips; drizzle over caramel.
Nutrition Facts : Calories 216, Carbohydrate 26 g, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 149 mg
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PEANUT BUTTER TOFFEE COOKIES RECIPE | WE ARE NOT MARTHA
From wearenotmartha.com
Cuisine AmericanEstimated Reading Time 4 minsCategory DessertTotal Time 35 mins
- In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together butter and brown sugar. Add peanut butter and egg to mixture and beat until smooth.
- Slowly add flour mixture and mix until just combined, taking care not to over-mix. Fold in toffee bits.
- Drop about 1 1/2 Tbsps of cookie dough onto baking sheets (I like to use a cookie scoop), placing dough about 2 inches apart. Bake for 20 minutes until cookies are just turning golden.
PEANUT-BUTTER-TOFFEE CHUNK COOKIES RECIPE | MYRECIPES
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Servings 54Calories 102 per servingTotal Time 1 hr 16 mins
- 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.
- 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 COOKIES - LAUREN'S LATEST
From laurenslatest.com
5/5 (2)Total Time 23 minsCategory DessertCalories 172 per serving
- Preheat oven to 350 degrees. Line 2 baking sheets with silicone baking mats or parchment paper and set aside.
- Cream butters and sugars together until light and fluffy. Stir in egg and vanilla. Scrape sides and mix again. Incorporate baking soda and flour until just combined. Stir in toffee bits by hand.
- Scoop 8 dough balls onto baking sheet leaving lots of room around each cookie to expand. Press down cookie dough balls using a fork. Bake 7-8 minutes. Cool on baking sheet 3 minutes and then remove to cooling rack. Serve immediately or store in airtight containers for up to 3 days.
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