Monday, April 6, 2009

Cookie of the Day: Peanut Butter Toffee cookies

3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons unsalted butter, room temperature
1/2 cup sugar
1/2 cup smooth peanut butter
1 large egg
2 Skor candy bars, chopped

Preheat oven to 350 degrees.

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.

Store in an airtight container at room temperature, up to 2 days.
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