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
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.
MarthaStewart.com
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