Dine and Dish, shared a delicious toffee cookie recipe a few weeks ago. As soon as my husband saw her blog post he said "ooo, you should make those!" So, I set out for the store in search of Health English Toffee Bits. When I got home, I noticed that the recipe on the back of the package was for peanut butter toffee cookies. Knowing my husband's love for all things peanut butter, I decided to try them out for our small group meeting this evening.
I decided to jazz them up a bit with some drizzle action. I drizzled some of the cookies with caramel and chocolate, some with just caramel, and I left just a few plain. They were a HUGE hit. Not only with my husband, but everyone at small group loved them. The next day Justin asked "Do you think you could make those again...today?" haha. Definitely a keeper!
1/2 cup shortening
3/4 cup creamy peanut butter
1-1/2 cup baked light brown sugar
1 Tbsp vanilla extract
1-1/2 cups all-purpose flour
3/4 tsp bakng soda
3/4 tsp salt
1 bag health milk chocolate toffee bits
1/4 cup butter
1/2 cup dark brown sugar
1/4 cup whipping cream
1/2 cup melting chocolate
1. Heat oven to 375
2. Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Reserve 1/2 cup of toffee bits. Stir the remaining toffee bits into the batter.
3. Drop by heaping teaspoons about 2 inches apart onto cookie sheet lined with parchment paper. top each cookie with reserved toffee bits. Bake 7-8 minutes or until set. Cool 2 minutes.
4. While cookies are cooling add 1/4 cup butter to small sauce pan and melt. Then add brown sugar and whipping cream. Stir constantly until mixture comes to a boil. Immediately drizzle cookies. Finally, melt chocolate and drizzle over cookies as well. Allow drizzle to set.
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