Can you ever have too many recipes for Peanut Butter Cookies? I don’t think so! Here is a new recipe that I made today. They are really flaky, chewy & scrumptious. This is the first peanut butter cookie recipe that calls for toffee chips, and chocolate chips mixed into the yummy dough. You also drizzle them with warm melted chocolate afterwards. I figured since they were already loaded with calories, why not add a peanut butter egg to the top! Enjoy, and Happy Easter. This recipe comes from The Food Nanny Cookbook. It’s a great Book.
CHOCOLATE TOFFEE PEANUT BUTTER SWIRLS
You will need:
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup (1 stick) butter
1/2 cup creamy peanut butter
1 egg
2 tablespoons milk
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 to 3/4 cup chocolate chips
1/2 cup toffee bits
granulated sugar
Directions:
1. Preheat the oven to 350 degrees
2. In a large bowl cream the granulated sugar, brown sugar, softened butter, and peanut butter on low speed. Beat in the egg, milk, and vanilla.
3. Sift the flour, baking soda, and salt on a square of wax paper ( or mix in a bowl). Stir into the sugar mixture and mix thoroughly.
4. Add the chocolate chips, and toffee pieces. (I used my clean hands…it’s much easier)
5. Shape into 40 walnut-size balls. Roll in granulated sugar in a small bowl. Place on an ungreased cookie sheet, and press crisscross with a fork across the cookies. Bake for 8 to 10 minutes, or until lightly browned.
6. Remove from the oven and transfer the cookies to a wire rack to cool.
7. When cookies are cool, drizzle melted chocolate over the top, and place back on rack until chocolate has set. Eat!