Chewy Peanut Butter Toffee Cookies
This cookie has nice texture and warm, hearty flavor. It goes with a tall glass of milk just as well as it goes with a cup of coffee. The toffee dip gives it a more upscale look, resulting in an appearance similar to that which you might see ina bakery. Here’s the instructions on how to make them.
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- stand mixer with paddle attachment or or hand mixer
- cookie sheet (I like to line mine with parchment paper. Alternatively, you could use a silicone baking mat.)
- ice cream scoop
- wire cooling rack
- mixing bowl
- pot holders
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla
- 1½ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup toffee chocolate melting wafers
- 1/2 cup of diced peanuts
Add the peanut butter, egg, and vanilla.
Incorporate until well combined.
Use a spatula to scrape the sides of the bowl.
In a separate mixing bowl, combine the flour, baking soda, and salt and lightly mix.
Add the butter mixture and the flour mixture together and mix until just incorporated.
Bake at 350 degrees for 10 to 12 minutes.
Allow the cookies to cool slightly on the tray before transferring them to a cooling rack.
Melt the toffee melting wafers as directed.
Place the diced peanuts in a separate bowl.
Take the cookie and dip it into the toffee followed by the peanuts, then place to the side to harden.
Continue the steps until all of the cookies are coated.
Let the cookies sit until hardened.