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Monday, 13 May 2013

Peanut Butter Toffee Cookies

There's two types of peanut butter cookies in the world - chewy and crunchy.  Personally, I prefer the chewy ones, and in the land of gluten-free there doesn't seem to be many that can claim to be wonderfully chewy.  But, these ones are! And, you get the bonus of a bit of toffee and milk chocolate thrown into the mix for an end result that is thoroughly delicious and satisfying.  These have been a big hit with anyone who's been lucky enough to try them before they get snatched up.  Enjoy!!!

A side-view of the deliciously chewy peanut butter toffee chocolate chip cookies

Peanut Butter Toffee Cookies
Makes ~48-60 cookies using mini cookie scoop

Preheat oven to 350F.  Line cookie sheets with parchment paper.

In a large bowl mix the dry ingredients:
1 ¼ - 1 ½ cup Kristin’s gluten-free flour mix (this affects the spread of the cookie during baking, less flour = more spreading)
¼ tsp xanthan gum
¾ tsp baking soda
¾ tsp salt

Cream the following:
½ cup butter, softened
¾ cup creamy peanut butter
1 cup brown sugar (light or dark, depending on flavor preference)

Add and mix in slightly:
1 egg

Add and mix in slightly:
2 ½ - 3 Tbsp milk
1 Tbsp vanilla extract

Add the dry ingredients into the wet ingredients and mix until combined.

Add the following and stir to combine:
1 cup Heath Bar, chopped (I buy this ready-made as Heath Bar Bits)
½ cup milk chocolate chips
½ cup toffee bits

Optional: Keep 1/3 cup Heath Bar Bits OR 1/3 cup mixed chocolate chips + toffee bits to sprinkle onto cookies prior to baking.

Scoop 12 cookies per cookie sheet, using heaping teaspoon OR 1 Tbsp mini cookie scoop.   These cookies spread quite a bit, so see how the first batch does before scooping out the second pan. 

Cookies with heath bar bits sprinkled on top, prior to baking 

Bake cookies for ~ 8 minutes, until lightly browned at edges. Remove from oven. Wait a few minutes before removing parchment paper to the counter to allow cookies to finish cooling. These are fabulous fresh, will last a few days out in an airtight container, and freeze fabulously!

Cookies with a bit less milk and a bit more flour

Cookies with a bit more milk and less flour, with heath bar bits on top

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