Oh, but it's not just me, my husband and children are also quite smitten with toffee bits and from time to time there's even been a toffee-loving mouse who likes to eat his weight of the yummy stuff. Why do I say that? Well, sometimes I purchase a bag or two for a recipe I want to try. A few days later when I get ready to bake, I go to my pantry and there's nary a shadow of the toffee stash. And not a soul at The Café seems to have a clue as to where it may have disappeared to,so it has to be a mouse, right?
Really, all silliness aside, toffee bits do add an unbelievably delicious layer of flavor to baked bread, cakes, bars and cookies. These Peanut Butter Cookies are no exception. The recipe is an old stand-by from Betty Crocker's Cookbook, a gift I received many years ago for our wedding. The cookies have stood the test of time, always receiving rave reviews.
But guess what? They just got better! The addition of toffee bits combines deliciously with the classic peanut butter flavor and gives an extra chewiness to the centers, while the outer edges remain crisp and melt-in-your-mouth yummy. If you want an old-fashioned tried and true treat with a fun new twist, make up a batch of these Peanut Butter-Toffee Cookies. If you get a sweet tooth one evening, pour a glass of cold milk and reach into the cookie jar, but if you only to feel a lot of empty space, perhaps my mouse has moved into your house!
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 1 cup peanut butter
- ½ cup shortening
- ½ cup butter
- 2 large eggs
- 2 ½ cups all purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 8 ounce bag toffee bits I use Heath Bits O' Brickle Baking Bits found near the chocolate chips at most larger groceries
Preheat oven to 350˚F. Line 2 sheet pans with parchment paper.
In the bowl of an electric mixer combine sugars, peanut butter, shortening, butter and eggs. Mix until fluffy and well combined.
Add remaining ingredients except toffee bits and mix until fully incorporated. Add toffee bits and mix just till combined.
Scoop up dough in 1 to 1¼-inch balls. Place about 3 inches apart on prepared sheet pans. Bake 12 to 15 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
I love the crinkly-crackly look of these cookies, but if you'd like more traditional looking peanut butter cookies, flatten each ball of dough in a crisscross pattern with fork dipped in sugar.