It was time for another great cookie experiment. I liked the flavor of these but they are perhaps a little moist; it is hot and a bit humid today so it may just be the weather. One thing I do like is to use butter in my cookies since I have it on hand; I’ve found over the years though that shortening makes for a little more stable cookie so feel free to substitute if you prefer. I also debated on the egg ~ 1 or 2; maybe a second egg would have added more stability too. In any case the cookies are delicious so give them a try if you like!
Peanut Butter Toffee Chocolate Chip Cookies
1 stick butter
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup sugar
1/2 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/4 cup mini chocolate chips ~ I used semi-sweet
1/4 cup peanut butter chips
1/2 cup toffee bits
Cream together butter, peanut butter, and sugars.
Add vanilla and egg. Stir in flour and baking soda. Mix in chips and toffee bits.
Drop by spoonfuls onto baking sheet. I ended up with about 2 1/2 dozen. Bake at 375 degrees for 10 minutes.
Allow to cool on baking sheet for a minute or two before transferring to cooling rack. You will want to use non-stick pans if possible as the toffee bits get a little sticky. I transferred some of the cookies right away and as you can see by the photo below they started to sink into the cooling rack so try to allow a minute or so for them to cool before moving but don’t leave too long or the toffee will stick.
I was flipping though a Betty Crocker cookie cookbook the other day and thought I’d adapt a toffee bar recipe to make a sweet treat for Charles and me. I scaled down a bar cookie recipe and made a few adjustments to create these toffee bites. Mini muffin liners worked perfectly to make the bite sized treats.
The most interesting thing I did find in this book though was the emergency substitutions chart. The “best substitution ever” was there; to substitute for one whole egg use two egg yolks …. now I hate to point out the obvious but if I haven’t an egg to begin with where on earth will I get the yolks in an “emergency”!
Homemade Toffee Bites
1/4 cup packed brown sugar
1/4 cup softened butter
1/2 tsp vanilla
1 egg yolk
1/2 cup flour
1/4 cup mini chocolate chips ~ more or less if desired
1/4 cup chopped pecans ~ or nuts of choice; as with chocolate chips use more or less if desired
Mix together brown sugar, butter, vanilla, and egg yolk. Stir in flour. Divide batter into about 2 dozen mini muffin paper liners; I just placed them on a baking sheet.
Bake at 350 degrees for about 10 minutes.
Immediately after removing from oven divide chocolate chips between crusts; sprinkle nuts on top and press down gently with back of a spoon to firm in place. Allow to cool on wire rack and refrigerate if desired.