Peanut Butter Triple Toffee Cookies Recipes

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CHOCOLATE-STUFFED TOFFEE PEANUT BUTTER COOKIES



Chocolate-Stuffed Toffee Peanut Butter Cookies image

These super-sized peanut butter cookies have a hidden surprise. We stuffed them with pieces of milk chocolate before baking, so they're nice and gooey when they come out of the oven.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield about 14 cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1 large egg
1 cup smooth peanut butter
1 teaspoon pure vanilla extract
1/3 cup toffee bits
Confectioners' sugar, for dusting
Four 1.55-ounce milk chocolate candy bars, such as Hershey's, broken up into individual rectangles

Steps:

  • Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
  • For the cookie dough: Whisk together the flour, salt and baking soda in a medium bowl.
  • Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Beat in the peanut butter and vanilla until smooth and creamy. Add the flour mixture and mix on low until well combined.
  • For the add-ins: Stir in the toffee bits with a wooden spoon until just combined.
  • For the filling: Scoop 2 level tablespoons cookie dough into the palm of your hand and flatten into a 2-inch round. Stack 3 chocolate rectangles in the center of the round, then top with 1 additional level tablespoon cookie dough. Press and mold the cookie dough so that it completely covers the chocolate. Flatten the cookie slightly so it is about 1 inch tall. Repeat with the remaining cookie dough and chocolate rectangles to make about 14 cookies total (you will have leftover chocolate pieces). Divide the cookies between the prepared baking sheets.
  • Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the tops are puffed and the undersides are lightly browned, about 14 minutes. Cool the cookies on the baking sheets set over cooling racks for 5 minutes. Lightly dust the tops of the cookies with confectioners' sugar, then serve while still warm.

TRIPLE PLAY PEANUT BUTTER COOKIES



Triple Play Peanut Butter Cookies image

These cookies are 5 star in my opinion. They're thick (almost 1/2") and dense, crisp around the outside edge, a firm "chew" as you get away from the edge, "lip smacking" rich, peanutty, and not too salty. They not only taste great, they look great too...golden brown and slightly crinkled on top.--described perfectly by a poster on another board. YUMMY! is all I need to add.

Provided by Mom4Life

Categories     Drop Cookies

Time 45m

Yield 72 serving(s)

Number Of Ingredients 12

1 cup butter, softened
1 cup dark brown sugar (8oz)
1 cup sugar (7 oz)
1 1/4 cups peanut butter (11 7/8 oz)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 2/3 cups flour (11 1/4 oz)
1 1/4 cups chopped dry roasted salted peanuts (6 1/4 oz)
1 1/3 cups peanut butter chips (8 oz) or 1 1/3 cups chocolate chips (8 oz)

Steps:

  • Preheat oven to 350°. Line baking sheets with parchment.
  • Cream butter, sugars, peanut butter, baking powder, baking soda and salt. Add eggs one at a time. Stir in the flour, nuts, and chips.
  • Drop by tablespoon onto prepared sheets. Bake for 14 minutes, until set and brown around the edges. Remove from oven and cool on pan 5 minutes before transferring to wire racks to cool.

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