Posted by: Annie
Let me start off by being completely honest- I did not like these cookies when they came out of the oven. In fact, I came close to throwing them out. The cookies were much smaller than I had anticipated, were falling apart and quite frankly I was not impressed with the taste. I was cursing Martha Stewart up and down for these crumbly monsters. However, something magical happened to these cookies upon cooling, and in the end they were rich and savory and were a major hit with the roomies, co-workers, and yes, after much aggravation even me. Original recipe can be found here.
What you will need:
3/4 flour (plus extra for your fingertips)
1/4 tsp baking soda
1/8 tsp salt
4 tbsp unsalted butter at room temperature
1/2 cup sugar
1/2 cup smooth peanut butter (I think next time I definitely want to try crunchy for even more texture)
1 large egg
1 cup heath milk chocolate toffee bits (found in the baking aisle with the chocolate chips)
Preheat oven to 350 degrees.
In a medium bowl whisk together flour, baking soda and salt. In a separate larger bowl use an electric mixer to blend butter and sugar until fluffy. Add in peanut butter and egg and mix until smooth. With the electric mixer on a low setting gradually add in the flour mixture until thoroughly blended. Stir in toffee pieces.
Drop by rounded tablespoon onto baking sheets, and using floured fingertips press lightly on each cookie. Bake 16-18 minutes until the edges are golden brown. Remove cookies from the pan immediately and place on cooling rack.