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)
OR
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!
Enjoy!
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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