Description
Peanut butter cookies just got better, with the addition of toffee bits.
Ingredients
Scale
- 1 cup 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)
Instructions
- 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 egg in large bowl. 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 in1 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.
Notes
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 into sugar.
- Prep Time: 10 mins
- Cook Time: 15 mins