Salted Peanut Butter Toffee Cookies
Encrusted with toffee-coated peanuts and accented with flaky salt, these melt-in-your-mouth cookies are festive enough for the holiday cookie tray but easy enough for everyday. They are irresistible to peanut lovers of all ages.
1 1/3 cups (6 oz) all purpose flour
½ tsp baking soda
¾ tsp regular salt or 1 tsp coarse sea salt, such as fleur de sel
8 tablespoons (1 stick) unsalted butter, melted
½ cup (3.5 oz) firmly packed brown sugar (dark or light)
½ cup sugar
1 large egg
1 tsp pure vanilla
1 cup natural chunky peanut butter (not unsalted) stir well to blend in the oil before measuring
1 cup (5 oz) toffee peanuts or coconut toffee peanuts, very coarsely chopped
Mix the flour baking soda and salt together thoroughly in a medium bowl and set aside
In a large bowl, mix the melted butter with both sugars. Whisk in the egg, vanilla, and peanut butter. Add the flour mixture and mix with a rubber spatula or a wooden spoon just until evenly incorporated.
Cover the dough and refrigerate for an hour or two, or up to 2 days.
Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 F. Line the baking sheets with parchment paper.
Pour the chopped nuts into a shallow bowl. Scoop about 2 level teaspoons of dough for each cookie, shape into a 1 inch ball (or fat little log) and coat heavily with the chopped nuts, pressing in any pieces that fall off, so that there are no bald spots. Place the balls 2 inches apart on the lined baking sheets.
Bake the cookies until they are lightly colored on top, 15-18 minutes, rotating the sheets from top to bottom and front to back halfway through baking. The cookies will seem very soft to the touch, but they will firm up as they cool. Set the baking sheets on a rack to cool completely.
These cookies can be stored in an airtight container for at least 2 weeks.
Alice Medrich, Pure Dessert
Encrusted with toffee-coated peanuts and accented with flaky salt, these melt-in-your-mouth cookies are festive enough for the holiday cookie tray but easy enough for everyday. They are irresistible to peanut lovers of all ages.
1 1/3 cups (6 oz) all purpose flour
½ tsp baking soda
¾ tsp regular salt or 1 tsp coarse sea salt, such as fleur de sel
8 tablespoons (1 stick) unsalted butter, melted
½ cup (3.5 oz) firmly packed brown sugar (dark or light)
½ cup sugar
1 large egg
1 tsp pure vanilla
1 cup natural chunky peanut butter (not unsalted) stir well to blend in the oil before measuring
1 cup (5 oz) toffee peanuts or coconut toffee peanuts, very coarsely chopped
Mix the flour baking soda and salt together thoroughly in a medium bowl and set aside
In a large bowl, mix the melted butter with both sugars. Whisk in the egg, vanilla, and peanut butter. Add the flour mixture and mix with a rubber spatula or a wooden spoon just until evenly incorporated.
Cover the dough and refrigerate for an hour or two, or up to 2 days.
Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 F. Line the baking sheets with parchment paper.
Pour the chopped nuts into a shallow bowl. Scoop about 2 level teaspoons of dough for each cookie, shape into a 1 inch ball (or fat little log) and coat heavily with the chopped nuts, pressing in any pieces that fall off, so that there are no bald spots. Place the balls 2 inches apart on the lined baking sheets.
Bake the cookies until they are lightly colored on top, 15-18 minutes, rotating the sheets from top to bottom and front to back halfway through baking. The cookies will seem very soft to the touch, but they will firm up as they cool. Set the baking sheets on a rack to cool completely.
These cookies can be stored in an airtight container for at least 2 weeks.
Alice Medrich, Pure Dessert