Thursday, December 27, 2012

Peanut Butter Toffee Crinkles

Here is a new twist on peanut butter cookies.
The drizzled chocolate added a holiday touch.

I was trying to think of something different for a cookie exchange but also needed to keep it somewhat simple due to a time crunch I was facing.

The "crinkle" comes from rolling them in powdered sugar before baking and reducing the heat about 25 degrees.

Peanut Butter Toffee  "Crinkles"            Makes about 3 dozen
1/2 cup butter, softened
3/4 cup crunchy peanut butter
1 1/4 cups packed brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 cup flour
3/4 tsp salt
3/4 tsp baking soda
Powdered sugar
Melted chocolate, optional

Preheat oven to 350. I lined the baking sheets with parchment paper, but that is optional.
In a large mixing bowl combine butter, peanut butter, and brown sugar. Mix well.
Add milk, vanilla, and egg.  Mix well.
In a small mixing bowl combine flour, baking soda and salt. Add to creamed mixture and blend.
Make balls with about  1-1 1/2 Tbsps of dough, roll in powdered sugar and set on baking sheet.
Bake for 8-10 minutes. Let sit a couple minutes on baking sheets before transferring to cooling racks or they will fall apart.  When cool drizzle with melted chocolate if desired.
These cookies store well in an airtight container and freeze well.

I am sure you will enjoy them plain or...

with a little chocolate on top!

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