This is a recipe I found in a cook book strictly devoted to nothing but cookies. It grabbed my attention because it calls for crunchy peanut butter and toffee bits. It’s a variation on the normal peanut butter cookie with a little crunch and then the toffee bits add a chewy component. I haven’t made these in a long while because my little girl had a short stent with a peanut allergy. Luckily she has now grown out of that and my little Carter begged me to make cookies after church on Sunday. These seemed like the perfect cookie for the occasion. I had forgotten how good they were.
PEANUT BUTTER BRITTLE DROPS
- 1 C butter, softened
- 1 1/4 C brown sugar
- 1/2 C granulated sugar
- 1/2 tsp baking soda
- 2 eggs
- 1 C crunchy peanut butter
- 1 tsp vanilla
- 2 1/4 C flour
- 1 1/3 C toffee bits (I just used heath bits so there was a little chocolate mixed in there too)
- Beat butter in mixer on medium speed for 30 seconds.
- Add brown sugar, granulated sugar, and baking soda. Beat till combined.
- Beat in eggs, peanut butter, and vanilla.
- Beat in flour.
- Stir in toffee bits.
- Drop by round teaspoons 2 inches apart onto engrossed baking sheets.
- Bake at 375 degrees for 8-10 minutes until golden brown.