Today is National English Toffee Day. I love English Toffee. I always have toffee around, and today is the perfect day to bake bake some cookies using Toffee.
This recipe combines my love of Peanut Butter Cookies with English Toffee. I have a toffee hammer (well, I have three of them) for breaking up toffee (See photo below). Clearly this is something I like to do! The small hammers used to come with the toffee tins. Very cool. As always, use the very best peanut butter and toffee.
Toffee Peanut Butter Cookies
1 1/2 cups peanut butter
1 cup unsalted butter
1 cup packed light brown sugar
2 1/2 cups all purpose flour
2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
10 ounces Toffee Bits
Preheat oven to 350.
Whip butter with peanut butter until light and fluffy. Beat in sugars until smooth. Add eggs one at a time, beating well after each addition.
In another bowl, sift together dry dry ingredients, then mix into batter. Fold in Toffee bits.
Scoop cookies onto ungreased baking sheet.
Lightly flatten each cookie with fork or back of hand.
Bake for 10 minutes for chewy cookie or 13 minutes for crunchy one.
These cookies will fast become favorites!