It’s about that time of year when everyone gets the hankering to bake up some fabulous, delicious goodie to share with family, friends, co-workers or lucky neighbors. We wrap them as holiday gifts or serve at parties or say thank you to love ones. No matter the occasion, you’re going to go crazy for this yummy cookie. I seriously love these cookies. Chewy and soft, sweet but not overly sweet, chocolate bits in all the right places. I baked these the other day for a bunch of boy scouts who were in my home working on a few merit badges. I’m not sure if they were more happy to pass off the merit badges or to munch on these awesome cookies!. Maybe it was a tie. They loved them and were very anxious to eat more!
I’m a sucker for a chewy, soft peanut butter cookie and I love toffee. So why not combine my two loves into one amazing cookie? The recipe is pretty basic, except that I use coconut oil (remember to buy unrefined, virgin, cold pressed) and whole wheat pastry flour to improve the nutrition profile. My favorite toffee candy bar is Heath, so when I found the Heath toffee bits, I jumped at the chance to make this recipe. So good.
It’s important to use a natural peanut butter, like Adams brand, which requires some stirring of the peanut oil layer at the top into the peanut blend below it. This is a natural separation that occurs in all nut butters that do not use processing to keep the oil from separating–a good thing. Just give it a good stir to incorporate the oil, then refrigerate and never stir again. Refrigerated natural peanut butter lasts for several months. The peanut oil is so good for heart health.
One Year Ago: Holiday Cranberry Salad
- Peanut Butter Toffee Crunch Cookies
- 1/2 cup coconut oil, melted
- 3/4 cup natural peanut butter
- 1 1/4 cups packed light brown sugar
- 3 Tbsp low-fat milk
- 1 Tbsp vanilla extract
- 1 egg
- 1 1/2 cups whole wheat pastry flour
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 (8-ounce) package toffee bits (I use Heath toffee bits)
- Heat oven to 375 degrees F.
- Combine coconut oil, peanut butter, brown sugar, milk and vanilla in large bowl of a standing mixer. Beat until well blended. Add egg; beat just until blended.
- Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in bits until well combined.
- Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheets.
- Bake at 375 degrees F for 7 to 8 minutes or until cookies are slightly golden around the edges and soft in the center. Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.
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