Lynn's Jacked-up Peanut Butter Cookies

Lynn Socko

By
@lynnsocko

I usually know what's in my cuboards, or not, but these cookies came about because I didn't have enough brown sugar. Going to sub some honey failed too, when I only had a tiny amount. Sooooo, molasses....the rest is history. You need to refrigerate this dough several hours or overnight before rolling into balls.


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Comments:

Serves:

2 dzn LARGE

Prep:

15 Min

Cook:

10 Min

Method:

Bake

Ingredients

1 c
butter, softened (not margarine)
1 c
peanut butter, crunchy
1 c
white sugar
1/4 c
brown sugar, firmly packed
1/4 c
honey & molasses (1/4 together, not each)
2
eggs
2 1/2 c
flour, sifted
1 tsp
baking powder
1 tsp
baking soda
1 tsp
vanilla
8 oz
bag of heath'smilk chocolate english toffee bits

Directions Step-By-Step

1
Mix together, butter, peanut butter, sugars, honey & molasses, eggs, & vanilla.
2
Add in flour, baking soda, & baking powder. Mix till well incorporated.
3
Refregerate for a few hours or overnight before rolling into balls.
4
Roll into balls (I use a small ice cream scoup). Place English Toffee bits into a medium size bowl or pie plate. Place each ball in the English Toffee bits, using a flat bottom glass, dip bottom of glass into granulated sugar, then press cookies flat.
5
Place on baking sheet sprayed with non-stick spray 2-3 inches apart.
6
Bake 375* for 8-10 min. Time may vary depending on the size of cookie & each individual oven.
7
NOTE: You may need to re-refrigerate dough from time to time before making balls if dough becomes too soft.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy