Sunday, April 27, 2008

Peanut Butter Brickle Choc Chip Cookies

while this post may come off as similar to my last cookie post, it is very different. for one reason in particular: there is peanut butter in the dough! i absolutely love peanut chocolate chip cookies, and these are by far the best i have ever tried. 

since i had almost 3/4 of a bag of heath bar bits left, i figured i better use my procrastination (it's finals week) to make a tasty bunch of cookies! i found this recipe on hershey's website. it was perfect for me!
while i followed the recipe pretty closely, i did use jiffy creamy peanut butter insead of reese's as the recipe suggests, and i added semi sweet chips to it! 
they were perfectly chewy and adding semi sweet chips was a great addition. everyone who tried them loved them. the bit of heath bar topping adds a bit of crunch and chew at the same time. it also gets stuck in your teeth, which i love. 


here is my recipe:
Ingredients:
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1-1/4 cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups HEATH BITS 'O BRICKLE Toffee Bits, divided 
3/4 cup semi sweet chocolate chips

Directions:
1. Heat oven to 375°F.
2. Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup bits; reserve remainder for topping.
3. Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved bits.
4. Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes on cookie sheet (this really helps!). Remove to wire rack. Cool completely. About 3 dozen cookies.

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