No need for much small talk here. These cookies can pretty much speak for themselves! Just a few notes, however. I used the Heath toffee chips for these along with adding a couple tablespoons of amaretto. You could also substitute some almond extract if you don't have the hard stuff on hand. Vanilla extract seems to be the staple item when it comes to adding flavoring for most dessert recipes, but I actually prefer almond flavoring - especially when it comes to chocolate desserts. And yes, I do prefer the almond flavoring in some non-chocolate desserts as well, such as these.
These are very easy to whip up, even if you are preparing them while a 16 month old scatters your baking pans all over the kitchen floor. It took me longer to clean up after him than it did to make these cookies.
Adapted from Simply Recipes
Ingredients:
1/2 cup butter (1 stick), softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup smooth peanut butter
1 egg
1 - 1/4 cup flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tsp cornstarch
2 TB amaretto
1 /2 c Heath toffee chips
chopped nuts, optional
Directions:
1. Heat oven to 375.
2. Beat butter and both sugars on medium speed in mixing bowl until fluffy. Add the peanut butter and egg and beat well.
3. In a separate bowl, mix flour, baking soda, baking powder, salt, and cornstarch.
4. Pour half of the flour mixture into the egg mixture and combine on low speed until well blended. Pour the last half of the flour mixture and combine until you have a thick batter.
5. Add the amaretto and toffee chips and beat at low speed.
6. Drop batter by tablespoonfuls onto a non-stick or greased cookie sheet and bake at 375 between 8-10 minutes depending on your oven settings. Take the cookies out when you begin to see them brown at the edges.
These are very easy to whip up, even if you are preparing them while a 16 month old scatters your baking pans all over the kitchen floor. It took me longer to clean up after him than it did to make these cookies.
Adapted from Simply Recipes
Ingredients:
1/2 cup butter (1 stick), softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup smooth peanut butter
1 egg
1 - 1/4 cup flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tsp cornstarch
2 TB amaretto
1 /2 c Heath toffee chips
chopped nuts, optional
Directions:
1. Heat oven to 375.
2. Beat butter and both sugars on medium speed in mixing bowl until fluffy. Add the peanut butter and egg and beat well.
3. In a separate bowl, mix flour, baking soda, baking powder, salt, and cornstarch.
4. Pour half of the flour mixture into the egg mixture and combine on low speed until well blended. Pour the last half of the flour mixture and combine until you have a thick batter.
5. Add the amaretto and toffee chips and beat at low speed.
6. Drop batter by tablespoonfuls onto a non-stick or greased cookie sheet and bake at 375 between 8-10 minutes depending on your oven settings. Take the cookies out when you begin to see them brown at the edges.
RSS Feed