Earlier this week I posted a recipe for peanut butter sandwich cookies with a spicy filling made with Hell Fire Pepper Jelly. For those of you looking for something without the heat (or just adorable and cute!), here’s an alternative.
They’re very, very, light in texture and they have a lot of flavor from the peanut butter, butter flavoring, vanilla and toffee chips. The recipe calls for shortening and I suspect that's what gives the cookies their great texture, but if you try them with butter, let me know.
I recently purchased more small (1 pound) Kraft tin tie bags and this small batch makes 50 cookies or enough to completely fill a Kraft bag with extras for munching. Since shaping the cookies is kind of time consuming, I usually make half a batch (using two tablespoons of egg), but if you are in the mood for lots and lots of tiny cookies, make the full batch as written.
Mini Peanut Butter Chocolate Chip Toffee Cookies
- ½ cup butter flavored shortening I used butter flavored Crisco
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup peanut butter crunchy or creamy okay
- ½ cup granulated sugar
- ½ cup firmly packed brown sugar
- ½ teaspoon vanilla extract
- 1 large egg beaten
- 1 cup 4.5 oz all-purpose flour
- 1 cup semi-sweet or dark chocolate chips
- ⅓ cup toffee chips such as Heath bits or Skor bits
- Preheat the oven to 325F and have ready a couple of large, ungreased baking sheets.
- With an electric mixer, beat the shortening, salt, baking soda and peanut butter together. Beat in both of the sugars and the vanilla. Beat in the egg.
- By hand or using the lowest speed of the mixer, stir in the flour, and then stir in the chips and toffee bits. With a very well rounded (slightly heaping) ¼ teaspoon measure, scoop up dough and shape into small tightly packed balls. Arrange the small balls on the baking sheet about 20 to a sheet and bake on center rack for 12-14 minutes or until cookies appear done and slightly brown on the edges. Remove from oven and transfer to a wire rack to cool.