Go Back
+ servings
mini peanut buttter chocolate chip cookies
Print

Mini Peanut Butter Chocolate Chip Toffee Cookies

Miniature peanut butter cookies with toffee and chocolate chips
Servings 100
Author Cookie Madness

Ingredients

  • 1/2 cup butter flavored shortening I used butter flavored Crisco
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup peanut butter crunchy or creamy okay
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg beaten
  • 1 cup 4.5 oz all-purpose flour
  • 1 cup semi-sweet or dark chocolate chips
  • 1/3 cup toffee chips such as Heath bits or Skor bits

Instructions

  • 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) 1/4 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.

Notes

You should get about 100 cookies, but possibly fewer if you make your cookies larger. Also, watch the cook-time closely as ovens vary.