lynn's jacked-up peanut butter cookies
(1 rating)
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.
(1 rating)
yield
2 dzn LARGE
prep time
15 Min
cook time
10 Min
method
Bake
Ingredients For lynn's jacked-up peanut butter cookies
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1 cbutter, softened (not margarine)
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1 cpeanut butter, crunchy
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1 cwhite sugar
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1/4 cbrown sugar, firmly packed
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1/4 choney & molasses (1/4 together, not each)
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2eggs
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2 1/2 cflour, sifted
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1 tspbaking powder
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1 tspbaking soda
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1 tspvanilla
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8 ozbag of heath'smilk chocolate english toffee bits
How To Make lynn's jacked-up peanut butter cookies
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1Mix together, butter, peanut butter, sugars, honey & molasses, eggs, & vanilla.
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2Add in flour, baking soda, & baking powder. Mix till well incorporated.
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3Refregerate for a few hours or overnight before rolling into balls.
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4Roll 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. -
5Place on baking sheet sprayed with non-stick spray 2-3 inches apart.
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6Bake 375* for 8-10 min. Time may vary depending on the size of cookie & each individual oven.
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7NOTE: You may need to re-refrigerate dough from time to time before making balls if dough becomes too soft.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Lynn's Jacked-up Peanut Butter Cookies:
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