Brickle Peanut Butter Cookies
Yield
24 servingsPrep
20 minCook
10 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
brown sugar, light
firmly packed |
*
|
| ¾ | cup |
peanut butter
creamy |
|
| ½ | cup |
vegetable shortening
crisco |
*
|
| 3 | tablespoons |
milk
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | each |
eggs
large |
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
salt
|
|
| ¾ | teaspoon |
baking soda
|
|
| 1 | cup |
toffee chips
|
* |
| Icing | |||
| 2 | cups |
sugar
confectioners' |
|
| ¼ | cup |
vegetable shortening
butter flavored |
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | x |
milk
|
*
|
| Topping | |||
| 1 ½ | cups |
toffee chips
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
brown sugar, light
firmly packed |
*
|
| 177 | ml |
peanut butter
creamy |
|
| 118 | ml |
vegetable shortening
crisco |
*
|
| 45 | ml |
milk
|
|
| 15 | ml |
vanilla extract
|
|
| 1 | each |
eggs
large |
|
| 355 | ml |
all-purpose flour
|
|
| 3.8 | ml |
salt
|
|
| 3.8 | ml |
baking soda
|
|
| 237 | ml |
toffee chips
|
* |
| Icing | |||
| 473 | ml |
sugar
confectioners' |
|
| 59 | ml |
vegetable shortening
butter flavored |
*
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | x |
milk
|
*
|
| Topping | |||
| 355 | ml |
toffee chips
|
* |
Directions
Preheat oven to 375℉ (190℃).
Combine brown sugar, peanut butter, shortening, milk and vanilla extract in a large bowl.
Beat at medium speed with an electric mixer until well blended.
Add egg, beating until just blended.
Combine flour, salt and baking soda.
Add to creamed mixture at low speed.
Stir in toffee bits. mixing until just blended.
Drop dough by heaping teaspoonfuls 2 inches apart onto an ungreased baking sheet.
Flatten slightly with hand or a floured bottom of a glass.
Bake on baking sheet at a time at 375℉ (190℃) F for 7 to 8 minutes, or until set and just beginning to brown.
DO NOT OVERBAKE.
Cool on baking sheet 2 minutes.
Remove cookies to foil or racks to cool completely.
ICING: Combine confectioners' sugar, shortening and vanilla extract in a medium bowl.
Beat at low speed.
Add milk as needed to make good spreading consistency.
Spread icing in center tops of cooled cookies.
TOPPING: Dip cookie in toffee bits and gently press them into the icing.
Allow icing to set before serving.
