It is a cookie kind of day.
Chicago got a good amount of snow yesterday. Enough that my work sent everyone home at 1:30. A snow day and I am not in elementary school? Um, OK!
I only like snow when one of the following things occurs:
2) A snow day (rarely happens)
3) Christmas time (who doesn’t love a white Christmas)
5) Or building a snowman with my son (we did this last night and it was fun)
Two of these things occurred yesterday so it was a good day! Oh, and I had a few of these cookies to nibble on. Bonus!
Baking cookies in the winter time is a fun thing to do as a family or heck, by yourself! Who doesn’t love a warm, gooey cookie and a nice glass of milk, or maybe a warm cup of hot chocolate?
I am on a peanut butter cookie kick (hence these peanut butter two chip cookies and these chocolate and peanut butter chip cookies oh and these peanut butter oatmeal chocolate chip cookies). I was at the store the other day and a bag of toffee pieces (you find these near the chocolate chips) was screaming my name. I bought them and within two hours made cookies with them.
These cookies are delicious and with every bite you are bound to get something yummy.
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ¼ cup plus 2 tablespoon light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup semi-sweet chocolate chips
- ½ cup toffee pieces
- Sea salt to sprinkle on top when done (optional)
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a slip mat.
- Cream together the butter, peanut butter, sugars, egg, and vanilla with a mixer until light and fluffy.
- Combine the flour with the baking soda and baking powder and mix well. Slowly add the flour mixture to the peanut butter mixture making sure it is well combined. Add the chocolate chips and toffee pieces and mix.
- Place spoonfuls or a cookie scoop full of the cookie dough onto the baking sheet 2 inches apart. Put in oven and bake for 10-12 minutes (check at 10 minutes).
- Remove from the oven and sprinkle the top with sea salt (optional).
- Let cool for a few minutes then move to a wire rack to continue cooling. Eat a few of these bad boys and then keep them in a sealed container.
Adapted from For the Love of Cooking
I am hungry just thinking about these cookies.