I love this time of year! Cookie baking day has long been one of my favorite days of the year. It’s an event in my house as I’m sure it is in yours also! I know by the end of the day, I’ll be proudly wearing flour and powdered sugar all over my pants as proof that my day of baking was productive! I always start my day by firing up the oven and my Charlie Brown Christmas soundtrack! You need good music to set the holiday vibe in the kitchen. I love all Christmas cookies, but my favorite is the PB Blossoms. Peanut butter and chocolate has to be one of the best marriages! I wanted to kick this recipe up a peg by adding Heath toffee crunch to the cookie dough. Years ago, I traveled with my boss who introduced me to the pairing of Reeses PB cups and Heath Bar together in a Dairy Queen Blizzard and I have never been the same! That pairing gave me the idea for this cookie and let me tell you, it did NOT disappoint. You’ll have a hard time keeping your hands out of the cookie jar with these fellas, but they’re worth it! Enjoy!
Toffee Crunch PB Blossoms
24
servings15
minutes9
minutesIngredients
1/2 cup 1/2 Butter softened
3/4 cup 3/4 Brown Sugar
1/4 cup 1/4 Granulated Sugar
3/4 cup 3/4 Peanut Butter
1 1 Large Egg
1 tsp 1 Vanilla
1 3/4 cups 1 3/4 All Purpose Flour
1 tsp 1 Baking Soda
1/4 tsp 1/4 Salt
1 cup 1 Heath Toffee Pieces
1/4 cup 1/4 Granulated Sugar for rolling cookie balls in
Directions
- To begin, preheat oven to 375
- Add dry ingredients of flour, baking soda and salt to mixing bowl and mix thoroughly
- Add sugars with butter in mixer and cream together. Add egg, vanilla and peanut butter. Mix until all incorporated
- Add dry ingredients in mixer with butters and sugar. Mix well. Add Heath toffee pieces and mix together
- Cover mixing bowl and chill for 30 minutes. Using a 1 Tbsp sized cookie scoop, scoop out dough and roll into a ball. Roll in granulated sugar and place on a parchment lined cookie sheet. Repeat until you have 1 dozen and bake for 9-11 minutes until cookies are slightly browned. Remove from oven and place a Hershey Kiss in the center of each cookie while they’re cooling
- Once cooled, place in an airtight container and store on your counter for up to 5 days for maximum freshness. Cookies may be frozen but please ensure you wrap well with plastic wrap and store in an airtight container to prevent freezer burn. Freeze up to 3 months
Notes
- This recipe yields 2 dozen cookies. I always double the recipe because I like A LOT of cookies. LOL!
- I would encourage using a really good Peanut Butter for this recipe. I used Whole Foods 365 unsweetened Peanut Butter. The less ingredients in the PB, the better in my opinion.