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Saturday, September 12, 2015

Salted Peanut Toffee Cookies

These are especially delicious if you love peanut butter cookies.
  • 1 1/3 cups (6 ounces) unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon flaky sea salt or 3/4 teaspoon fine sea salt
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1/2 cup (3.5 ounces) packed light or dark brown sugar
  • 1/2 cup (3.5 ounces) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup (9 ounces) natural (but not unsalted) chunky peanut butter—stir well to blend in the oil before measuring.
  • 5 ounces store-bought Coconut Toffee Peanuts or Toffee Peanuts, coarsely chopped
  1. Combine the flour, baking soda, and salt in a medium bowl and mix together thoroughly with a whisk or fork.
  2. In a large bowl, mix the melted butter with the sugars. Whisk in the egg, vanilla, and peanut butter, add the flour mixture, and mix with a rubber spatula or wooden spoon just until evenly incorporated.
  3. Cover the dough and refrigerate for an hour or two and up to 2 days.
  4. Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven.
  5. Pour the chopped nuts into a shallow bowl. Scoop about 2 level teaspoons of dough for each cookie, shape into a 1-inch ball or fat little log, and coat the top and sides heavily with the chopped nuts, pressing in any pieces that fall off so that there are no bald spots. Place 2 inches apart on the lined or greased pans.
  6. Bake the cookies for 15 to 18 minutes, until they are lightly colored on top

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