Now that I’ve finally used up all those Heath Milk Chocolate Toffee Bits, it’s time to work on my stash of Dove Peanut Toffee Crunch. These individually wrapped candies may just be my favorite of all time. The smooth richness of Dove Promises is what makes them so special. The peanut toffee is almost inconsequential, compared to that luscious chocolate.
It’s already been established that I don’t like the sandy, grainy texture of traditional criss-cross peanut butter cookies that get pressed with fork tines. You may think that’s what you’re looking at in the top photo. Looks can be deceiving. This cookie, although resembling a traditional criss-cross cookie, is one of the best* peanut butter cookies I’ve ever had. Whether that’s because of my tweaks or because of the original recipe, only God knows. I just know I love these cookies and could eat them all day long. (Please note that I said one of the best. Not the best. The best peanut butter cookie I ever ate is Lalee's. )
By just underbaking slightly, you’ll get a tender cookie with perfect sweetness and strong peanut butter flavor. Rolled in cinnamon sugar, flattened with fork tines, then sprinkled with more cinnamon sugar, these cookies have nice complex flavors that are deepened further by the luscious addition of chopped Dove peanut toffee crunch. These are cookies made in heaven.
|Dove Peanut Toffee Crunch-Peanut Butter Cookies |
Inspired by Smitten Kitten and the Magnolia Bakery Cookbook
Rating: 9.5 out of 10
Click for PRINTABLE PAGE
|INGREDIENTS: 1-1/4 cups unbleached all-purpose flour |
3/4 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. sea salt
1 cup chopped Dove Peanut Toffee Crunch
1/2 cup (1 stick) unsalted butter, softened
1 cup room-temperature creamy peanut butter (I used Jif Natural)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large room-temperature egg
1 Tbsp. milk
1 tsp. pure vanilla extract
(For rolling and sprinkling: about 3Tbsp. sugar + 3/4 tsp. cinnamon)
Heat oven to 350F. Line baking sheets with parchment. In medium bowl, whisk together flour, soda, cream of tartar and salt. Stir in Dove toffee crunch pieces; set aside.
In large bowl, whisk together butter, peanut butter, sugars, egg, milk and vanilla till smooth.
Add flour mixture and combine with spoon or spatula till well mixed.
Combine sugar and cinnamon in small dish or bowl. Form rounded tablespoonfuls of dough into rough balls, roll in cinnamon sugar and place onto baking sheets, spacing 2-3 inches apart. Press balls down with tines of fork, pressing in a criss-cross pattern. Sprinkle with additional cinnamon sugar, if desired.
Bake cookies 10-12 minutes or till a toothpick inserted in center returns with some moist crumbs. Do not overbake! Cool on baking sheets 2 minutes, then transfer to wire rack to finish cooling. Yield: 22-24 (3”) cookies