Some days I’m just in the mood for a big, huge, ginormous scoop of cookie dough! And Wednesday was one of those days! The only problem was deciding what kind to make. Kind of felt like peanut butter. Toffee sounded good. And the bag of mini chocolate chips was calling my name. Couldn’t pick just one, so I just threw ’em all in a bowl!
I’m a little surprised that I had some dough left to actually bake some cookies! But I’m sure glad I saved a little! The dough was good, but the cookies are even better!
Peanut Butter, Chocolate Chip, and Toffee Cookies
1/2 cup shortening
3/4 cup peanut butter
1 1/4 cups packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup toffee bits
1/2 cup mini chocolate chips
In a large bowl, cream together shortening, peanut butter and brown sugar. Add milk and vanilla. Add egg and mix just until blended. Combine flour, baking soda, and salt. Gradually beat into peanut butter mixture. Stir in toffee bits and mini chocolate chips. Refrigerate dough for two to three hours.
Preheat oven to 375 degrees. Roll dough into one inch ball. Place on cookie sheet about two inches apart. Bake for four minutes. Remove from oven. Slightly flatten each cookie with the bottom of a drinking glass. Sprinkle with sugar. Return to the oven for an additional four to five minutes. Let cool on the cookie sheet for a few minutes before removing to wire cooling racks.