Brickle Peanut Butter Cookies
Submitted by angelene1957
Soft peanut butter cookies studded with toffee bits, topped with vanilla icing and a crunchy toffee chip crown. Three layers of flavor in every bite. Makes 2 dozen.
YIELD
24 servingsPREP
20 minCOOK
10 minREADY
45 minThese cookies don’t play fair.
Soft, chewy peanut butter dough gets loaded with toffee bits, baked just until the edges barely turn golden, then hit with a swirl of vanilla icing and a final press of crunchy toffee chips on top.
That’s peanut butter, toffee, and vanilla icing all working together in one cookie. It’s a lot, and it’s exactly the right amount.
The key is pulling them from the oven before you think they’re done. They look underbaked. They’re not. They set up on the sheet and stay perfectly soft in the center.
Kitchen Tips
- Use creamy peanut butter, not natural. The stabilized kind (like Jif or Skippy) holds the dough together better and gives a more consistent texture.
- The recipe says DO NOT OVERBAKE, and it means it. Seven to eight minutes, then out. They’ll look pale and puffy. That’s correct.
- Let the cookies cool completely before icing. Warm cookies melt the icing into a sticky mess instead of a clean, spreadable layer.
- Press the toffee bits gently into the wet icing so they stick. Once the icing sets, those toffee bits are locked in place for a satisfying crunch with every bite.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Combine brown sugar, peanut butter, shortening, milk and vanilla extract in a large bowl.
Beat at medium speed with an electric mixer until well blended.
Add egg, beating until just blended.
Combine flour, salt and baking soda.
Add to creamed mixture at low speed.
Stir in toffee bits. mixing until just blended.
Drop dough by heaping teaspoonfuls 2 inches apart onto an ungreased baking sheet.
Flatten slightly with hand or a floured bottom of a glass.
Bake on baking sheet at a time at 375℉ (190℃) F for 7 to 8 minutes, or until set and just beginning to brown.
DO NOT OVERBAKE.
Cool on baking sheet 2 minutes.
Remove cookies to foil or racks to cool completely.
ICING: Combine confectioners’ sugar, shortening and vanilla extract in a medium bowl.
Beat at low speed.
Add milk as needed to make good spreading consistency.
Spread icing in center tops of cooled cookies.
TOPPING: Dip cookie in toffee bits and gently press them into the icing.
Allow icing to set before serving.
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