Sitting on the counter were three plates...FULL of cookies! One plate had teeny, tiny cookies. One place had medium sized cookies. The last plate had cookies that were bigger than Goldilocks' hand! First she tried the big one.
I found this recipe on Anna's site back in the fall and just couldn't resist doing a little story with them. The cookies themselves are fabulous. I did enjoy the mini version but I think I preferred having a little more dough to deal with. Peanut butter and toffee flavors together are great! Add some chocolate and that is one GREAT cookie! Try it out...big and small alike will enjoy it!
Peanut Butter Toffee Chocolate Chip Cookies adapted from Cookie Madness
1/2 cup butter flavored shortening (I used butter flavored Crisco)
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup peanut butter (crunchy or creamy okay)
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 large egg, beaten
1 cup (4.5 oz) all-purpose flour
1 cup semi-sweet or dark chocolate chips
1/2 cup toffee chips (such as Heath bits or Skor bits)
Preheat the oven to 325F and have ready a couple of large, ungreased baking sheets. Beat the shortening, salt, baking soda and peanut butter together. Beat in both of the sugars and the vanilla. Beat in the egg. Stir in the flour, and then stir in the chips and toffee bits.
For mini cookies: Use a 1/4 teaspoon measure, scoop up dough and shape into small tightly packed balls. Arrange the small balls on the baking sheet about 20 to a sheet and bake on center rack for 12-14 minutes or until cookies appear done and slightly brown on the edges. Remove from oven and transfer to a wire rack to cool.
For medium cookies: Use Tablespoon cookie scoop and scoop dough onto baking sheet/stone. Bake for the same 12-14 minutes...amazing, huh?
For Large cookies: Use 1/4 cup measure. Place on pan and press down flat. Bake for 15-17 minutes or until golden brown.