Baking Bites via Pinterest provided this yummy recipe. The cookies are great on their own, and even better when stuck together as a peanut butter sandwich!
Toffee Peanut Butter Sandwich Cookies
Makes about 40 cookies, or 20 sandwich cookies
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, oatmeal, baking soda and salt.
In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla until smooth, followed by 1/2 cup peanut butter.
With the mixer on low speed or working by hand, gradually blend in the flour mixture, then stir in the toffee bits.
Drop scant 1-inch balls onto prepared baking sheet.
Bake for 9-11 minutes, until edges are golden.
Cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
When cookies are cooled, sandwich each pair with 2-3 tsp smooth peanut butter.
Original recipe (with more explanation and photos!) is from Baking Bites
September 2016 in Review, and Christmas Cookie #9
A favorite photo…
A few highlights…
- Family getaway to Santa Fe, NM
- 10th annual ride on Thomas the Tank Engine
And a cookie recipe to go with it!
Peanut Butter Pretzels
These have been a Christmas standby for 10 years now! I make a double batch and keep them in the refrigerator all month for gift giving. (And of course, plenty of munching too!)
Grind graham crackers and club crackers into crumbs using the food processor, if you haven't already.
In the bowl of an electric mixer, combine the peanut butter and butter until well mixed.
Add both kinds of cracker crumbs and powdered sugar. Blend well. Mixture will be very thick.
Using your hands, roll mixture into small balls about the diameter of a dime and press each on a pretzel. Put the pretzels on a waxed-paper lined baking sheet.
Refrigerate the pretzels at least one hour to firm up the PB mixture.
Melt chocolate and shortening in a mixing cup in the microwave.
Dip the top (the PB part) of each pretzel into the melted chocolate and place back on the waxed paper.
Refrigerate again to set the chocolate, and then stack in an airtight container and store in the refrigerator until serving.
Since I make this at Christmas time, I often stop plenty of times in the process. You can refrigerate the peanut butter mixture before pressing it on the pretzels or leave the undipped pretzels in the fridge for a day or two before coating in chocolate.