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
This is my go-to classic chocolate chip cookie recipe. It took me years to find just the right one, and this is it! Hooray for Pinterest…
The original (with much better photos and explanations) is from Over the Big Moon–read it there!
Caroline's Famous Chocolate Chip Cookies
Cream butter, Crisco, and sugars in mixer.
Then add eggs, vanilla, baking soda and salt.
Mix again and then add 2 c. semi sweet chocolate chips and walnuts if desired.
Drop by heaping spoonfuls onto a foiled or greased cookie sheet and bake at 350 for 10-12 minutes or until the tops are turning golden brown.
These decadent bar cookies were a definite hit at our Sunday lunch gathering. Salty and sweet, they make up quickly and are eaten just as quickly!
Salty Caramel Peanut Bars
These salty-sweet treats are appealing to the eye and to the taste buds.
Heat oven to 350. Line 15x10x1 inch baking pan with aluminum foil and spray with cooking spray.
Combine 1 1/2 cups flour, sugar, baking powder, baking soda, salt, and brown sugar in mixer bowl and stir thoroughly. Add butter and cut in until mixture looks like coarse crumbs. Press mixture into prepared pan. Bake 18 minutes.
While crust bakes, microwave ice cream topping 30 seconds or until of drizzling consistency. Pour into a small bowl and stir in 3 Tbsp. flour.
When crust comes out of the oven, sprinkle with peanuts and chocolate chips. Drizzle evenly with caramel sauce mixture. Sprinkle evenly with coarse salt.
Bake 12-14 minutes longer or until caramel is bubbly. Remove from oven and cool completely, about 1 hour. Refrigerate if needed to set chocolate. Cut into 8 rows by 6 rows. Store covered at room temperature.
Recipe from Betty Crocker: The Big Book of Cookies