BRICKLE PEANUT BUTTER COOKIES
Steps:
- 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.
Nutrition Facts :
PEANUT BUTTER BRICKLE COOKIES
Make and share this Peanut Butter Brickle Cookies recipe from Food.com.
Provided by Some1sGrandma
Categories Drop Cookies
Time 1h45m
Yield 6 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a LARGE mixing bowl cream together margarine, peanut butter, sugars, eggs and vanilla.
- In another bowl stir together all the dry ingredients, except chips and brickle.
- Slowly add dry ingredients to creamed mixture while mixing.
- Mix well.
- Stir in chips and brickle.
- Drop by heaping teaspoons onto cookie sheet or hot stone.
- Bake for about 15 minutes.
- Move to cooling racks a minute or so after removing from the oven.
Nutrition Facts : Calories 1379.1, Fat 56.6, SaturatedFat 10.6, Cholesterol 141, Sodium 1188.8, Carbohydrate 196.8, Fiber 9.2, Sugar 106.4, Protein 26.4
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