Peanut Butter Toffee Bites

 Sometimes experiments go horribly wrong, sometimes they're perfect, and sometimes they're not what you planned just as delicious! These cookies definitely fall into the latter category. I was trying to modify the traditional Chocolate Crinkle cookie recipe to work with new flavors, but adding peanut butter soaked up the powdered sugar and eliminated the "crinkle" part of the cookie! Not to worry, the final product was like a little crunchy, gooey, sweet peanut butter ball.

The texture was definitely not what I expected, but the flavors of toffee and peanut butter are a killer combination and the end result was met with much nodding and thumbs up while chewing. I'm sure you could make these crispier if you prefer, but why would you want to miss out on the chewy goodness of slightly under-baked peanut butter?


Peanut Butter Toffee Bites
Makes about 20 cookies


2 eggs
1/2 C granulated sugar
1/4 C peanut butter (crunchy or smooth, you know which one you like!)
2 tsp vanilla extract
1 1/2 C all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
~1/2 C chopped Heath toffee bar (about 3 bars)
~1/2 C powdered sugar

Directions: Beat eggs and sugar together in an electric mixer until thick, pale and fluffy. Then beat in vanilla extract and peanut butter until completely combined. Whisk together flour, salt and baking powder in a separate bowl, then stir into peanut butter mixture until just combined, adding toffee bits just before it's done. Refrigerate dough for about 1 hour until firm enough to shape into balls. Meanwhile, preheat oven to 325 degrees and line a baking sheet with parchment.
Roll a small amount of chilled dough into balls about 1 1/2 inches in diameter. Roll in powdered sugar until thoroughly coated, then place on baking sheet. Bake for about 10 minutes or until dough is solidly set (they taste great a little bit under-baked).