Monday, September 19, 2011

Heath Bits Peanut Butter Cookies

Welcome Fall!!!
To get cozy this week, I'll do three recipes using Heath English Toffee Bits (Milk Chocolate Toffee Bits). I am not receiving compensation from the Hershey company--I just love Heath Bits! They come in two varieties, of which I prefer "Milk Chocolate" Toffee Bits ("Bits of Brickle" lack chocolate.) However, the recipes also work with Bits of Brickle.

     Here is my favorite recipe for peanut butter cookies. It’s printed on the packaging of "Heath English Toffee Bits” (Milk Chocolate Toffee Bits). I do most of my baking at sea-level, so if you live at high altitude, you may want to add a tiny bit of flour.

Ingredients:
½ c. butter (room temperature)
¾ c. peanut butter (I like crunchy)
1 ¼ c. brown sugar
3 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 ½ c. flour
¾ tsp. baking soda
¾ tsp. salt

Directions:
1. Preheat oven to 375° F.
Here’s the cookie dough before adding the toffee bits
2. Cream butter, peanut butter, brown sugar, milk, and vanilla.
(I used an electric mixer.)
3. Mix in egg.
4. Add flour, baking soda, and salt and stir thoroughly.
5. Mix 1 cup toffee bits into the dough, and set aside the remaining 1/3 cup, which you’ll use in a few minutes.
6. Use a teaspoon to take a big scoop of dough out of the bowl (“heaping teaspoon”). Dip the top of it in toffee bits. Set the dough ball on a cookie sheet. (Cookies turn out best when baked on "insulated" cookie sheets, made of two layers of metal surrounding a layer of air.)
7. Repeat step 5. until your cookie sheet is filled with dough balls about two inches apart (maybe 16 cookies?)
Ready to bake!
8. Bake 7-9 minutes until the edge of at least one cookie starts to turn a TINY bit brown. Don’t overbake.
9. Cool on cookie sheet on wire rack for about 5 minutes.
Cooling off/firming up!
10. Remove cookies to wire rack.

This picture was my 7-year-old’s idea!
Enjoy!

*Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
½ c. butter
800
32
0
0
0
¾ c. crunchy peanut butter
1140
30
12
42
0
1 ¼ c. light brown sugar
900
0
0
0
0
3 Tbsp. skim milk
17
1
0
0.75
5.5
1 extra large egg
70
3
0
6
2
1 ½ c. flour
660
0
3
18
0
¾ tsp. salt
0
75
0
0
0
¾ tsp. baking soda
0
36
0
0
0
8 oz. package milk chocolate toffee bits
1200
30
0
0
0
Total
(~48 cookies):
4787 kcal
207%
15g
66.75g
7.5%
1 cookie:
100 kcal
4.25%
0.25g
1.5g
0


*Calculated from food packaging:
 I used “Great Value” brand (Walmart) butter, “Jif” brand extra crunchy peanut butter, “Domino” brand light brown sugar, “ACME” brand egg and fat-free milk, “Bakers and Chefs” brand (Sams Club) all-purpose flour, “Morton” brand salt, “Arm and Hammer” brand baking soda, and “Heath English Toffee Bits”.

3 comments:

  1. They look yummy! I do love your daughter's idea of the eaten cookie! I am your newest gfc follower, Karima :)www.karimascrafts.com

    ReplyDelete
  2. Fantastic, my new favorite cookie recipe!

    ReplyDelete