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Mom's Peanut Butter Brickle Cookies presented by Mt. Eustis Inn Bed & Breakfast
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Grandma Ruth's chewy peanut butter cookies with variations
1/2 cup butter
1/2 cup smooth peanut butter
1/2 cup packed brown sugar
1/2 cup sugar
1 egg
1 pinch salt
1 1/4 cups flour
1/2 tsp baking soda
1/2 cup almond toffee bits (or other chips or bits)
Mix all ingredients in mixer except flour and baking soda. Fold flour and baking soda in by hand. If desired, fold in either bits or chips.
Scoop cookie dough with 1 1/2 inch ice cream scoop (medium) and drop onto parchment lined cookie sheet. Press dough down with glass where bottom is covered in butter and dipped in sugar. Use fork tines to press in perpendicular rows.
Bake 10 minutes @ 350° F. Remove from oven and move parchment paper with cookies intact to wire rack Cool 10 minutes and move cookies off of parchment paper to wire rack until cool enough to store.
Servings: 12. Yield: 2 dozen cookies.
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Mt. Eustis Inn Bed & Breakfast
Littleton, New Hampshire
High on a hilltop amid 50 wooded acres we overlook the White Mountains' Presidential and Franconia Ranges.
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Click here for pictures and information about the inn.
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More Mt. Eustis Inn Bed & Breakfast Recipes:
Perfect Corn Muffins
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More Recipes
Cookies
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