7.06.2012

Guest Blogger Friday {#7}



Hi everyone! I'm Dorothy, from Crazy for Crust, where I bake you treats and share a slice of my life.

I'm so excited that Sophie asked me to guest post here today! Aren't her photos just fab? And she's a teenager and can bake amazingly. I mean, she makes things like 5-Minute Carrot Cake for One and Single Serving Deep Dish Chocolate Cookies. What's not to love?

If you read my blog, you'll know how much I love a good crust.

And yes, you'd be right when you say "there ain't no crust in those cookies!"

But I love cookies almost as much as I love pie!

Especially peanut butter cookies.

And, if you know me, you know I can't follow a recipe. I also cannot make anything twice and I am physically unable to make something without putting my own spin on it.

So, say I feel like a peanut butter cookie. Great, I'll make some.

But I can't just make a peanut butter cookie. I mean, they're super fab and all, but where's the fun in that?

I know, I'll add chocolate chips.

Still, not good enough.

Oooh, butterscotch. That's one of my new found loves and it goes with PB&C.

Still, it's not good enough.

So then I had to add toffee chips to this cookie.

And that made them juuuuust right. {Said in the Goldilocks voice.}


So, there you have it. A great not-just-a-peanut-butter peanut butter cookie.

I hope you'll come by and say hello. I promise to make you a pie. And bore you with tales of how my kid is insane and how I work out with aliens.


Thanks again for having me Sophie! Enjoy!


Peanut Butter Butterscotch Toffee Cookies

by Crazy for Crust
(Recipe adapted from Crisco)

Ingredients
  • ½ cup softened butter
  • ¾ cup peanut butter (I use creamy Skippy Naturals)
  • 1 ¼ cups firmly packed brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla
  • 1 egg
  • 2 cups flour
  • ¾ teaspoon baking soda
  • 1 cup chocolate chips
  • 1 cup butterscotch chips
  • 1 cup toffee bits
Instructions
  • Preheat oven to 350°. Line cookie sheets with parchment.
  • Mix butter, peanut butter, brown sugar, milk, and vanilla with a stand or hand-held mixer until just blended. Add egg and beat until incorporated.
  • Whisk baking soda and flour in a medium bowl. Add to wet ingredients and mix just until blended. Stir in chocolate chips, butterscotch chips, and toffee bits.
  • Scoop cookies onto prepared cookie sheets and press with a fork to make a crisscross pattern. (I used a 2 tablespoon cookie scoop.) Bake about 8 minutes just until set. Bottoms will slightly brown and centers may still look a little under baked. Let cool on cookie sheet for about 2 minutes, then remove to cooling rack to cool completely.
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7 comments:

  1. Thanks for having me Sophie! I hope you have an awesome weekend!

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  2. These look great, Dorothy! I'll be over for a few with my second cup. Thanks for hosting, Sophia!

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  3. Now that is how I like my cookies...chock full of yummy goodies!!! Funny, I can't ever make the same recipe twice either:-)

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  4. Yum, these look so good! Chewy and chunky and absolutely addictively delicious :)

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