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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