So I finally returned from my baking hiatus if for no other reason than an excuse to use my new camera.
I decided on a trusty batch of heath bar cookies, even imagining added a new element, peanut butter. The only problem: my stockpile of cooking fillers had dwindled over the holidays and I was left with was a bag of leftover Halloween candy and no heath bars to speak of.
I can’t say improvised recipes will always be a success, but these last-minute
heath bar Peanut Butter Crunch Cookies were a hit!
Mini food processor meets mini crunch bars
Peanut Butter Crunch Cookies
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup peanut butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cup chopped Nestle Crunch Bars
- 1/2 cup Chocolate Chips
PREHEAT oven to 350° F.
COMBINE flour, baking soda and salt in large bowl.
BEAT eggs, butter, sugars and vanilla in large mixer bowl until creamy. Add peanut butter. Gradually beat in flour mixture. Stir in Crunch pieces and chocolate chips. Use cookie scoop to drop rounded tablespoon onto ungreased baking sheet.
BAKE for 9 to 11 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.