Thursday, May 23, 2013

Banoffee Peanut Butter Chip Cookies

For this recipe using the Hope and Greenwood banoffee buttons, I used the traditional Toll House chocolate chip cookie recipe and used peanut butter chips and the banoffee buttons instead of chocolate chips and nuts. The peanut butter chips were overpowering, so I recommend increasing the buttons to 2/3 cup and decreasing the peanut butter chips to 1/3 cup.


1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/8 cup granulated sugar
3/8 cup packed brown sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup banoffee buttons
1/2 cup peanut butter chips

Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg. Gradually beat in flour mixture. Stir in banoffee buttons and peanut butter chips. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Yields 2 dozen

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