Peanut butter. Toffee peanuts. Fleur de sel. My co-workers told me these salted peanut butter toffee cookies were insanely delicious. Need I say more?
Salted Peanut Butter Toffee Cookies
(adapted from Pure Dessert by Alice Medrich)
(makes about 50 cookies)
1 1/3 cups (6 ounces) all purpose flour
1/2 tsp baking soda
1 tsp coarse sea salt (like fleur de sel)
4 ounces (8 tbsp/1 stick) unsalted butter, softened at room temperature
2/3 cup firmly light packed brown sugar
1/3 cup granulated sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
1 cup smooth natural peanut butter
[Be sure to stir PB well to blend in the oil before measuring]
1 cup (5 ounces) toffee peanuts, coarsely chopped
Preheat oven to 325F. Line cookie sheets with parchment paper.
Whisk the flour, baking soda and salt in a medium bowl to combine. Set aside.
In the bowl of a stand mixer, cream butter and both sugars on medium speed until light and fluffy, about 2 minutes. Mix in egg and vanilla. Scrape down the sides of the bowl. Mix in peanut butter. Add the flour mixture and mix until the flour is incorporated.
Pour the chopped toffee peanuts in a shallow bowl. Scoop 2 level teaspoons of dough for each cookie and shape into a 1-inch ball. Roll the ball in the chopped peanuts to coat heavily, pressing any bits that fall off. Place the coated balls 2 inches apart on the line cookie sheets.
Bake the cookies until they are lightly colored on top, about 14-17 minutes. The cookies will seem soft to the touch but will firm up as they cool.