“Hello, IT. Have you tried turning it off and on again? Uh… okay, well, the button on the side, is it glowing? Yeah, you need to turn it on… uh, the button turns it on… yeah, you do know how a button works don’t you? No, not on clothes.”
Two ingredients and you’ve got a cookie? And not even one of those ultra health two-ingredient banana breakfast whatevers? What is this some kind of miracle?
In this case, no. No miracle, likely due to user error. Let me tell you about this.
I know I’ve blathered on before about how freezers are such a help when it comes to baking, but in this case, my tried and true trick of freezing cookie dough balls so you can have cookies on hand at any moment didn’t work out so well. The recipe isn’t very traditional (helloooo, two ingredients), and I think freezing them messed with the consistency too much, making for a close to burnED bottom and the rest of the cookie underdone. Or perhaps I didn’t beat the ingredients long enough.
Also, I would like to try this again with no toffee (which got too chewy) and parchment paper lining the pan. I’m still getting used to this new pan situation. I DON’T KNOW HOW YOU WORK YIT.
Luckily, these were filled with Ghiradelli milk chocolate chips and chopped up Heath bars, so I still scarfed them like wut right quick. They were good enough to satisfy a peanut butter craving for sure. The recipe below doesn’t include the freezing step, so I hope you have better luck with it.
Windows is restarting,
Milk Chocolate Toffee Peanut Butter Cookies
Adapted slightly from Averie Cooks
1 cup creamy peanut butter
1 cup light brown sugar, packed
1 large egg
1 tablespoon vanilla extract
1 teaspoon baking soda
4 ounces heath bars, chopped + 4 ounces milk chocolate chips