What’s not to love in this cookie? The browned butter adds a great depth of flavor to the cookie and the peanut butter chips gives a hint of peanut butter flavor without dominating. I used a dark brown sugar for these cookies that have a stronger flavor which really works well with the caramelized butter. For the chocolate, I selected Guittard semi-sweet baking wafers which have a great way of melting perfectly and are just delicious with the toffee. Another hint for great cookies is to use the airbaked insulated baking sheets. I find them highly effective and helpful in producing an evenly baked cookie.
Yield: about 20 cookies
- 1 3/4 cups flour (I love Bob’s Red Mill pastry flour)
- 1 stick unsalted butter
- 1 cup dark brown sugar
- 2 teaspoons pure vanilla extract
- 1 large egg
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup bits of brickle toffee
- 6 ounces Guittard baking wafers
- 1/2 cup resees peanut butter chips
Preheat oven to 350 and place oven rack on the center rack. In a bowl, combine flour, baking soda, baking powder and salt. Add butter to a small saucepan over medium heat. Melt butter, stirring slowly and continue to cook until butter solids begin to brown. The butter will begin to turn amber in color and you will smell the nuttiness from the pan. Once the browning begins, it gets dark rather quickly so watch it to avoid burning. Remove it from the heat and transfer it to mixing bowl as it will continue to darken even after it is removed from heat. Add sugar to bowl and using the paddle attachment, to lend well for several minutes. Add egg and vanilla and continue to blend until almost completely absorbed. Turn off mixer and add toffee, peanut butter chips and baking wafers. Blend until all flour is absorbed and mis-ins are equally distributed. Line a baking sheet with parchment paper. Take a heaping tablespoon of dough and roll in the palm of your hand. Place dough about 1 1/2 inches apart on baking sheet and bake for about 10-12 minutes depend on how soft or crispy you prefer your cookies. Remove from oven and transfer to a baking rack after 2 minutes to cool completely. Enjoy!
storgage: Cookies store well in ziplock freezer bag for several weeks.