Toffee Chocolate Chip Cookies

My friend told me it isn’t a good idea to eat raw cookie dough …

… but I couldn’t help it …

I know my friend is right; he’s very intelligent. But with cookie dough this delicious, it’s nearly impossible for me to resist all the time. 🙂

Ingredients

  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 teaspoons cream of tartar
  • 1-1/3 cups (8 oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits
  • about 2 cups of semi-sweet chocolate chips

Directions

  1. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.
  2. Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour, and baking soda, and cream of tartar beating until well blended. Stir in toffee bits and chocolate chips.
  3. Drop by rounded teaspoons onto prepared cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

xoxo Rachel

Question: Are you like me, and eat raw cookie dough far more often than you should?

Peanut Butter Cups

I mentioned on this post that I would share my secret recipe for homemade Reese’s Cups. This recipe is certainly a hit, like I mentioned in the other post, my brother even asked me to make a few dozen peanut butter cups for him to bring to a party!

Peanut Butter Cups

Mini muffin pan (or cupcake pan if you want larger, full size peanut butter cups)
Mini muffin pan liners (or regular cupcake liners for full size)
A 36 ounce bag of milk chocolate chips
Some smooth peanut butter
Some crushed up graham cracker crumbs
Some powdered sugar to your liking

1.) Melt the milk chocolate in the microwave in 30 second intervals until smooth. Spoon some of the chocolate into your lined muffin pan and spread it up and around the sides.

2.) Put the whole pan in the freezer for about 5 minutes, or until it is hardened.  Meanwhile, combine some peanut butter and crushed graham cracker crumbs to make a crumbly, yet moist, texture. Add enough powdered sugar to make it light and fluffy, and to your sweetness.

4.) Remove the pan from the freezer and fill with the peanut butter mixture. Top with some melted milk chocolate and then put the whole pan back into the freezer to harden. Then, enjoy! Remove the muffin liners from the peanut butter cups before serving.

xoxo Rachel