Peanut Butter Crunch Cookies with Chocolate Drizzle
Author: Two Purple Couches
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Delicious dense and peanut-buttery cookies with crunchy toffee bits and decadent chocolate drizzle.
Ingredients
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 lg egg, lightly beaten
  • 1 tsp vanilla
  • ¼ tsp honey (or to taste)
  • ¼ cup Heath Toffee Bits
  • Coarsely Grounded Sea Salt
  • Ghirardelli Milk or Dark Chocolate Melting Wafers
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line baking sheets with parchment paper.
  3. Mix peanut butter, sugar, lightly beaten egg, vanilla, and honey until well combined.
  4. Add Heath Toffee Bits and stir gently.
  5. Using spoons or a cookie scoop, scoop small balls of dough onto the cookie sheet. Space them evenly, then cross-hatch each cookie with a fork.
  6. Sprinkle a small amount of the sea salt over cookies.
  7. Bake for 12 - 15 minutes, until cookies are set.
  8. Remove from oven and allow to cool for 5 minutes before removing cookies to a cooling rack.
  9. Melt the Ghirardelli wafers according to package instructions, then drizzle the melted chocolate over the cooled cookies using a parchment triangle, decorating bag or small spoon.
  10. Allow chocolate to set before stacking or storing cookies.
Notes
Depending on the size of the cookie scoop used, you may get more than 18 cookies out of one batch.
Recipe by two purple couches at https://twopurplecouches.com/peanut-butter-crunch-cookies/