I love adding a chunky salt to the top after rolling in sugar- it gives the cookie a whole new dimension. I prefer Gray Salt, but Kosher will work fine. But, that's up to you. If you do, reduce the salt to 1/4 teaspoon in the batter.
Ingredients
- 1/3 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup crunchy peanut butter
- 1/4 cup vegetable shortening (think Crisco)
- 1/4 cup butter, softened (not margarine, butter)
- 2 large eggs
- 1 1/4 cup all purpose flour (must be AP, not self rising)
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 regular Heath toffee bars, chopped. (two bars will be about 2.8 oz by weight)
- Granulated sugar for rolling.
- Kosher or Gray salt for topping (totally optional, but reduce the salt in the batter to 1/4 teaspoon.)
Combine sugars, peanut butter, shortening, butter and eggs in mixer. Scrape down bowl once or twice. Beat until light and airy.
Wisk together flour, baking soda, baking powder and salt, then with the mixer on low speed, slowly add to the wet ingredients.
Add chopped toffee bits. Turn mixer up to medium speed. Beat until dough forms a ball.
Cover mixing bowl and refrigerate for at least 2 hours.
Heat oven to 350f.
Make 1" balls of dough, lightly roll in sugar and place 3" apart on ungreased cookie sheet. Flatten with fork dipped in sugar to approximately 1/2" thick. (if in doubt, leave them a little thick)
If desired, sprinkle the salt over the top of the cookies at this point. I prefer the Gray.
Bake ~11 minutes until edges are lightly brown. The cookies should still be soft in the center. - This may vary depending on your particular oven. Start checking them at about the 9 minute mark and adjust as necessary.
Remove from oven and let sit on cookie sheet for 2 minutes.
Move to wire rack to cool.
Makes about 18 cookies.
