Peanut Butter Surprise Cookies

Presented by Brenda Morris at the
2014 Southern Women's Show

  • 3 1/2 cups all-purpose flour
  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups unsalted butter, chilled, cut up
  • 1 1/2 cups packed light brown sugar
  • 1 cup creamy peanut butter
  • 4 teaspoons vanilla extract
  • 2 eggs
  • 3 cups honey-roasted peanuts
  • 2 (10 oz.) pkg. peanut butter chips
  • 2 (8 oz) pkg. toffee bits or 12 (1.4 oz.) bars milk chocolate toffee, such as Heath bars, chopped
  • Directions
    Whisk flour, oats, baking soda and salt in medium bowl.

    Beat butter and brown sugar in large bowl at medium speed 3 minutes or until light and fluffy. Beat in peanut butter and vanilla. Add eggs one at a time, beating just until combined. At low speed, beat in flour mixture just until combined.

    Stir in peanuts, peanut butter chips and toffee bits. Cover and refrigerate 2 to 3 hours or overnight.

    Preheat oven to 375 degrees F. Line cookie sheet with parchment paper. Gently form into balls and flatten slightly to about ½- to ¾- inch thickness. Freeze dough on baking sheets for 10 minutes or until firm. Bake about 12 minutes or until light brown on edges. Cool on baking sheet on wire rack 3 minutes. Place cookies on rack to cool completely before storing.

    Makes about 6 dozen cookies.