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Butter Toffee Crunch Cookies


  • 1 C butter, softened
  • 3/4 C raw sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 1/2 C all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 C chopped butter toffee peanuts, chopped


Preheat oven to 350 degrees.  In a large mixing bowl, attached to a standing mixer, combine butter and sugar until creamy.  Add vanilla and eggs, blend until rich and creamy.  In a separate bowl, mix together flour, salt and baking soda until well blended.  Slowly add to the butter mixture until well blended.  Fold in the chopped butter toffee peanuts until thoroughly blended.  Roll dough into about 1 inch in diameter balls, placed on a baking sheet lined with Parchment paper, placed about 1 inch apart.  Flatten with fingers or bottom of a glass.  Bake for 10 – 12 minutes or until lightly browned.  Cool on wire rack.  Makes about 2 – 1/2 dozen.

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Auntie_Dee in Cookies,Desserts on June 22 2015 » 0 comments
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