Chopped peanuts plus toffee chips equals one delicious cookie!
1. Preheat oven to 350 degrees. Line two baking sheets with parchment; set aside. In a bowl, whisk both flours, baking soda, and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars. Beat on medium speed until fluffy, about 2 minutes, scraping down sides of bowl as needed. Add eggs and vanilla; beat until combined. Add flour mixture; beat on low speed until just combined. Using a wooden spoon, stir in toffee and peanuts. Form dough into 1 1/4-inch balls. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month. Thaw before baking.)
3. Place dough on prepared baking sheets 2 inches apart. Flatten slightly with your palm. Bake until golden and just set, 10 to 12 minutes, rotating sheets halfway through. Transfer to a wire rack; let cool 5 minutes before placing cookies on rack to cool completely. Store in an airtight container, at room temperature, up to 1 week. (Note - I needed 15 minutes to get them done).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Dozen (723g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 2941 | ||
Calories from Fat: 1445 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 160.6g | 214 % | |
Saturated Fat 71.9g | 359 % | |
Monounsaturated Fat 55.4g | ||
Polyunsanturated Fat 22.6g | ||
Cholesterol 455.5mg | 140 % | |
Sodium 25746.9mg | 888 % | |
Potassium 1193.5mg | 31 % | |
Total Carbohydrate 326.8g | 96 % | |
Dietary Fiber 14.1g | 57 % | |
Sugars, other 312.6g | ||
Protein 56.6g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2941
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