Prep 20 mins
Cook 18 mins
This is from food network.
- 1 cup unsalted butter, at room temperature
- 1 cup dark brown sugar, packed
- 1⁄2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon salt
- 3⁄4 teaspoon baking soda
- 1⁄2 cup peanut butter chips
- 1⁄2 cup toffee pieces
- 1⁄2 cup miniature marshmallow
- 2 cups semisweet chocolate chunks
- Cream butter in an upright mixer until fluffy. Add dark brown and white sugar and mix until thoroughly blended with butter, scraping sides and bottom of bowl from time to time.
- Add eggs, 1 at a time, and mix until thoroughly blended, scraping sides and bottom of bowl from time to time.
- Add vanilaa extract and mix at low speed to combine well.
- In a separate bowl, mix flour, salt and baking soda. Add flour mixture to butter and sugar mixture and mix at low speed until thoroughly blended, scraping sides and bottom of bowl from time to time. Mix briefly at medium speed until completely combined.
- Add peanut butter chips and mix on low until combined.
- Add toffee chips and mix on low until combined.
- Add mini-marshmallows and mix on low until combined.
- Add chocolate chunks and mix on low until combined.
- Refrigerate batter for a few hours of overnight until cold.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper and drop heaping teaspoonsfuls of batter 2 inches apart. Bake for approximately 12 -18 minutes, turning tray once during baking. Cookies are done with they are golden brown around the edges and soft (not bubbly) on top. Let cool on wire rack.
These are delicious cookies and a great way to use up ingredients you have around the kitchen. I didn't have toffee pieces so I just skipped that ingredient, but I'm going to guess it would have only made them better :) Very yummy, thanks for sharing!!