Heath Bar Peanut Butter Cookies

Heath Bar Peanut Butter Cookies
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 103.


I cannot resist cookies made with candy bars and these are at the top of the list. You do not necessarily have to use Heath Bars. You can use any semi-sweet chocolate - just cut it into small chunks or pieces.

14 oz. miniature Heath bars
1 1/2 cups sifted unbleached flour
1/2 tsp. baking powder
1/2 tsp. baking soda
4 oz. (1 stick) unsalted butter (softened)
1/2 cup smooth or chunky peanut butter
1 tsp. vanilla
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 cup salted peanuts

Preheat oven to 350. Line cookie sheets with parchment paper or aluminum foil.

Cut each candy bar into six pieces.

Sift together the flour, baking powder and baking soda. Set aside.

Beat the butter until soft.

Add the peanut butter...

and the vanilla. Mix well.

Add both sugars - the white and the brown - mix well.

Add the eggs, one at a time, until mixed.

Add the sifted flour mixture on low speed, just until incorporated.

Remove the mixer bowl from the mixer stand and add the candy bar pieces.

Add the peanuts.

Stir until mixed.

Use an ice-cream scoop or a tablespoon to make mounds of cookie dough about 2 inches apart on the cookie sheet.

Slightly press each mound with a wet fork.

Bake the cookies about 12-14 minutes, reversing the pans about half-way through, until they are lightly colored. Do not overbake. Transfer to a cooling rack with a metal spatula. Store in an airtight container.