Toffee & Coconut Peanut Butter Crisps

Toffee & Coconut Peanut Butter Crisps

10/11 Exclusive recipe for Walmart during Fall 2011 baking season

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories90
Calories from Fat40
Total Fat4 g7% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium80 mg3% DV
Total Carbohydrates11 g4% DV
Dietary Fiber0.0 g0% DV
Sugars8 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories90
Calories from Fat40
Total Fat4 g7% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium80 mg3% DV
Total Carbohydrates11 g4% DV
Dietary Fiber0.0 g0% DV
Sugars8 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 pouch BETTY CROCKER Peanut Butter Cookie Mix (17.5 oz.)
  • 2 tablespoons CRISCO Vegetable Oil
  • 1 tablespoon water
  • 1 egg
  • 1-1/3 cups HEATH BITS 'O BRICKLE Toffee Bits (8-oz. pkg.)
  • 1 cup MOUNDS Sweetened Coconut Flakes

Directions

  • 1. Heat oven to 375°F. Line cookie sheet with parchment paper or lightly grease.
  • 2. Stir cookie mix, oil, water and egg in medium bowl until soft dough forms. Add toffee bits and coconut; work with hands until evenly blended.
  • 3. Shape dough into 1-inch balls. Place on prepared cookie sheet. With tines of fork, flatten ball. Flatten again in opposite direction, forming crisscross marks.
  • 4. Bake 8 to 10 minutes or until edges of cookie are golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
Ingredients sitting on a table

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