Peanut Butter Toffee Cookies are out of this world delicious, and so easy to make – no need to chill the dough! Soft and chewy, with a bit of crunch!
I always say, peanut butter and chocolate is the best flavor combo ever (example: Easy Reese’s Peanut Butter Cup Fudge and Fully Loaded Hot Fudge Bars)! These soft, chewy cookies are proof once again! Adding toffee to the mix took these cookies up about a million notches. Holy moly, best cookies ever!!Â
Since being pregnant I haven’t been cooking and baking as much as I normally do. I am 32 weeks now and still so sick! Totally worth it, obviously, but my poor family is not getting all the goodies they have become accustomed to!
A couple of my little boys helped me make these, and actually, they chose the chocolate, peanut butter, toffee combo, so I can’t even take credit!
Of course their first suggestion was toffee, peanut butter, mint…I guess they still need a little nudge in the right direction sometimes 😉
My husband and kids all agreed, these are hands down the BEST! The cookie itself almost melts in your mouth. Then there’s the gooey chocolate and peanut butter chips – holy yum. The toffee adds the perfect amount of crunch, and a whole new layer of flavor.
I am warning you though, these are nearly impossible to stay away from. You may try just eating one, and I wish you luck with that. I’m just saying – be prepared to eat copious amounts of cookies if you make these. They are truly irresistible!
Peanut Butter Toffee Cookies
Ingredients
- 1 cup unsalted butter softened
- 2/3 cup creamy peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 1/3 cup all purpose flour
- 1 cup peanut butter chips
- 1 cup Heath baking bits
- 3/4 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350.
- In a large mixing bowl, cream together the butter, peanut butter, and sugars until light and fluffy.
- Add eggs, salt, and vanilla and mix until combined.
- Mix in baking soda, baking powder, and flour slowly just until combined.
- Stir in chips and toffee until evenly distributed.
- Drop dough by 2 TBS spoonfuls, 2" apart, onto a baking sheet lined with parchment paper or a silicone baking mat.
- Bake 8-9 minutes or until edges are golden. Let cool on cookie sheet a few minutes before transferring to a wire rack to cool completely.Store in an airtight container.
[…] top of everyone’s list of favorites! Possibly tied for a few of us with these soft and chewy Peanut Butter Toffee Cookies (I guess we love toffee in our […]