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Peanut Butter Toffee Cookies

Stephanie Brubaker
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!
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Prep Time 20 minutes
Cook Time 8 minutes
Course Dessert
Cuisine American
Servings 48

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.
Keyword chewy peanut butter cookies, heath cookies, peanut butter toffee cookies