This post may contain affiliate sales links. Please read my disclosure policy.
Peanut Butter Toffee Cookies are so soft and chewy with little hints of toffee and chocolate throughout! You will absolutely LOVE these and definitely should add these to your holiday cookie baking list! I have tested this recipe several times and have come up with the PERFECT cookie with little toffee bits to give to all of your friends and families.
Why You’ll Love This Peanut Butter Toffee Cookie Recipe!
These Peanut Butter Toffee Cookies! OMG! They’re soft and chewy- just how cookies should be. Plus they’re super easy to make and nearly fail-proof. If you’re a peanut butter fan, then you will absolutely LOVE these! Add in a little toffee bit of action and you’ve got yourself a serious contender for the world’s greatest cookie! I mean, peanut butter + sugar and I’m completely smitten.
Main Ingredients Needed
- Butter – this provides fat and flavor to these cookies. This ingredient also helps with texture, be sure to use softened, room temperature butter, not melted.
- Natural Peanut Butter – I used chunky because I love the extra crunch from the peanuts, but feel free to use smooth pb if desired.
- Granulated Sugar + Brown Sugar – both are used to sweeten but brown sugar specifically aids in keeping these cookies soft.
- Large egg – for texture and structure.
- Vanilla extract – for flavor.
- Baking Soda – this is the leavening agent, aka the ingredient that makes them rise.
- All-purpose Flour – this fills out the cookies and prevents them from spreading too much.
- Toffee Bits – these are mixed in by hand and provide amazing toffee flavor as well as bits of crunchiness. I used Heath Toffee Bits in this recipe. Butterscotch chips or peanut butter chips would also be really good in this recipe if you didn’t want the hints of chocolate!
How to Make Peanut Butter Toffee Cookies
This is definitely a recipe for peanut butter lovers! For full details on how to make these chewy peanut butter cookies, including ingredients and measurements, see the printable recipe card down below:
Preheat + Prep
Preheat oven to 350° F. Line 2 baking sheets with silicone baking mats or parchment paper and set aside.
Make the Dough
In the bowl of a stand mixer or a large bowl, cream softened butter, peanut butter, brown sugar and white sugar together on medium speed until light and fluffy. Stir in egg and vanilla. Scrape the sides of the bowl and mix again. Incorporate the rest of the dry ingredients- baking soda and flour until just combined. Stir in toffee chips by hand.
Scoop + Flatten
Scoop 8 dough balls onto the prepared cookie sheet leaving lots of room around each cookie to expand. Press down cookie dough balls using a fork.
Bake + Cool
Bake 7-8 minutes. Cool on baking sheet 3 minutes and then remove to a wire rack to cool. Serve immediately or store!
Pro Tip: These spread out to become larger cookies. This is why I only added 8 to each baking sheet. This recipe makes 16 cookies.
Storing Directions
Allow cookies to cool to room temperature before storing in an airtight container for up to 3 days.
Freezing Directions- If you want to bake this cookie dough later you can freeze it! Fill a cookie sheet with dough balls, cover with plastic wrap and place in the freezer to flash freeze for about an hour. Then you can place the frozen dough balls in a bag or airtight container for up to 3 months in the freezer.
To Bake From Frozen– Allow cookie dough balls to thaw a bit while the oven preheats. Bake as the recipe card indicates. You may need to add a couple minutes to the baking time.
Pro Tip: To keep cookies soft, store with a slice of white bread in the container (the bread regulates the moisture content in the cookies).
FAQ Peanut Butter Toffee Cookies
If you prefer to use processed peanut butter brands such as Jif or Skippy, feel free to do so! My only warning is that the texture might be a bit different than the original recipe. Try adding 1/4 cup less flour to get that signature cookie dough consistency.
I used a 1 Tbsp cookie scoop and was able to make 16 cookies.
Sure! If chunky isn’t your thing, using smooth/creamy peanut butter instead is totally acceptable.
Both are made with the same ingredients- sugar and butter. Toffee has added cream to it and is cooked longer. The flavor is pretty close to the same.
Yes- if you want to add more chocolatey goodness to this recipe, I certainly won’t stop you. 🙂 Milk Chocolate or semi-sweet would be my pick.
More Peanut Buttery Cookies to Try!
- Peanut Butter Blossoms
- Peanut Butter Chocolate Chip Bars
- Peanut Butter Thumbprint Cookies
- Peanut Butter Cookies
- Peanut Butter Caramel Cookies
- Peanut Butter and Jelly Bars
- Reese’s Pieces Cookies
The best part of these chewy cookies is the little bit of crunch in each bite! Go grab a cold glass of milk and cozy up with a plate of these cookies right away! These are always a huge hit when I make them. The printable recipe card is down below, enjoy friends 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Peanut Butter Toffee Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup natural chunky peanut butter
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 1/2 cups all purpose unbleached flour
- 3/4 cup toffee bits
Instructions
- Preheat oven to 350° F. Line 2 baking sheets with silicone baking mats or parchment paper and set aside.
- Cream butters and sugars together until light and fluffy. Stir in egg and vanilla. Scrape sides and mix again. Incorporate baking soda and flour until just combined. Stir in toffee bits by hand.
- Scoop 8 dough balls onto baking sheet leaving lots of room around each cookie to expand. Press down cookie dough balls using a fork. Bake 7-8 minutes. Cool on baking sheet 3 minutes and then remove to cooling rack. Serve immediately or store in airtight containers for up to 3 days.
Can this recipe be frozen before baking? I made a double batch and would like to freeze some of it.
Question: can I make the dough the day before I’m going to bake them? Thank you
Peanut butter cookies – levelled up!! My family loves these
I just made these last night, and they were such a hit. I used creamy peanut butter, because that is what I had. They were nice and soft and very flavorful. My husband doesn’t love chocolate so these were perfect. I might drizzle some chocolate on top of a few for me though. Thanks for the recipe. I will be making this again
[…] Cookies definitely don’t make my life easier. Cake also falls under this category. […]
I made these last night, minus the toffee bits, delicious!
[…] Soft-Baked Peanut Butter Toffee Cookies–these are my husband’s favorite cookie! […]
Your directions say to scoop 8 dough balls and you note that you used a 1.5 tablespoon cookie scoop. But the recipe says this makes 2 dozen cookies, not 8.
Hi!
The recipie says it yields 2 dozen but the directions say to fill up the two baking sheets with 8 dough balls each. That would only be 16 cookies right? Am I reading this all wrong?
Thanks!!
I made these but the mix was very dry. Had to add another egg (I used 1 large one to begin with) and it didn’t spread very much at all.
How do you measure your flour? Sometimes if you don’t fluff it up first, it can make the dough too dry {because it’s packed into the measuring cup}. Sorry they didn’t turn out!
[…] also itching to bake something in my place before my move and use my new vintage mixer. Maybe these Peanut Butter Toffee Cookies will do the […]
[…] [adapted from Lauren's Latest] […]
I just came across this recipe and it sounds delicious! The recipe states “hints of toffee and chocolate” but I do not see chocolate listed in the ingredients.
There are chocolate pieces in the toffee mix I added in.
Could you make these with creamy Jif if you didn’t have natural PB on hand? Or would they not come out right?
Thanks!!
[…] and I made these peanut butter toffee cookies this week and they were soooo good! You must try […]
I saw these and came running! I love toffee & PB together!
Cant wait to make these! Thanks for sharing!
[…] Cookies definitely don’t make my life easier. Cake also falls under this category. […]
I’m a carb-oholic now, I fear the day that I get knocked up – because I feel an carb-ovention will be imminent. Sooo on that happy note. I need a cookie. Or five of these would suffice 😉
What perfectly chewy cookies! Love the idea of adding toffee bits to peanut butter cookies!
Just made these and they are incredible! I can’t believe I’ve never combined toffee and peanut butter before and I pretty much live off peanut butter! The combination is out of this world! Great cookies!
Did you use the natural PB? I want to make these but only have Jif creamy.
I did use natural crunchy pb because that is our favorite, but I’m sure your creamy pb would work great!
These are my cookie dream come true! They look so soft and chewy and combine my favorite flavors!
Yikes, last week was pretty much hell in all of CA. It was 110 in Sac! And after 9pm, if my daughter is still up, there are tears…by me.
These cookies would have made all that better! 🙂
Yum! I adore cookies that are soft and bonus that they have toffee in them-swoon!
I see cookie-making in my future! mmmm-MMMM!
I keep an endless supply of toffee bits in my cupboard for times like these 🙂
p.s. PINNED!!
Oh these look perfect!! I’ve sworn off cookies and carbs for at least a day, we’ll see how i do, lol!! Seeing these might make it impossible!!
Soft and yummy goodness that I need in my life today!!!
These look delicious! I never thought to put toffee in a peanut butter cookie. What a great idea!
Oh, I absolutely hate family reunions. Hate them.
But the cookies, man. They do make it a little more bearable. 😉
Ooo peanut butter AND toffee! Yes, please!
I think the words you’re looking for are “muy caliente”, lol
love the cookies!!
These sound like a fabulous treat! Love the toffee + PB combo!
Thanks for a wonderful recipe. Eat your carbs now, darling…as long as you are nursing your baby will leach that fat right off of you. Enjoy!!!! Love your candor!
These look so mouth-watering and delicious! I just want to whip up a batch right now and eat the whole batch 🙂
Ohhh just beautiful! Soft cookies are definitely the best.
Yes, CA traffic is the WORST! It takes me an hour to commute to work and it’s only 12 miles away! Hope you had a great time at your reunion though, even in this heat wave!
Now, these cookies. Yes and yes! Peanut butter and toffee = matchmade in heaven.
I’m going to have to make these when the weather cools off. I had an identical weekend with a family reunion in the bay area. Traffic was bad and there were too many delicious homemade fruit pies. We passed by San Jose on our way back down to Southern California. The weather near San Francisco was a cool 70-75 degrees the whole weekend.
Lauren, these are so incredible looking. I mean, wow!! I am wishing these were in my kitchen now for a late night snack. They just look so good and I am a total peanut butter lover!