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Peanut Butter Toffee Cookies
July 7, 2013
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Peanut Butter Toffee Cookies are so soft and chewy with little hints of toffee and chocolate throughout! You will absolutely LOVE these!
Peanut Butter Toffee Cookies | The Best Combo
Please enjoy these Peanut Butter Toffee Cookies! 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. –> it doesn’t take much to impress me. Peanut butter + sugar means I’m smitten. My husband is the same way. This is why we never argue, I’m 96% sure. Anyways, you should get around to making these little buddies REAL soon because you will lurve them! Enjoy 🙂
Main Ingredients Needed
- Butter – this provides fat and flavor to these cookies. This ingredient also helps with texture, be sure to use softened butter, not melted.
- Natural Chunky Peanut Butter – I used chunky because I love the extra crunch from the peanuts, but feel free to use smooth pb if desired.
- Granulated + Brown Sugar – both are used to sweeten but brown sugar specifically aids in keeping these cookies soft.
- Egg – for texture and structure.
- Vanilla – for flavor.
- Baking Soda – this is the leavening agent, aka the ingredient that makes things rise.
- 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.
Can I Use Processed Peanut Butter?
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.
How to Make Peanut Butter Toffee Cookies
For full details on how to make these amazing Peanut Butter Toffee Cookies, see the recipe card down below 🙂
- Preheat + Prep. Preheat oven to 350 degrees. Line 2 baking sheets with silicone baking mats or parchment paper and set aside.
- Make the Dough. 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 + Flatten. 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 + Cool. Bake 7-8 minutes. Cool on baking sheet 3 minutes and then remove to cooling rack. Serve immediately or store!
Storing Instructions
Store any leftover peanut butter toffee cookies in an airtight container for up to 3 days. To keep cookies soft, store with a slice of white bread in the container (the bread regulates the moisture content in the cookies).
More PB 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 printable recipe card is down below, enjoy friends 🙂
Peanut Butter Toffee Cookies
Peanut Butter Toffee Cookies are so soft and chewy with little hints of toffee and chocolate throughout! You will absolutely LOVE these!
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 degrees. 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.
Nutrition
Calories: 172kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 95mg | Potassium: 56mg | Fiber: 1g | Sugar: 14g | Vitamin A: 213IU | Calcium: 12mg | Iron: 1mg
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!
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.
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.
Ohhh just beautiful! Soft cookies are definitely the best.
These look so mouth-watering and delicious! I just want to whip up a batch right now and eat the whole batch 🙂
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 sound like a fabulous treat! Love the toffee + PB combo!
I think the words you’re looking for are “muy caliente”, lol
love the cookies!!
Ooo peanut butter AND toffee! Yes, please!
Oh, I absolutely hate family reunions. Hate them.
But the cookies, man. They do make it a little more bearable. 😉
These look delicious! I never thought to put toffee in a peanut butter cookie. What a great idea!
Soft and yummy goodness that I need in my life today!!!
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!!
I keep an endless supply of toffee bits in my cupboard for times like these 🙂
p.s. PINNED!!
I see cookie-making in my future! mmmm-MMMM!
Yum! I adore cookies that are soft and bonus that they have toffee in them-swoon!
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! 🙂
These are my cookie dream come true! They look so soft and chewy and combine my favorite flavors!
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!
What perfectly chewy cookies! Love the idea of adding toffee bits to peanut butter cookies!
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 😉
[…] Cookies definitely don’t make my life easier. Cake also falls under this category. […]
I saw these and came running! I love toffee & PB together!
Cant wait to make these! Thanks for sharing!
[…] and I made these peanut butter toffee cookies this week and they were soooo good! You must try […]
Could you make these with creamy Jif if you didn’t have natural PB on hand? Or would they not come out right?
Thanks!!
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.
[…] [adapted from Lauren's Latest] […]
[…] 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 […]
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!
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!!
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.
[…] Soft-Baked Peanut Butter Toffee Cookies–these are my husband’s favorite cookie! […]
I made these last night, minus the toffee bits, delicious!
[…] Cookies definitely don’t make my life easier. Cake also falls under this category. […]
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
Peanut butter cookies – levelled up!! My family loves these