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Soft Baked Peanut Butter Toffee Cookies

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IMG_0141 WHAT a crazy weekend I’ve had! As you all know, I’ve been in California for a family reunion. Really glad we came and as it turns out, I learned a few things while here:

1. There is horrible traffic here!! {And I thought Portland was bad! Yikes…}

2. My children are evil when they don’t get enough sleep. I love them and all, but seriously. I wanted to murder them after 9 pm.

3. There are members of my husband’s family that I just met for the first time this last weekend. And there are even more that I still have yet to meet. And this is just one side of his family! Did I mention I can’t remember half of their names? Oh, and lucky me–I get to do this all again with the other half of his family at the end of the month. #joy #kiddingbutnotreally #heavenhelpme

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4. I sweat unprettily and have a lot of clothes that don’t hide sweat well.

5.  It’s muchos caliente in Paso Robles, California and surrounding areas. {Hence #4}

6. I love Costco cookies. I never ever buy them because if I did, I’m positive I would eat them ALL. But of course they had a million cookies at the reunion and I ‘sampled’ all of them. 17 times. Ya know, because I forgot if I liked them or not.

7. Aaaand, funny thing about cookies is now I want to eat them all the time. CURSE my wicked cravings for carbs!! I had a touch of the carb addiction during pregnancy, but now that I’m nursing my baby, it’s turned into a problem. I’m seriously one cupcake away from needing an intervention.

But pretty sure I won’t be having one until 2 pm today, so we’re good! Until then, 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. IMG_0134If you’re a peanut butter fan, then you will absolutely LOVE these! Add in a little toffee bit action and you’ve got yourself a serious contender for 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.IMG_0145Anyways, you should get around to making these little buddies REAL soon because you will lurve them! Enjoy 🙂

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Soft Baked Peanut Butter Toffee Cookies

Talk about the best kind of cookie! Soft and chewy with little hints of toffee and chocolate throughout this peanut butter cookie! Make these asap! You won't be sorry.

Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 2 dozen

Ingredients

  • 1/2 cup softened butter
  • 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

  1. Preheat oven to 350 degrees. Line 2 baking sheets with silicone baking mats or parchment paper and set aside.
  2. 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.

 

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Comments

  1. 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!

    Reply

  2. 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.

    Reply

  3. 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.

    Reply

  5. These look so mouth-watering and delicious! I just want to whip up a batch right now and eat the whole batch 🙂

    Reply

  6. 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!

    Reply

  13. 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!!

    Reply

  19. 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!

    Reply

  23. Could you make these with creamy Jif if you didn’t have natural PB on hand? Or would they not come out right?

    Thanks!!

    Reply

  24. 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.

    Reply

  25. 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.

    Reply

    • 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!

      Reply

  26. 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!!

    Reply

  27. 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.

    Reply

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