These Peanut Butter Toffee Chocolate Chip Cookies are perfect to add to your holiday baking list.

I try to come up with a few new cookie recipes each year.  This one was actually created after I went through my pantry and wanted to use a few chocolate chips and toffee bits that I had leftover.  There was a big jar of peanut butter looking at me, so the idea came to me instantly.  The cookies have big flavor, so they had to have a big name.  Peanut Butter Toffee Chocolate Chip Cookies!

HOW TO MAKE THE COOKIES:

Preheat the oven to 350 degrees F,  and assemble the ingredients. In a medium size bowl, combine the flour, baking powder, baking soda, and salt: set aside.

1. In a large mixing bowl, on a medium speed of an electric mixer, beat together the peanut butter and butter until smooth.
2. Gradually beat in the sugar, brown sugar, eggs and vanilla. Beat on a medium speed of mixer for 2 minutes, or until smooth and well combined.
3. Add the dry ingredients, in three parts. Beat just until incorporated after each addition.
4. Stir in 3/4 cup of the toffee bits and 1/2 cup of the chocolate chips.

Time to bake.  I always bake my cookies on my baking stones. If using a metal baking pan, line with parchment paper.

Using a small scoop or teaspoon, drop dough onto ungreased cookie sheets

Bake for 10 minutes or until cookies are light golden brown.

Transfer to a wire cooling rack.  They are very good just at this point.  My husband sampled one and said it is the best peanut butter cookie he has ever tasted. The cookies have a soft center and it seems like they melt in your mouth.

Place remaining chocolate chips and the oil in a small, microwave safe bowl. Heat in microwave for 30 seconds and then stir. If chips are not melted, continue to heat and stir at 10 second intervals.

Drizzle melted chocolate over the cookies. Top with remaining toffee bits. Be sure to sprinkle the toffee bits before the chocolate hardens back up.

Place on a holiday serving platter.

I froze some with and without the topping and they both were great.  Love cookies that we can make ahead and freeze.

Another great cookie recipe for fall baking is my
Butterscotch Toffee Chocolate Chip Cookies. 

Here is the recipe,  hope you enjoy.

This post was shared on Sweet Little Bluebird Weekend Potluck.

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PEANUT BUTTER TOFFEE CHOCOLATE CHIP COOKIES

A basic peanut butter cookie taken to a new level by adding chocolate chips and toffee bit. A soft cookie in the center with so much flavor on top.

Course Cookies

Cuisine American

Keyword Peanut Butter Toffee Chocolate Chip cookies, Peanut Butter Cookies, Fall Cookies

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 48

Calories 250kcal

Author pamelashank2015

Ingredients

• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup creamy peanut butter
• 1 cup 2 sticks Real butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 8oz bag milk chocolate toffee bits
• 1 11.5oz bag milk chocolate chips
• 2 teaspoons vegetable oil

Instructions

• Preheat oven to 350 degrees F. In a medium size bowl, combine the flour, baking powder, baking soda, and salt: set aside.
• In a large mixing bowl, on a medium speed of an electric mixer, beat together the peanut butter and butter until smooth.
• Gradually beat in the sugar, brown sugar, eggs and vanilla. Beat on a medium speed of mixer for 2 minutes, or until smooth and well combined.
• Add the dry ingredients, in three parts. Beat just until incorporated after each addition.
• Stir in 3/4 cup of the toffee bits and 1/2 cup of the chocolate chips.
• Using a small scoop or teaspoon, drop dough onto ungreased cookie sheets.
• Bake for 10 minutes or until cookies are light golden brown. remove from the oven before bottom becomes dark brown as they become harder while cooling. Allow to cool about 2 minutes on the pan and then transfer to a cooling rack.
• Place remaining chocolate chips and the oil in a small, microwave safe bowl. Heat in microwave for 30 seconds and then stir. If chips are not melted, continue to heat and stir at 10 second intervals.
• Drizzle melted chocolate over the cookies. Top with remaining toffee bits. Be sure to sprinkle the toffee bits before the chocolate hardens back up.
• Makes 4 dozen.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.