These Peanut Butter Toffee Chocolate Chip Cookies are perfect to add to your fall 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 PEANUT BUTTER TOFFEE CHOCOLATE CHIP COOKIES:
INGREDIENTS:
(Full list of ingredients and instructions in printable recipe card.)
all-purpose flour
baking powder
baking soda
kosher salt
creamy peanut butter
unsalted butter
sugar
brown sugar
eggs
vanilla
milk chocolate toffee bits
milk chocolate chips
vegetable oil
INSTRUCTIONS:
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.
- 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.
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 recipes for fall baking:
Butterscotch Toffee Chocolate Chip Cookies.
Butterscotch Pumpkin Spice Cookies
Caramel Apple Snickerdoodles
Cranberry Orange Pecan Snickerdoodles
Why You Will Love These Peanut Butter Toffee Chocolate Chip Cookies
- The combination of flavors is delicious.
- They have a soft center and seem to melt in your mouth.
- This recipe serves a large crowd.
Frequently Asked Questions
Can I freeze these cookies?
Yes, I tested them by freezing them in Ziploc bags, with and without the topping. They tasted great both ways. If you freeze them with the topping, the chocolate may turn a little white.
This post was shared on Sweet Little Bluebird Weekend Potluck.
PEANUT BUTTER TOFFEE CHOCOLATE CHIP COOKIES
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
- 2 sticks 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
Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday, #WonderfulWednesday or #ThursdayFavoriteThings for more sharing fun! Don’t forget to Comment your link #’s so I can be sure to visit and you get a chance to be featured!
Does the dough have to be refrigerated before baking?
Hi. Thank you for checking out the recipe. No it doesn’t have to be refrigerated first. It seems like so many cookies turn out better when the dough is chilled a little first but this one doesn’t need to be. Hope you like them.
I do not have a stand mixer. Can I use a regular electric hand mixer?
Hi. Yes you sure can use a hand mixer. Thank you for checking out my recipe. Hope you like them. Have a great weekend.
Yummm these look soooo good! I’d love for you to come link up at my weekly link party for a chance to be featured! https://www.ourtinynest.com/2022/11/30/weekly-wednesday-link-party-324/
I want some
Love it when a plan comes together to use what you have and create something new.
Found your post on The Country Cook.
My entries are Keto Almond Cream Cheese Pancakes; German chicken burger and Vegetarian Burger Patties
Hope you will join/share M-Sat at https://esmesalon.com/tag/seniorsalonpitstop/
These sound heavenly! Going to make them for my kids and grandkids this Sunday and let you know how they liked them. My grandkids range from 22 – 28 by the way! I try to bake a new cookie every month when I have the whole family over for dinner once a month. A time where we can all connect for a few hours.
Thank you. You are a sweet grandma! I am sure they appreciate it. What a great tradition you have. I have to make them tomorrow for a group gathering. Please let how they liked them and if you have any problems. I always hope that everything gets typed correct and my recipes turn out for people. I double check everything when I write them up and type them.
My grandkids loved them! I gave some to a neighbor of mine and he asked for the recipe. And received a thank you card ! I will be making these again. They are up there with my salted caramel chocolate chip cookies. Thanks for such a delicious cookie!
Debbie, Thank you so much. You are so kind. I’m glad they liked them and thank you for sharing the recipe. Have a good rest of the week.
Hi Debbie. I made these cookies today and they were a little puffy when I took them out of the oven. This has never happened, and I have made them many times over the past few years. I took a small glass and lightly touched the top of the cookie. They flattened out more as they cooled on the pan. I didn’t think they would look as pretty with the topping if they were puffy. I guess the heat & humidity from the weather may have caused this.
I made the cookie and it was sooooo good. Will make again. All my grandkids liked it!