Peanut Butter Toffee Chocolate Chip Cookies are FULL of tasty little bites throughout each cookie. This is a hefty cookie, worthy of a glass of your favorite milk.
I had an unexpected day off this week, due to what I thought was a sick bambino. In retrospect, I think the sore throat he had was due to how parched and dry our house is right now. Even running a humidifier nonstop hasn’t helped at all.
I will be SO glad when I don’t have to look at that white sky garbage for a few months.Yep. More flippin’ snow. So, to combat the supreme annoyance with Mother Nature and to give the bambino something to do besides beg to watch TV all day, we made Peanut Butter Toffee Chocolate Chip Cookies.
This is definitely a cookie worthy of a crappy day. Or a cold glass of milk. They were great with my coffee, but I’m sure they’d be just as delish with a cup of tea.
All that aside, I really REALLY hope this is winter’s last gasp. We could all use some sunshine and warmth!
- 1 C (2 sticks) unsalted butter
- 1 C creamy peanut butter
- 1 C light brown sugar
- 1 C sugar
- 2 large eggs
- 1 Tbsp. vanilla
- 1 tsp. baking soda
- 1 tsp. salt
- 3 C all-purpose flour
- 1 8oz package milk chocolate toffee bits
- 2 C semi-sweet chocolate chips
- Preheat oven to 350°F. Line two to three baking sheets with silicone or parchment.
- In a separate bowl whisk together baking soda, salt, and flour. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, and sugars together until creamy. Add the eggs and the vanilla and mix until well combined.
- Drop the speed to low, and slowly add the flour mixture. Fold in the toffee chips and chocolate chips.
- Using a small (1 Tbsp.) scoop, place the cookies on the prepared baking sheets. Bake for 10 minutes. Cool 3 minutes on baking sheet, then cool completely on wire racks.