Peanut Butter Toffee Chocolate Chip Cookies

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.


More frakking snow

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.

Peanut Butter Toffee Chocolate Chip Cookies - TramplingroseIt’s a mouthful of a name, but boy are these good cookies.

Peanut Butter Toffee Chocolate Chip Cookies - TramplingroseLoads of peanut butter, milk chocolate-covered toffee chips and semi-sweet chocolate chips. I had a few with the pictured cup of coffee there.

Peanut Butter Toffee Chocolate Chip Cookies - TramplingroseThis 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!

Yield: 5-6 dozen

Peanut Butter Toffee Chocolate Chip Cookies

Peanut Butter Toffee Chocolate Chip Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F. Line two to three baking sheets with silicone or parchment.
  2. In a separate bowl whisk together baking soda, salt, and flour. Set aside.
  3. 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.
  4. Drop the speed to low, and slowly add the flour mixture. Fold in the toffee chips and chocolate chips.
  5. 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.

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16 Replies to “Peanut Butter Toffee Chocolate Chip Cookies”

    • Why thank you! I’ve recently discovered just how good PB and toffee are together, and I’ve been trying to find as many different ways of combining them as I can!

  1. No more snow! :) But, if cookies are involved, the snow can’t be all that bad, right? Maybe I just need to make cookies so I feel better. Love toffee chips, so these cookies are right up my alley!

  2. These look so good! Found you on GOMI, but thought this would be a more appropriate place to ask – do you think it would work/have you tried halving the recipe?

    • Haha–I always get nervous whenever I get referrals from GOMI! :) As for halving the recipe, absolutely! The recipe I used doubled the original recipe she used, so you should be good!

      • No worries in this case – I was just clicking around on user’s profile globes because somehow I was unaware of them until last week.

        Glad to hear I can halve it – seemed like a huge batch.

        • Also meant to add that the photos really are great. I’m not sure if this will make sense, but they LOOK like they’re really soft and chewy, which is my kind of cookie.

    • Thanks! I highly recommend the cookies–They’re SO good. And thanks for the compliment on the photos too…I feel like I struggle with them sometimes.

  3. I must have done something very wrong. These were hard as rocks. Lifeless. The 3 cups of flour made them horrible. It is the same recipe as my normal “go-to” cookies, but that recipe calls for just 2 cups of flour. I made these to bring to church tomorrow but just can’t. I’m known for my delicious pb/toffee/choco chip cookies. These aren’t those. Great that everyone else had success. Can’t win them all …

    • I’m sorry the recipe didn’t turn out for you. If you have a tried-&-true recipe you use regularly, I’d stick with that. If it ain’t broke, don’t fix it, right?

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