Description
Delicious Peanut Butter Toffee Cookies that are chewy on the inside and slightly crispy on the edges, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup toffee bits
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened unsalted butter, creamy peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the toffee bits using a spatula.
- Drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Let the cookies cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
Notes
- For a vegan option, use a flax egg instead of a regular egg.
- Almond butter can replace peanut butter for a different flavor.
- Use coconut sugar instead of brown sugar for a healthier alternative.
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies in a freezer-safe bag for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Peanut Butter, Toffee, Cookies, Dessert, Baking