Simple to bake, but absolutely delicious, these Peanut Butter Toffee Cookies will remind you that chocolate-covered toffee is the perfect baked good add-in!
(This recipe for Peanut Butter Toffee Cookies was originally published in October 2008, but has been updated with new photos and content in 2019).
There are lots of candies I believe are totally underrated (Mounds/Almond Joys, Charleston Chews, Midnight Milky Ways to name a few), but none so much as Heath Bars. Or really, chocolate-covered toffee in general. I’ve been making my own toffee during the holiday season for a few years now (it’s taken me a while to perfect it!), and then I sadly seem to forget about it the rest of the year. But guess what? Chocolate-covered toffee makes for a delightful add-in to baked goods and you don’t even have to make your own because it’s sold in bar (Heath and Skor) form, as well as baking bit form. In my ever so humble opinion, chocolate-covered toffee is better than chocolate chips in pretty much every dessert. And when combined with peanut butter in desserts? You’ll wonder why you haven’t been paying more attention to toffee either.
PEANUT BUTTER TOFFEE COOKIES RECIPE
There’s nothing difficult about baking these peanut butter toffee cookies. You can either use a stand mixer or a hand mixer to mix the batter, but if you don’t have either, you can mix them by hand (it just gets a little sticky with the peanut butter). Whisk together the flour, baking soda, and salt in a medium bowl. Then, in the bowl of a stand mixer or in a large bowl with a hand mixer, beat together butter and rown sugar. Add the peanut butter and egg and beat it until smooth. Slowly added the flour mixture and mix until just combined, taking care not to over-mix.
Then it’s time to fold in the chocolate-covered toffee pieces. I used the baking Heath Bar bits, but you could also chop up a Heath Bar or a Skor Bar. Fold them into the batter.
Yay for perfectly baked cookies that are packed with some of my favorite flavors! I sprinkled some more toffee bits on top to make these peanut butter toffee cookies extra delicious. I also ate a few handfuls out of the bag. Just keeping things honest!
And now I think a peanut butter toffee candy bar needs to be invented. Why is this not a thing yet?? Stay tuned because I have a feeling I’m going to have to start developing more peanut butter toffee desserts right here. The combination is just too delicious to be ignored anymore.
And these cookies will definitely be baked over and over again in my house!
Do you love toffee, too?
I don’t have nearly enough toffee recipes on my blog, but check out my Pretzel Stout Pancakes with Toffee Sauce or my Peanut Butter Toffee Cheesecake Dip. I’m also really excited to make this Kahlua Toffee Chocolate Trifle from The Life Jolie!
Peanut Butter Toffee Cookies
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 6 Tbsp unsalted butter, room temperature
- 1/2 cup packed brown sugar
- 6 Tbsp creamy peanut butter
- 1 large egg
- 1/2 cup chocolate covered toffee bits
- Pre-heat oven to 350 degrees.
- In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together butter and brown sugar. Add peanut butter and egg to mixture and beat until smooth.
- Slowly add flour mixture and mix until just combined, taking care not to over-mix. Fold in toffee bits.
- Drop about 1 1/2 Tbsps of cookie dough onto baking sheets (I like to use a cookie scoop), placing dough about 2 inches apart. Bake for 20 minutes until cookies are just turning golden.
- Let cookies cool on the pan for a couple minutes before moving to wire racks to cool completely.