Peanut butter could possibly be heaven on earth. I mean, I’m not religious at all, but I’d gladly make exceptions for peanut butter. Smooth, delicious peanut butter. Just writing about this is making my taste buds excited. Yeah, I’m that kinda person who eats pb straight out of the jar with no shame. Oops. Only after eating too much do I realize that half my daily calorie allowance has just gone down the drain.. or should I say “gone down my throat”. Peanut butter is sneaky, man.
So, in hindsight, these cookies were probably a very bad idea. Peanut butter AND toffee? We need to lock these cookies up because they are dangerous. So very dangerous. I’m hoping I learned my lesson after scarfing down cookies until I was miles deep in a sugar coma. The combination of peanut butter cookie interlaced with buttery toffee bits is addicting, so be careful (or else before you know it, half the batch of cookies will have disappeared mysteriously)!
peanut butter toffee cookies
adapted from brown eyed baker
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter
- 1 cup peanut butter
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 2 large eggs
- 2 tsp vanilla extract
for the toffee
Place a sheet of parchment paper on a baking sheet, and lightly oil it.
In a medium saucepan, heat all ingredients over medium heat, stirring constantly, until the mixture is almond brown in color, about 10-15 minutes.
Pour the toffee out onto the prepared baking sheet, and let cool until completely hardened. Once completely solid, use a wooden mallet or knife to chop the toffee into small bits.
for the cookies
Stir the flour, baking soda, baking powder, and salt together in a medium bowl.
In the bowl of a stand mixer, beat the butter and peanut butter until combined. Add the sugars and beat until fluffy, about 3 minutes.
Beat in the eggs, then the vanilla, one at a time, until combined. Add the dry ingredients, and mix on low speed until just combined. Fold in the toffee bits. Chill the dough for at least one hour, or preferably overnight.
Once chilled, preheat the oven to 350°F. Roll out 2 tablespoon sized balls of dough, and place onto a parchment covered baking sheet. Bake for 10-12 minutes, until slightly browned on the edges. Cool cookies on baking sheet until set enough to pick up, then enjoy!