peanut butter tOffee cOOkies

AuthorHeather WallaceCategoryDifficultyBeginner

Everyone loves the classic peanut butter cookie.

This recipe is a spin on that memorable cookie from childhood with a little bit of a crunch with Heath Toffee bits mixed in and sprinkled on top. Best of all they whip up in no time at all.

The first time we had these cookies I came home from a long day at work to find my husband had looked up a Hershey's recipe and changed it a bit...he had baked a bunch of cookies and they were waiting for me cooling on the counter. I was both impressed and pleasantly surprised! We have dubbed the recipe to be his now but I gave it a go myself for this post and they don't disappoint. 

Yields25 Servings
Prep Time15 mins
 ½ cup butter, room temperature
 ¾ cup creamy peanut butter
 1 1/4 cup packed brown sugar
 3 tbsp milk
 1 tbsp pure vanilla extract
 1 large egg
 1 1/2 cup flour
 ¾ tsp baking soda
 ¾ tsp salt
 8 oz package Heath Bits 'O Brickle Toffee Bits, divided
Mix Wet Ingredients . . .
1

Preheat oven to 375°F.

In a large mixing bowl beat 1/2 cup of butter and 1 1/4 cup of brown sugar with an electric mixer on medium speed until creamy; add 3/4 cup of peanut butter, 3 tablespoons of milk, and 1 tablespoon of pure vanilla extract and continue to beat until well blended.

Add 1 large egg and beat just until combined.

Sift Dry Ingredients . . .
2

In a separate bowl sift together 1 1/2 cup of flour, 3/4 teaspoon of baking soda, and 3/4 teaspoon of salt; gradually beat into peanut butter mixture.

Stir in an 8-ounce package of toffee bits reserving 1/4 cup for topping.

Bake and Enjoy . . .
3

Drop 2 tablespoons per cookie onto a baking sheet and top with a sprinkle of reserved toffee bits.

Bake 8-10 minutes.

4

Cool 5 minutes before removing from baking sheet to a wire rack.

Let cool completely.

Ingredients

 ½ cup butter, room temperature
 ¾ cup creamy peanut butter
 1 1/4 cup packed brown sugar
 3 tbsp milk
 1 tbsp pure vanilla extract
 1 large egg
 1 1/2 cup flour
 ¾ tsp baking soda
 ¾ tsp salt
 8 oz package Heath Bits 'O Brickle Toffee Bits, divided

Directions

Mix Wet Ingredients . . .
1

Preheat oven to 375°F.

In a large mixing bowl beat 1/2 cup of butter and 1 1/4 cup of brown sugar with an electric mixer on medium speed until creamy; add 3/4 cup of peanut butter, 3 tablespoons of milk, and 1 tablespoon of pure vanilla extract and continue to beat until well blended.

Add 1 large egg and beat just until combined.

Sift Dry Ingredients . . .
2

In a separate bowl sift together 1 1/2 cup of flour, 3/4 teaspoon of baking soda, and 3/4 teaspoon of salt; gradually beat into peanut butter mixture.

Stir in an 8-ounce package of toffee bits reserving 1/4 cup for topping.

Bake and Enjoy . . .
3

Drop 2 tablespoons per cookie onto a baking sheet and top with a sprinkle of reserved toffee bits.

Bake 8-10 minutes.

4

Cool 5 minutes before removing from baking sheet to a wire rack.

Let cool completely.

peanut butter tOffee cOOkies
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