Description
Delight in the perfect combination of rich peanut butter, crunchy toffee bits, and melty semisweet chocolate chips with these irresistible Peanut Butter Toffee Chocolate Chip Cookies. Soft and chewy with just the right amount of crispiness, they are a heavenly treat for any cookie lover.
Ingredients
Wet Ingredients
- 1 stick (113 grams) unsalted butter
- 1 cup (270 grams) creamy natural peanut butter, very well stirred
- 2 large eggs, at room temperature
- 1 tablespoon milk, any kind
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups (286 grams) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Sugars & Sweeteners
- 1 cup (200 grams) packed brown sugar, preferably dark brown
- 3/4 cup (150 grams) granulated sugar
Add-ins
- 1 1/2 cups (255 grams) semisweet chocolate chips
- 8 ounces (240 grams) toffee bits, Heath brand or homemade
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Line large rimmed baking sheets with parchment paper to prevent sticking and ensure even baking.
- Melt Butter and Combine with Peanut Butter and Sugars: In a microwave-safe bowl, melt the butter in 20-second bursts until fully liquefied. Stir in the peanut butter until well combined, then whisk in the brown and granulated sugars. Set this mixture aside to cool until it is just warm.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt. This step ensures even distribution of leavening agents and salt throughout the dough.
- Combine Wet and Dry Mixtures: To the cooled butter mixture, add the eggs, milk, and vanilla extract. Whisk thoroughly until fully incorporated. Then, fold in the flour mixture gently using a sturdy spatula just until combined. Reserve about a quarter of the chocolate chips and toffee bits for topping, and fold the rest into the dough. The dough will be thick and slightly greasy; this is expected.
- Scoop and Top Cookies: Using a large spring-loaded cookie scoop, portion the dough into 3-tablespoon rounds and place them onto the prepared baking sheets. Press the reserved chocolate chips and toffee bits firmly onto the tops of each cookie dough scoop for an attractive finish.
- Bake the Cookies: For soft cookies, bake for about 12 minutes or until the edges are lightly browned. For crispier texture, bake for around 14 minutes until the cookies turn a light golden brown.
- Shape and Cool: If using homemade toffee bits, immediately run a round cookie cutter gently around the edges of the cookies to perfect their shape while still warm. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Storage: Store cookies in an airtight container at room temperature for up to two days. Note that the cookies will soften the longer they sit.
Notes
- Use creamy natural peanut butter that is well stirred for the best texture and flavor.
- Reserving some chocolate chips and toffee bits for topping creates a beautiful presentation and added texture.
- Adjust baking time slightly depending on how soft or crispy you prefer your cookies.
- If using homemade toffee bits, shaping cookies immediately after baking helps maintain their perfect round shape.
- Cookies will soften over time; for best texture, enjoy them fresh within two days.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American