A classic peanut butter cookie recipe with added sweetness from milk chocolate almond toffee bits
Peanut Butter is one of my favorite ingredients used in baking cookies. It changes a cookie structure, essentially working like flour in a recipe, thickening the dough and softening at the same time. Peanut Butter adds flavor and protein, while keeping the baked cookie soft and chewy. Peanut butter cookies were the second cookie we started selling in our cookie bakery, right after chocolate chip! It was always a popular choice with cookie buyers. I love baking with it.
For this recipe, I started with my classic peanut butter cookie recipe and added broken pieces of milk chocolate almond toffee candies. I used Heath® miniatures for this recipe. I purchased a 12 ounce bag and used approximately half of the bag or 6 ounces. Using a sharp knife, I cut the mini bars into 4 pieces. If some of the pieces fall apart, it’s ok. You can also use toffee bits available also in your grocery store, but I like the larger chunks for maximum chocolatey bites. This peanut butter recipe is both crunchy and chewy but maintains a soft texture. It’s one you’ll want to bake these homemade cookies again and again!
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- 4 ounces unsalted butter (1/2 cup or 1 stick)
- 3 ounces white granulated sugar (1/3 cup)
- 3 ounces brown sugar (packed ⅓ cup)
- 4 ounces creamy peanut butter (1/2 cup)
- 1 large egg
- 1 tsp pure vanilla
- 6 ounces all-purpose flour (1⅓ cup)
- ½ tsp kosher salt
- ¾ tsp baking soda
- 6 ounces milk chocolate toffee bars, cut up into chunks
- Preheat oven to 350 degree.
- Cream butter, sugars and peanut butter
- Add eggs and vanilla and mix until well blended
- Add flour, baking soda and salt and mix in. Don't overbeat, just until all ingredients come together
- Stir in 6 ounces of toffee bars.
- Portion cookies using a large spoon or cookie scoop
- Bake on parchment lined or lightly greased cookie sheet 12-14 minutes in 350 degree oven.
These were perfect. Thank you!