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Homemade Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies photo

Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies

These cookies are a delightful fusion of creamy peanut butter, crunchy toffee, and rich chocolate!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1 cup creamy peanut butter Avoid natural or homemade varieties
  • 1 cup light brown sugar Packed
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 8-ounce bag Heath Milk Chocolate Toffee Bits

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Cookie scoop or spoon
  • Cooling rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine peanut butter, brown sugar, egg, and vanilla extract. Beat until smooth.
  3. Sprinkle in baking soda and mix until combined, being careful not to overmix.
  4. Fold in the toffee bits gently into the cookie dough.
  5. Portion out the dough onto a baking sheet lined with parchment paper, leaving space between each.
  6. Bake for 10-12 minutes until golden around the edges and slightly soft in the center.
  7. Let cool on the baking sheet for about 5 minutes before transferring to a cooling rack.

Notes

  • Store cooled cookies in an airtight container at room temperature for up to a week.
  • Freeze cookies in a single layer for up to three months, separating layers with parchment paper.
  • To rewarm, microwave for a few seconds or bake at 350°F for about 5 minutes.