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Chocolate Peanut Butter Toffee Cookies

These triple-threat cookies are especially irresistible straight out of the oven when they’re still warm.
By Chris Scheuer
Chocolate Peanut Butter Toffee Cookies

Chocolate Peanut Butter Toffee Cookies
 
Prep Time
Cook Time
Total Time
 
These triple-threat cookies are especially irresistible straight out of the oven when they're still warm.
Author:
Recipe Type: Dessert
Serves: 12 cookies
Ingredients
  • 6 tablespoons (¾ stick) butter
  • 12 ounces semisweet chocolate chips, divided
  • 2 ounces unsweetened chocolate
  • 2 extra-large eggs
  • 2 teaspoons pure vanilla extract
  • ¾ cup sugar
  • ½ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 ½ cups roughly chopped pecans
  • ? cup peanut butter chips, such as Reese’s
  • 1 cup toffee bits
Instructions
  1. Preheat the oven to 325? F. Line a few sheet pans with parchment paper. When oven is preheated, place pecans in a small pan and toast for 10 minutes or until crisp and golden. Set aside to cool while making batter.
  2. Place the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, in a microwave-safe bowl. Heat on high for 1 minute, remove from microwave and stir. Heat for another 30 seconds, then stir again. Repeat until mixture is just melted. Cool for 15 minutes.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 more minutes, until the batter is thick and falls back on itself in a ribbon. Set aside.
  4. With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula.
  5. In another bowl, combine the pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the toffee bits and fold it into the chocolate mixture. Scoop rounded mounds of batter 1 inch apart onto the prepared sheet pans.
  6. Bake for 13-15 minutes. (I like to under bake them slightly, so that they're soft and chocolatey in the centers and crisp on the outsides. Cool on the baking sheets.
Chris Scheuer

Chris Scheuer

Crescentia "Chris" Scheuer is the creator of The Café Sucré Farine food blog, which has been hugely successful since its inception in March 2011. Her recipes are seen on Foodgawker, TasteSpotting, Gourmet Live, Bon Appétit Bloggers, Foodista and other international food sites. Her inspiration for creating new, innovative cuisine comes from an insatiable curiosity, a love of travel and family connections in the UK. She has taught cooking classes in Raleigh, NC, USA.

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Originally Published: August 16, 2013

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