Chocolate Peanut Butter Toffee Cookies
- Total Time: 35 mins
- Yield: 12 cookies 1x
Description
These triple-threat cookies are especially irresistible straight out of the oven when they’re still warm.
Ingredients
- 6 tbsp (3/4 stick) butter
- 12 oz (340 g) semisweet chocolate chips, divided
- 2 oz (60 g) unsweetened chocolate
- 2 extra-large eggs
- 2 tsp pure vanilla extract
- 3/4 cup (180 ml) sugar
- 1/2 cup (120 ml) all purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1 1/2 cups (360 ml) roughly chopped pecans
- ⅔ cup (160 ml) peanut butter chips, such as Reese's
- 1 cup (240 ml) toffee bits
Instructions
- 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.
- Place the butter, 6 oz 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.
- 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.
- 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.
- In another bowl, combine the pecans, peanut butter chips, the remaining 6 oz 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.
- 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.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 290
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Frequently Asked Questions
Should these cookies be slightly underbaked on purpose?
Yes — the recipe bakes at 325°F for 13–15 minutes and the instructions explicitly note “I like to under bake them slightly, so that they’re soft and chocolatey in the centers and crisp on the outsides.” They are also cooled on the baking sheets rather than a wire rack, which continues the gentle carryover cooking without over-drying them.
Why are the pecans toasted separately before being added to the batter?
The recipe toasts 1½ cups of roughly chopped pecans in a 325°F oven for 10 minutes until crisp and golden before making the batter. Toasting intensifies their flavor and ensures they stay crunchy inside the chocolate-heavy dough, rather than steaming and softening during the 13–15 minute bake.
