These Peanut Butter Cookies are no exception. The recipe is an old stand-by from Betty Crocker’s Cookbook, a gift I received many years ago for our wedding. The cookies have stood the test of time, always receiving rave reviews.
But guess what? They just got better! The addition of toffee bits combines deliciously with the peanut butter and gives an extra chewiness to the centers while the outer edges remain crisp and melt-in-your-mouth yummy. If you want an old fashioned tried and true treat with a fun new twist, make up a batch of these Peanut Butter-Toffee Cookies. If you get a sweet tooth one evening, pour a glass of cold milk and reach into the cookie jar only to feel a lot of empty space, perhaps my mouse has moved into your house.
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Peanut Butter-Toffee Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
These Peanut Butter-Toffee Cookies combine the classic flavor of peanut butter with the chewy sweetness of toffee bits, creating a delightful treat with crisp edges and soft centers.
Ingredients
- 1 cup cup (240 ml) granulated sugar
- 3/4 cup (180 ml) packed brown sugar
- 1 cup (240 ml) peanut butter
- 1/2 cup (115 g) shortening
- 1/2 cup (115 g) butter
- 2 large eggs
- 2 1/2 cups (600 ml) all purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 1 8 oz (225 g) bag toffee bits (I use Heath Bits O' Brickle Baking Bits found near the chocolate chips at most larger groceries)
Instructions
- Preheat oven to 350°F (175°C). Line 2 sheet pans with parchment paper.
- In the bowl of an electric mixer, combine granulated sugar, brown sugar, peanut butter, shortening, butter, and eggs. Mix on medium speed until the mixture is fluffy and well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in the toffee bits until evenly distributed throughout the dough.
- Drop rounded tbsp of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a more traditional look, flatten each ball of dough in a crisscross pattern with a fork dipped in sugar.
- Store cookies in an airtight container at room temperature for up to a week.
- These cookies pair wonderfully with a glass of cold milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 150
- Fat: 8
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
- Cholesterol: 15
If You Liked This Recipe, You’ll Love These
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- Nutella and Peanut Butter Sandwich Cookies
- Chocolate Chip Peanut Butter Cookies
Frequently Asked Questions
What does the toffee actually do beyond adding sweetness?
The article is specific: the 8 oz (225 g) bag of Heath Bits O’ Brickle toffee bits gives extra chewiness to the centers while the outer edges remain crisp and melt-in-your-mouth. It’s a textural contrast the plain peanut butter cookie doesn’t have. 
Where do I find toffee baking bits?
The recipe names the product exactly: Heath Bits O’ Brickle Baking Bits, found near the chocolate chips at most larger grocery stores.
Why does this recipe use both shortening and butter?
The recipe uses ½ cup (115 g) shortening alongside ½ cup (115 g) butter. Shortening helps the cookies hold their shape and contributes a softer, more tender crumb, while butter provides the flavor. This combination is from the Betty Crocker cookbook base the recipe is adapted from.
Should I flatten these cookies before baking?
It’s optional. The notes say for a more traditional look, flatten each ball of dough in a crisscross pattern with a fork dipped in sugar before baking — the classic peanut butter cookie presentation.
Really good cookies, thanks!
Not sure what I did wrong! My cookies did not spread and when they cooled, hardened. ????
I have been looking for a recipe that included toffee and peanut butter! All the recipes I have tried lead me to the traditional pb cookie. These cookies spread beautifully! I only used 2 cups of flour because I feared they would not spread. Thanks for sharing!