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
Units
Scale
- 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