Easy Toffee Cookie Recipe
One of my favorite cookies are my blog are these Peanut Butter Chocolate Chunk Cookies And one of my favorite, but underused, add-ins are toffee bits. Why not combine the two? So I did. I recently saw Heath Milk Chocolate Toffee Bits in the Target baking aisle and promptly tossed them in my cart for a rainy day. Toffee bits remind me of riding my bike to Dairy Queen for Heath Bar Blizzards during the summer when I was a kid. It was an extra quarter to get like quadruple the amount of Heath bar chunks. Money well spent.
The rainy day came much sooner than anticipated in the form of these soft, slightly chewy, extra peanut buttery cookies loaded with toffee bits. I used my recipe for Peanut Butter Chocolate Chunk Cookies and instead of adding chocolate chunks, I added the toffee and milk chocolate bits. No earth-shattering changes made, but the recipe is so good as written, and I didn’t want to mess with it much. That recipe boasts, “There’s no flour, no butter, and no white sugar used”, and it’s one of my most popular recipes on Pinterest.
These toffee crunch cookies are the same. There’s no flour, butter, or white sugar added. Please don’t write to tell me that brown sugar is really just white sugar with molasses. I’ve been told that one or four hundred times. I am not making a health claim about the sugar. I am making a taste claim. I love the way brown sugar-based cookies taste. And brown sugar always creates softer cookies than those made with white sugar and these are wonderfully soft. Because there’s no butter and no flour to dilute the flavor, you’re left with intensely peanut buttery cookies. The best kind.
The recipe makes 12 to 14 cookies. Perfect when you don’t want or need the temptation that comes from having oodles of peanut butter cookies just laying around. The crunchy toffee adds an amazing texture contrast to an otherwise buttery soft dough. They also add slight saltiness, playing up the salty-and-sweet element. There’s just enough chocolate to add flavor, without detracting from the full-on peanut butter punch these cookies pack. My family said these are the best cookies I’ve ever made. Grab the napkins. Enjoy.
What’s in the PB Toffee Bit Cookies?
To make these peanut butter toffee cookies, you’ll need just six basic ingredients:
Creamy peanut butter Light brown sugar Egg Vanilla extract Baking soda Heath Milk Chocolate Toffee Bits
How to Make Toffee Bit Cookies
These toffee crunch cookies couldn’t be easier to make! Just cream together the butter, sugar, egg, and vanilla until completely smooth (this will take about 5 minutes). Stir in the baking soda and toffee bits, then roll the dough into balls and chill for at least 2 hours. Once chilled, the dough can be baked. You want to bake the cookies just until the edges are set and the tops are barely set, even if slightly under baked in the center.
Can I Use a Natural Peanut Butter?
No! I bake with either Jif Creamy or store brand peanut butter from Ralph’s grocery store. It’s half the price of Jif and I get similar results. Don’t use natural or Homemade Peanut Butter. It will exacerbate the oily issues, cause the cookies to spread, and bake thin and flat. Sometimes people write to say they baked with natural peanut butter and had success, but it’s a gamble.
Can I Make the Cookie Dough in Advance?
There’s no harm in making the dough, forming it into balls, and keeping them in the fridge for up to 5 days before baking, or freezing unbaked dough for up to 4 months. Bake as directed whenever you’re ready to bake. I have at least 10 different kinds of unbaked cookie dough at any given time just hanging out in my fridge and freezer. Rainy days.
Tips for Making Toffee Cookies
You must really cream the first four ingredients together, very well, for at least 5 minutes, and more if you’re not using a stand mixer. Don’t shortchange this step. The dough is oily. There’s no flour and nowhere for the oil to be absorbed, so the dough is oily, and some brands of peanut butter are more oily than others. You must chill the dough for at least 2 hours. No exceptions. Warm, limp, oily, flourless dough becomes a hot mess in the oven and your cookies will turn into crispy pancakes.
More Toffee Desserts:
ALL OF MY RECIPES FEATURING TOFFEE! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Spiced Toffee Cake with Brown Sugar Frosting — Looking for recipes using spice cake mix? Make this spiced toffee cake! It’s an EASY, soft, and fluffy spice cake with toffee bits inside and on top!! The frosting is AMAZING and takes this cake over the top!!
Toffee Bars — An ultra butttery base made with almond extract and topped with chocolate and toffee bits! An easy dessert that’s ready in 15 minutes but tastes like you slaved over it!
Pumpkin Caramel Poke Cake — Easy and the best pumpkin cake ever! Two kinds of caramel sauce, toffee bits, chocolate chips, whipped topping and more!
Toffee Butterscotch Cake — Butterscotch sundae topping isn’t just for ice cream – it makes AWESOME poke cakes!! Along with the irresistibly crunchy toffee bits, this is a perfect fast and EASY cake everyone will love!!
Graham Cracker Toffee Bars— If you’re looking for a recipe that will disappear at holiday parties, cookie exchanges, neighborhood potlucks, or school bake sales, this graham cracker toffee is a guaranteed winner!!
Melt in Your Mouth Homemade Toffee — Irresistible, buttery, ADDICTIVE, and just melts in your mouth!! EASY and perfect for holiday parties, gift-giving, or cookie exchanges!!
Chocolate Gingerbread Cake — An EASY, no mixer cake that’s perfect for the holidays!! Chocolate and ginger are amazing together! The GINGER spiced whipped cream is the literal icing on this cake!!
