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Peanut Butter Toffee Cookies

  • yield: Makes 24

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Ingredients

  • 3/4 cup all-purpose flour (spooned and leveled), plus more for fingertips
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup smooth peanut butter
  • 1 large egg
  • 2 chocolate-covered toffee candy bars (1.4 ounces each), chopped

Cook's Note

Store in an airtight container at room temperature, up to 2 days.

Directions

  1. Step 1

    Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.

  2. Step 2

    In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee.

  3. Step 3

    Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.

Source
Everyday Food, May 2007


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Reviews (25)

  • 9 Jun, 2014

    This recipe came out well. I followed other posters' advice and doubled the Heath bits. I also put them in airtight containers as soon as they were cool, so they didn't get hard as others mentioned. Decadent and delicious!

  • 16 Dec, 2012

    Kind of disappointed in this recipe. The raw dough is pretty amazing. I would really suggest using a dough that produces a softer cookie and use double the candy bar quantity. This would make the cookie a true Martha Stewart cookie!

  • 16 Dec, 2012

    Kind of disappointed in this recipe. The raw dough is pretty amazing. I would really suggest using a dough that produces a softer cookie and use double the candy bar quantity. This would make the cookie a true Martha Stewart cookie!

  • 15 Dec, 2011

    AMAZING peanut butter cookies!! everyone i know who has tried my cookies love them!! i put in a little extra peanut butter and i use Heath candy bars... also add a little extra of the candy bars! they are a big hit when i do my holiday baking every year!!

  • 22 May, 2010

    I didn't love these cookies. They were heavy lumps. Sorry.

  • 19 May, 2010

    LOVE YOUR RECIPES, HOW EASY THEY ARE TO FOLLOW. NOT TOO MANY STEPS. THAT'S THE KIND I LIKE. QUICK AND TO THE POINT RECIPES. WANT TO TRY THEM ALL!!! GRACIAS!!!!

  • 19 May, 2010

    mommcats, the postal service has flat rate boxes that would be perfect for shipping goodies. Doesn't matter how much it weighs, it's one flat rate. They now have a couple of sizes available at the flat rate.

  • 19 May, 2010

    Mommacats, just raise your eyes about 3/4 inch up the page and you'll see that there already IS a feature on "Best Cookies for Shipping." Linked to it is a whole series of tips on how to ship, as well. Sometimes it's a good idea to search before making a request.

  • 19 May, 2010

    I too would love to see a collection of goodies that can bne sent to military members by mail. My son is stationed in the U.S., but still loves to receive (and so do his fellow sailors) my home made goodies. I try to get them straight from the oven to the packaging to the post office, but sending overnight is costly, so I just package as well as I can and send priority mail.

  • 19 May, 2010

    Hi KrazyKow - do you think that bar one would work ? Rolos sound good too. Must try this recipe on the weekend.

  • 20 May, 2009

    These were a big hit!

  • 13 Nov, 2008

    I'll take Martha's version here, Idol. IDOL< you use too much sugar, 1 cup? with NO flour? Yikes, not me, though I"m no professional baker either. HOw many toffee chips would you use here?

  • 25 Jul, 2008

    this is also my new favourite cookie recipe. in south africa we have a candy bar called Rolo's, so i used them and it came out great. the best is when you dip the cookie in hot coffee and the little chocolate/caramel bits go all soft and melty

  • 14 Jul, 2008

    I just made these for the third time but this time used natural P.B. from Trader Joe's (organic) that had a lot of separation. It did not come out as well as when I used PB that does not separate... much drier

  • 22 Jun, 2008

    I just made Martha's peanut butter cookies and now I wish I had made these! I'm sending the cookies to a friend stationed in Afganistan who loves peanut butter. I put the cookies in a vacuum sealed bag and am hoping they will be good when they get there. With the chocolate in these cookies, I think they might get too gooey/melted. What do you think?

    Martha, I would LOVE for you to do a show on homemade items we could sent to our loved ones overseas.

  • 9 Jun, 2008

    nice recepy

  • 9 Jun, 2008

    Thanks Idol for that tip, I will try them without the flour, and with regular toffee bits.

  • 8 Jun, 2008

    TOFFEE BITS ARE AVAILABLE RIGHT NEXT TO YOUR CHOCOLATE CHIPS IN
    THE BAKING AISLE....THEY HAVE REGULAR AND CHOCOLATE COVERED...I KNOW THEY ARE AVAILABLE AT WALMART.....MAKING THIS COOKIE THIS WEEK...THINK I'LL TRY MARTHA'S VERSION. THESE SOUND AWESOME....

  • 2 Jun, 2008

    You do not need the flour or the butter. PB has enough fat in it. 1c PB, 1c sugar,1egg - slightly beaten and 1 t baking soda. Cream PB and sugar, add egg and baking soda to combine. Add candy, bake 10 minutes until slightly golden. A
    great cookie without the flour (wheat

  • 28 May, 2008

    I used 1 large Symphony Bar (by Hershey's) for 2 batches.
    Also, used crunchy peanut butter

  • 28 May, 2008

    Heath bar's would be wonderful. I have used them in other cookies.

  • 28 May, 2008

    Probably 'Skors' chocolate bars would be great!!

  • 28 May, 2008

    Probably 'Skors' chocolate bars would be great!!

  • 28 May, 2008

    any suggestions on what candy bar works best for these???

  • 22 Jan, 2008

    one of my husband's favorite cookies!