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Peanut-Toffee Chip Cookies

Chopped peanuts plus toffee chips equals one delicious cookie!

  • Yield: Makes about 5 dozen
Peanut-Toffee Chip Cookies

Source: Holiday Baking 2002, Special Issue Holiday 2002

Ingredients

  • 2 cups all-purpose flour
  • 2 cups cake flour, not self rising
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2/3 cup firmly packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups toffee chips
  • 2 1/2 cups coarsely chopped peanuts

Directions

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment; set aside. In a bowl, whisk both flours, baking soda, and salt.

  2. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars. Beat on medium speed until fluffy, about 2 minutes, scraping down sides of bowl as needed. Add eggs and vanilla; beat until combined. Add flour mixture; beat on low speed until just combined. Using a wooden spoon, stir in toffee and peanuts. Form dough into 1 1/4-inch balls. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month. Thaw before baking.)

  3. Place dough on prepared baking sheets 2 inches apart. Flatten slightly with your palm. Bake until golden and just set, 10 to 12 minutes, rotating sheets halfway through. Transfer to a wire rack; let cool 5 minutes before placing cookies on rack to cool completely.

Cook's Note

Store in an airtight container, at room temperature, up to 1 week.

Reviews (10)

  • camr 13 Nov, 2008

    I found these rather greasy. I made the first few without refrigerating the dough first and they ran and were flattened and crisp. After a refrigerated the dough, they kept their shape better but were still to greasy. I would cut down on the amount of butter, or add a pinch more flour.

  • miracledebtor 13 Nov, 2008

    I found toffee chips surprisingly easily in a regular supermarket and one in a thrifty market that doesn't sell everything. I don't want to used bottled or canned peanuts or shell-on peanuts, how would I adapt peanut butter here?

  • kltoomians 12 Nov, 2008

    Heath Bars may be tasty...a little chocolate with the toffee couldn't hurt.

  • doribee 12 Nov, 2008

    Almost any "cookie" can be made as a "bar". Remember the great big birthday cookies sold in the cookie places in the mall?

  • arbedadams 12 Nov, 2008

    I agree sounds and looks winderful to me ;-)))

  • lenact143 12 Nov, 2008

    Get over it! Sounds delicious no matter the name :)

  • pduron 12 Nov, 2008

    It seems as if there happens to be a lot of mistakes in these recipes that never do get corrected!

  • mykele 12 Nov, 2008

    I have to agree, another recipe misnamed. It is called bars
    in the "title" and then cookie in the recipe......too much
    caffein in the kitchen? Most of us strive forw
    accuracy and Martha always claims perfection......
    well, maybe..........

  • judithuk 12 Nov, 2008

    BARS ? sound good but wrong name

  • susanaqnunes 12 Nov, 2008

    Hi. As in Lisbon we don't have toffee chips on the supermarket I used chocolate chips.
    Uhmmmm! Delicious!

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