Peanut Butter Toffee Cookies

140 Ratings
  • 5 18
  • 4 42
  • 3 50
  • 2 25
  • 1 5

These sweet and salty cookies will be gobbled up in minutes.

Everyday Food, May 2007

Gallery

Recipe Summary

Yield:
Makes 24
Advertisement

Ingredients

Directions

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

    Advertisement

  • 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.

  • 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.

Cook's Notes

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

Advertisement

Reviews (25)

140 Ratings
  • 5 18
  • 4 42
  • 3 50
  • 2 25
  • 1 5
Martha Stewart Member
10/30/2019
I tend to be heavy handed with the candy bits, but other than that these cookies are perfect. In fact, when I take them into work, they are gone by 9:30AM.
Martha Stewart Member
06/09/2014
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!
Martha Stewart Member
12/16/2012
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!
Advertisement
Martha Stewart Member
12/15/2011
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!!
Martha Stewart Member
05/22/2010
I didn't love these cookies. They were heavy lumps. Sorry.
Martha Stewart Member
05/19/2010
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!!!!
Advertisement
Martha Stewart Member
05/19/2010
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.
Martha Stewart Member
05/19/2010
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.
Martha Stewart Member
05/19/2010
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.
Martha Stewart Member
05/19/2010
Hi KrazyKow - do you think that bar one would work ? Rolos sound good too. Must try this recipe on the weekend.
Martha Stewart Member
05/20/2009
These were a big hit!
Martha Stewart Member
11/13/2008
I'll take Martha's version here, Idol. IDOL
Martha Stewart Member
07/25/2008
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
Martha Stewart Member
07/14/2008
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
Martha Stewart Member
06/22/2008
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.
Martha Stewart Member
06/09/2008
nice recepy
Martha Stewart Member
06/09/2008
Thanks Idol for that tip, I will try them without the flour, and with regular toffee bits.
Martha Stewart Member
06/08/2008
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....
Martha Stewart Member
06/02/2008
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
Martha Stewart Member
05/28/2008
I used 1 large Symphony Bar (by Hershey's) for 2 batches. Also, used crunchy peanut butter
Martha Stewart Member
05/28/2008
Heath bar's would be wonderful. I have used them in other cookies.
Martha Stewart Member
05/28/2008
Probably 'Skors' chocolate bars would be great!!
Martha Stewart Member
05/28/2008
Probably 'Skors' chocolate bars would be great!!
Martha Stewart Member
05/28/2008
any suggestions on what candy bar works best for these???
Martha Stewart Member
01/22/2008
one of my husband's favorite cookies!
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 11/28/2022