Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Peanut Butter Toffee Cookies 3.3 (140) 23 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 24 These sweet and salty cookies will be gobbled up in minutes. Ingredients ¾ cup all-purpose flour (spooned and leveled), plus more for fingertips ¼ teaspoon baking soda ⅛ teaspoon salt 4 tablespoons unsalted butter, room temperature ½ cup sugar ½ cup smooth peanut butter 1 large egg 2 chocolate-covered toffee candy bars (1.4 ounces each), chopped Directions Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt. 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. Rate it Print