Peanut Butter Toffee Cookies


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


  • ¾ cup all-purpose flour (spooned and leveled), plus more for fingertips

  • ¼ teaspoon baking soda

  • 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


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

  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. 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.

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