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Homemade Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies photo

Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies

These cookies are a soft and chewy delight, bursting with peanut butter, toffee, and chocolate flavors!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup creamy peanut butter Make sure to use a brand that isn’t too runny.
  • 1 cup light brown sugar packed
  • 1 large egg Acts as a binding agent.
  • 1 tablespoon vanilla extract For flavor.
  • 1 teaspoon baking soda Helps the cookies rise.
  • 1 8-ounce bag Heath Milk Chocolate Toffee Bits Adds crunch and flavor.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Baking Sheet
  • Parchment paper
  • Whisk or Electric Mixer
  • Spoon or Cookie Scoop

Method
 

  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. In a large mixing bowl, combine peanut butter, brown sugar, egg, vanilla extract, and baking soda. Blend until smooth.
  3. Gently fold in the toffee bits until evenly distributed.
  4. Using a scoop, portion the dough onto a baking sheet lined with parchment paper.
  5. Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden.
  6. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Store cookies in an airtight container at room temperature for up to one week.
  • Freeze cookies in a single layer for longer storage, lasting up to three months.
  • To enjoy frozen cookies, thaw at room temperature or warm briefly in the microwave.