Peanut Butter Toffee Cookies Recipe

Name: Peanut Butter Toffee Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (113 grams) unsalted butter, melted and warm; 1/2 cup (100 grams) light or dark brown sugar; 1/2 cup (100 grams) granulated sugar; 1 cup (255 grams) natural (the kind that is unsweetened and requires stirring) chunky peanut butter, well-stirred to blend in the oil before measuring; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1 teaspoon pure vanilla extract; 1 large egg; 1 1/3 cups (170 grams) unbleached all-purpose flour; 1 1/4 cups (140 grams) purchased coconut toffee peanuts or toffee peanuts, coarsely chopped; Flaky sea salt for sprinkling (optional)

Servings: persons

8 tablespoons (113 grams) unsalted butter, melted and warm
1/2 cup (100 grams) light or dark brown sugar
1/2 cup (100 grams) granulated sugar
1 cup (255 grams) natural (the kind that is unsweetened and requires stirring) chunky peanut butter, well-stirred to blend in the oil before measuring
3/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract
1 large egg
1 1/3 cups (170 grams) unbleached all-purpose flour
1 1/4 cups (140 grams) purchased coconut toffee peanuts or toffee peanuts, coarsely chopped
Flaky sea salt for sprinkling (optional)

1
In a large bowl, combine the melted butter, brown sugar, granulated sugar, peanut butter, salt, baking soda, vanilla, and egg. Whisk until thoroughly blended. Add the flour and mix with a rubber spatula or wooden spoon just until evenly incorporated.
2
Cover the dough and refrigerate for an hour or two, or up to 2 days.
3
Position the racks in the upper and lower thirds of the oven and preheat the oven to 325u00b0 F. Line two baking sheets with parchment paper.
4
Pour the chopped nuts into a shallow bowl. Scoop about 2 level teaspoons of dough for each cookie, shape into a 1-inch ball or a fat little log, and coat the top and sides heavily with the chopped nuts, pressing in any pieces that fall off so that there are no bald spots. Place 2 inches apart on the lined baking sheets. If you like, sprinkle each cookie with a very tiny pinch of crushed flaky sea salt.
5
Bake the cookies until they are lightly colored on top (and underneath), 15 to 18 minutes, rotating the sheets from top to bottom and front to back halfway through baking. The cookies will seem very soft to the touch, but they will firm up as they cool. Set the baking sheets on a rack to cool completely. Cookies can be stored in an airtight container for at least 2 weeks.

1197

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 tablespoons (113 grams) unsalted butter, melted and warm, 1/2 cup (100 grams) light or dark brown sugar, 1/2 cup (100 grams) granulated sugar, 1 cup (255 grams) natural (the kind that is unsweetened and requires stirring) chunky peanut butter, well-stirred to blend in the oil before measuring, and more.

Yes, Peanut Butter Toffee Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Toffee Cookies

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