These Peanut Butter Toffee Cookies are a weekday-winning, crowd-pleasing cookie that doesn’t ask for tricks—just straightforward ingredients and a reliable method. The dough is forgiving, the toffee bits give a satisfying crunch, and the peanut butter keeps them tender and flavorful. I make a batch whenever I need something that travels well, disappears fast at parties, and pairs beautifully with coffee or milk.

No fluff here: the recipe is direct and built around pantry basics. You’ll find clear steps and a few practical notes to keep you from overbaking or ending up with dense cookies. If you like your cookies with chew and a little caramel pop, this one is for you.

Read through the ingredient notes and setup before you start. A little prep—softening the butter, measuring the toffee bits—keeps the bake predictable. Let’s get into it.

Ingredient Notes

1/2 cup butter, softened — provides richness and spread; use room temperature so it creams smoothly with sugars.
1/2 cup natural chunky peanut butter — gives the cookie its peanut flavor and texture; chunky adds little peanut pieces for contrast with the toffee.
1/2 cup packed brown sugar — adds moisture and a deeper, caramel-like sweetness that complements the toffee.
1/2 cup granulated sugar — balances texture and helps edges crisp slightly while centers stay tender.
1 egg — binder and structure; it also helps with chewiness.
1 teaspoon vanilla — boosts flavor and rounds out the peanut and toffee notes.
1/2 teaspoon baking soda — the leavening agent; a small amount gives the cookies a gentle lift and light crackle on the top.
1 1/2 cups all purpose unbleached flour — the structure of the cookie; unbleached flour provides a neutral flavor and good texture.
3/4 cup toffee bits — the sweet, buttery crunch that makes these cookies special; fold in by hand so they stay in little clusters rather than melting completely.

Cook Peanut Butter Toffee Cookies Like This

Preheat oven to 350°F (175°C). Line two baking sheets with silicone baking mats or parchment paper and set aside.
In a large bowl, cream together the softened butter, natural chunky peanut butter, packed brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla; mix until incorporated, scraping down the sides of the bowl as needed.
In a separate bowl, whisk the all-purpose flour and baking soda together to combine.
Gradually add the flour mixture to the wet ingredients and mix just until combined; avoid overmixing.
Fold the toffee bits into the dough by hand until evenly distributed.
Scoop dough onto the prepared baking sheets (about 8 dough balls per sheet), leaving plenty of space between each for spreading.
Press each dough ball lightly with a fork to flatten slightly.
Bake in the preheated oven for 7–8 minutes, until the edges are set and centers are just beginning to firm.
Cool the cookies on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.

What You’ll Love About This Recipe

Speed: The dough comes together quickly—no chilling required—so you can have cookies in under 30 minutes from start to finish.
Texture contrast: Chunky peanut butter plus toffee bits gives both a nutty chew and caramel crackle in every bite.
Reliable results: Small oven time and a firm preheat make for consistent cookies—edges set, centers tender.
Approachable ingredients: All items are common pantry staples; no special equipment or rare ingredients needed.

International Equivalents

If you prefer metric or want quick conversions, here are approximate equivalents. Use standard kitchen scales for best accuracy.

1/2 cup butter, softened ≈ 113 g
1/2 cup natural chunky peanut butter ≈ 125 g
1/2 cup packed brown sugar ≈ 110 g
1/2 cup granulated sugar ≈ 100 g
1 egg ≈ 50 g (weight out to be precise if needed)
1 teaspoon vanilla ≈ 5 ml
1/2 teaspoon baking soda ≈ 2.5 g
1 1/2 cups all purpose unbleached flour ≈ 180 g
3/4 cup toffee bits ≈ 110–125 g depending on brand and density

Setup & Equipment

Get these out before you start to streamline the process:

Baking sheets (2) — rotate if your oven has hot spots.
Silicone baking mats or parchment paper — prevents sticking and helps bottoms brown evenly.
Large mixing bowl and a separate small bowl for dry ingredients.
Hand mixer or stand mixer — helps to cream the butter and sugars quickly. A sturdy whisk and elbow grease also work.
Spatula and wooden spoon for folding in toffee bits.
Cookie scoop or tablespoon for uniform dough balls.
Fork for flattening dough slightly before baking.
Wire rack for cooling.

Mistakes Even Pros Make

Overcreaming the butter and sugars. Beat until light, but not overly aerated—too much air makes cookies that rise and collapse.
Overmixing after adding flour. Mix just until combined; overworking develops gluten and yields dense cookies.
Ignoring oven temperature. An inaccurate oven can quickly turn 7–8 minutes into overbaked cookies; use an oven thermometer if you’re unsure.
Not spacing dough properly. These cookies spread; leave ample room so they don’t merge on the pan.
Skipping the quick cool on the sheet. Removing them too soon can cause them to fall apart; waiting exactly a few minutes helps them finish setting.

In-Season Flavor Ideas

These cookies are a great base for seasonal twists. Keep the structure the same and change just one element so the dough behavior stays predictable.

Autumn: Stir in 1/2–3/4 teaspoon cinnamon and a pinch of nutmeg to the dough for a cozy, spiced note that pairs well with peanut butter.
Winter holidays: Fold in a small handful of chopped roasted hazelnuts or swap half the toffee bits for chocolate chips for a festive mash-up.
Spring: Add the zest of half a lemon to brighten the flavor, or sprinkle a little flaky sea salt on top after baking to balance the sweetness.
Summer: Press a few extra toffee bits on top of each cookie before baking for more visible caramel crunch and an attractive finish.

Pro Tips & Notes

Before you bake

Use room-temperature butter for fast, even creaming. If your peanut butter is overly oily, stir it first so the oil doesn’t separate into the dough. Measure flour by spooning it into the cup and leveling it off to avoid adding too much—too much flour will give you dry cookies.

While you bake

Watch the edges more than the center. These cookies continue to set as they cool, so pull them when the edges are set and the center looks slightly soft. If you prefer a crispier cookie, add a minute to the bake time but check closely.

On toffee bits

Fold toffee in by hand to avoid crushing them into dust. If your toffee bits come from a brand that melts aggressively, consider reducing the oven temperature by 10–15°F and adding a minute or two to the bake time to minimize spreading.

Storing Tips & Timelines

Store cooled cookies in an airtight container at room temperature for up to 3 days, as the recipe directions note. To extend life:

Freeze cooled cookies in a single layer on a tray, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature.
If cookies soften after a day or two, a quick 5–7 minute crisp-up in a 300°F (150°C) oven will revive the edges—watch closely.
Do not refrigerate unless you live in a very hot, humid climate; refrigeration can dry cookies out faster.

Handy Q&A

Can I use smooth peanut butter instead of chunky? Yes. Smooth will change the texture slightly—less peanut chunks—but the cookie structure and flavor remain excellent.
Can I swap the toffee bits for chocolate chips? Yes. Chocolate chips work well. Toffee provides a buttery crunch; chocolate chips give a creamier, melty contrast.
My cookies spread too much — what did I do wrong? Likely causes are overly soft butter, too much sugar, or an oven that runs hot. Chill the dough briefly next time or refrigerate the scooped dough balls for 10–15 minutes before baking.
Can I make the dough ahead? Scoop the dough onto a tray, freeze until firm, then store frozen dough balls in a bag. Bake from frozen—add 1–2 minutes to bake time.
Why are my cookies cakey? You probably added too much flour or overmixed after adding the dry ingredients. Use the specified 1 1/2 cups flour and mix just until incorporated.

In Closing

Peanut Butter Toffee Cookies are straightforward, forgiving, and satisfyingly textured. Follow the steps as written, mind the few pro tips about creaming and mixing, and you’ll have a batch of consistently good cookies that travel and store well. Whether you bake them for a weekday treat, pack them in lunches, or bring them to a casual gathering, they deliver a balanced peanut and caramel flavor that disappears fast. Happy baking—keep the toffee close and the oven timer closer.

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Peanut Butter Toffee Cookies

There’s something truly magical about the combination of peanut butter…

Prep Time15

Cook Time8

Total Time23

Course: Dessert

Servings: 16 servings

Ingredients

1/2 cupbuttersoftened
1/2 cupnatural chunky peanut butter
1/2 cuppacked brown sugar
1/2 cupgranulated sugar
1 egg
1 teaspoonvanilla
1/2 teaspoonbaking soda
1 1/2 cupsall purpose unbleached flour
3/4 cuptoffee bits

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with silicone baking mats or parchment paper and set aside.
In a large bowl, cream together the softened butter, natural chunky peanut butter, packed brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla; mix until incorporated, scraping down the sides of the bowl as needed.
In a separate bowl, whisk the all-purpose flour and baking soda together to combine.
Gradually add the flour mixture to the wet ingredients and mix just until combined; avoid overmixing.
Fold the toffee bits into the dough by hand until evenly distributed.
Scoop dough onto the prepared baking sheets (about 8 dough balls per sheet), leaving plenty of space between each for spreading.
Press each dough ball lightly with a fork to flatten slightly.
Bake in the preheated oven for 7–8 minutes, until the edges are set and centers are just beginning to firm.
Cool the cookies on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.