Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies
These Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies are irresistibly delicious and perfect for satisfying your sweet tooth!
Servings: 24 servings
Ingredients
- 1 cup creamy peanut butter
- 1 cup light brown sugar packed
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 8 ounce Heath Milk Chocolate Toffee Bits bag
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine 1 cup creamy peanut butter and 1 cup packed light brown sugar. Use an electric mixer or whisk to blend until smooth and creamy.
- Add 1 large egg and 1 tablespoon vanilla extract. Mix until well combined and fluffy.
- Sprinkle in 1 teaspoon baking soda and mix until fully incorporated.
- Gently fold in the entire 8-ounce bag of Heath Milk Chocolate Toffee Bits, distributing evenly.
- Using a cookie scoop or tablespoon, portion dough onto a parchment-lined baking sheet, leaving space between cookies.
- Bake for 10-12 minutes, until edges are lightly golden. Centers may look slightly underbaked.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Whisk or electric mixer
- Cookie Scoop
Notes
- Chill the dough for 30 minutes before baking to prevent cookies from spreading too much.
- Add 1-2 tablespoons of flour for thicker cookies.
- Reduce baking time slightly if cookies come out too dry.
- Store dough in the refrigerator for up to 3 days before baking.
- Freeze baked cookies in an airtight container for up to 3 months; thaw before eating.