Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies
Soft, chewy peanut butter cookies studded with Heath milk chocolate toffee bits.
Servings: 14 servings
Ingredients
Ingredients
- 1 cupcreamy peanut butter Do not use natural or homemade peanut butter, it’s too runny and can separate – see note below
- 1 cuplight brown sugar packed
- 1 large egg
- 1 tablespoonvanilla extract
- 1 teaspoonbaking soda
- one 8-ounce bag Heath Milk Chocolate Toffee Bits
Instructions
Instructions
- Attach the paddle to a stand mixer or use an electric hand mixer. Add 1 cup creamy peanut butter, 1 cup packed light brown sugar, 1 large egg, and 1 tablespoon vanilla extract to the mixing bowl. Beat on medium-high speed until the mixture is fully combined and the sugar is no longer gritty, about 5–8 minutes.
- Add 1 teaspoon baking soda and beat on medium-low speed for about 1 minute, until evenly incorporated.
- Add the 8-ounce bag of Heath Milk Chocolate Toffee Bits and stir on low speed or fold in by hand just until the toffee is evenly distributed; do not overmix.
- Using a medium (2-inch) cookie scoop, portion heaping mounds of dough (about 2 to 3 tablespoons each). Place the mounds on a large plate, cover with plastic wrap, and refrigerate for at least 2 hours (up to 5 days). Chilling is mandatory—do not bake warm dough or the cookies will spread too much.
- When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with a Silpat or parchment paper, or lightly grease the sheet. Arrange chilled dough mounds on the sheet at least 2 inches apart (about 8 per sheet).
- Bake for 8–9 minutes, until the edges are set and the tops are barely set. The centers may look slightly underbaked; the cookies will firm up as they cool. Avoid baking longer or the cookies will become crisp.
- Let the cookies cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack to finish cooling.
Equipment
- Stand mixer
- Electric hand mixer
- Paddle Attachment
- cookie scoop (2-inch)
- Baking Sheet
- Silpat or parchment paper
- Wire Rack
Notes
Notes
*
Step 1 note:
If beating with a hand mixer rather than a stand mixer, 7 minutes+ may be necessary. Don’t shortcut this step. Stop to scrape down the bowl as necessary. Batter may seem oily; this is okay.
Note regarding peanut butter:
Although natural peanut butter or homemade peanut butter may work, I recommend using storebought peanut butter like Jif, Skippy, Peter Pan or similar so that cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner and flatter cookies that are prone to spreading while baking.
Storage:
Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
*
Step 1 note:
If beating with a hand mixer rather than a stand mixer, 7 minutes+ may be necessary. Don’t shortcut this step. Stop to scrape down the bowl as necessary. Batter may seem oily; this is okay.
Note regarding peanut butter:
Although natural peanut butter or homemade peanut butter may work, I recommend using storebought peanut butter like Jif, Skippy, Peter Pan or similar so that cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner and flatter cookies that are prone to spreading while baking.
Storage:
Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.