Peanut Butter Toffee Cookies

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These soft, chewy cookies are proof once again! Adding toffee to the mix took these cookies up about a million notches. Holy moly, best cookies ever!!
from backforseconds.com

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  • 20 mins
  • 28 mins

Ingredients

  • 1 1 1 cup unsalted butter (softened)
  • 1 1 1 cup unsalted butter (softened)
  • 1 1 1 cup unsalted butter (softened)
  • 2/3 2/3 2/3 cups creamy peanut butter
  • 2/3 2/3 2/3 cups creamy peanut butter
  • 2/3 2/3 2/3 cups creamy peanut butter
  • 1 1 1 cup brown sugar
  • 1 1 1 cup brown sugar
  • 1 1 1 cup brown sugar
  • 1/2 1/2 1/2 cup granulated sugar
  • 1/2 1/2 1/2 cup granulated sugar
  • 1/2 1/2 1/2 cup granulated sugar
  • 1 1 1 egg
  • 1 1 1 egg
  • 1 1 1 egg
  • 1 1 1 teaspoon salt
  • 1 1 1 teaspoon salt
  • 1 1 1 teaspoon salt
  • 2 2 2 teaspoons vanilla extract
  • 2 2 2 teaspoons vanilla extract
  • 2 2 2 teaspoons vanilla extract
  • 1/2 1/2 1/2 teaspoon baking soda
  • 1/2 1/2 1/2 teaspoon baking soda
  • 1/2 1/2 1/2 teaspoon baking soda
  • 1/2 1/2 1/2 teaspoon baking powder
  • 1/2 1/2 1/2 teaspoon baking powder
  • 1/2 1/2 1/2 teaspoon baking powder
  • 2 1/3 2 1/3 1/3 cups all purpose flour
  • 2 1/3 2 1/3 1/3 cups all purpose flour
  • 2 1/3 2 1/3 1/3 cups all purpose flour
  • 1 1 1 cup peanut butter chips
  • 1 1 1 cup peanut butter chips
  • 1 1 1 cup peanut butter chips
  • 1 1 1 cup Heath Baking Bits
  • 1 1 1 cup Heath Baking Bits
  • 1 1 1 cup Heath Baking Bits
  • 3/4 3/4 3/4 cups semi sweet chocolate chips
  • 3/4 3/4 3/4 cups semi sweet chocolate chips
  • 3/4 3/4 3/4 cups semi sweet chocolate chips

Preparation

Step 1

Step 1
In a large mixing bowl, cream together the butter, peanut butter, and sugars until light and fluffy.

Step 2
Add eggs, salt, and vanilla and mix until combined.

Step 3
Mix in baking soda, baking powder, and flour slowly just until combined.

Step 4
Stir in chips and toffee until evenly distributed.

Step 5
Preheat oven to 350.
Drop dough by 2 TBS spoonfuls, 2" apart, onto a baking sheet lined with parchment paper or a silicone baking mat.

Step 6
Bake 8-9 minutes or until edges are golden. Let cool on cookie sheet a few minutes before transferring to a wire rack to cool completely.
Store in an airtight container.

Serves 48

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