Best Peanut Butter Toffee Cookies Recipes
PEANUT BUTTER TOFFEE COOKIES
These sweet and salty cookies will be gobbled up in minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee.
- Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.
HONEY ROASTED PEANUT BUTTER TOFFEE SWIRL COOKIES
The original recipe is from Kittencal. I have made these so many times and made changes with some of my family's favorite ingredients and thought I would post to share with you. The Honey Roasted Peanut Butter give these cookies such a wonderful flavor. Hope you enjoy.
Provided by Nimz_
Categories Drop Cookies
Time 45m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- In a mini food processor or blender, process 1 cup oats until ground fine.
- Mix together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
- In a Kitchen Aide mixer (or whatever you have) beat together the softened butter and both sugars until light and fluffy.
- Add in eggs, one at a time, the vanilla and peanut butter.
- Mix well until smooth and creamy.
- Mix in the flour mixture until combined.
- Fold in swirl chips and toffee bits.
- Heat oven to 325°F.
- With an ice cream scoop (about 1/4 cup size) place 1 scoop on lightly greased baking sheet about 2 inches apart.
- Bake cookies for about 16-18 minutes or until golden brown.
- Cool cookies for 5 minutes and transfer to racks to cool completely.
- Cookies will be about 3 1/2 - 4 inches wide.
Nutrition Facts : Calories 217.5, Fat 11.2, SaturatedFat 5.3, Cholesterol 30.7, Sodium 216.8, Carbohydrate 26.8, Fiber 1.2, Sugar 16.7, Protein 3.6
CHOCOLATE-STUFFED TOFFEE PEANUT BUTTER COOKIES
These super-sized peanut butter cookies have a hidden surprise. We stuffed them with pieces of milk chocolate before baking, so they're nice and gooey when they come out of the oven.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield about 14 cookies
Number Of Ingredients 11
Steps:
- Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
- For the cookie dough: Whisk together the flour, salt and baking soda in a medium bowl.
- Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Beat in the peanut butter and vanilla until smooth and creamy. Add the flour mixture and mix on low until well combined.
- For the add-ins: Stir in the toffee bits with a wooden spoon until just combined.
- For the filling: Scoop 2 level tablespoons cookie dough into the palm of your hand and flatten into a 2-inch round. Stack 3 chocolate rectangles in the center of the round, then top with 1 additional level tablespoon cookie dough. Press and mold the cookie dough so that it completely covers the chocolate. Flatten the cookie slightly so it is about 1 inch tall. Repeat with the remaining cookie dough and chocolate rectangles to make about 14 cookies total (you will have leftover chocolate pieces). Divide the cookies between the prepared baking sheets.
- Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the tops are puffed and the undersides are lightly browned, about 14 minutes. Cool the cookies on the baking sheets set over cooling racks for 5 minutes. Lightly dust the tops of the cookies with confectioners' sugar, then serve while still warm.
MOCHA SWIRL PEANUT BUTTER TOFFEE COOKIES
Steps:
- HEAT oven to 375 degrees F. Line baking sheets with parchment paper. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- COMBINE flour, baking soda, salt and cinnamon in medium bowl. Add to creamed mixture at low speed. Mix just until blended. Stir in toffee bits. Add chocolate hazelnut spread, swirling gently with spatula. Do not over mix. Drop by rounded tablespoonfuls 2-inches apart onto prepared baking sheet.
- BAKE 8 to 10 minutes, or until edges begin to brown. Cool 2 minutes on baking sheet. Remove to wire racks to cool completely.
PEANUT BUTTER TOFFEE TURTLE COOKIES
Enjoy these turtle shaped cookies frosted with chocolate; made using Original Bisquick® mix and peanut butter - a tasty dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, beat butter, granulated sugar, brown sugar and peanut butter with electric mixer on medium speed until creamy. Beat in egg until blended. Add Bisquick mix, beating on low speed just until blended. Stir in toffee bits, peanuts and 2/3 cup of the chocolate chips. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart; flatten with hand.
- Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. In microwavable bowl, microwave caramels and 2 tablespoons of the whipping cream uncovered on High 1 minute; stir. Microwave 1 minute longer, stirring every 30 seconds, until caramels are melted and mixture is smooth; add remaining 1 tablespoon whipping cream, if necessary. Stir in vanilla. Spoon caramel mixture onto tops of cookies. Melt remaining 2/3 cup chocolate chips; drizzle over caramel.
Nutrition Facts : Calories 216, Carbohydrate 26 g, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 149 mg
PEANUT BUTTER BUTTERSCOTCH COOKIES WITH TOFFEE CHIPS
Steps:
- Preheat oven to 350 degrees F and line baking sheets with parchment paper. Combine the flour, baking soda and powder, salt and sift together; set aside. With an electric mixer on high, whip the butter and peanut butter together until well combined and fluffy. Reduce mixer speed to low and add in the sugars. Increase the speed and whip until sugars are dissolved and mixture is airy. Add in the eggs one at a time and then the vanilla. Blend until well combined. With mixer on low, add in the flour mixture. Remove bowl from mixer and stir the peanut butter chips, the butterscotch chips, the toffee pieces and chopped honey roasted peanuts.
- Let the dough rest for a half hour before scooping out onto the prepared baking sheets. Form into 1/2 inch balls and place 2 inches apart on the sheets. Dip a fork into some sugar and make criss-cross marks on each ball, flattening them a bit.
- Bake cookies for 8 to 10 minutes or until golden brown. Let them cool on sheets slightly before moving them to a wire rack to cool completely.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FLOURLESS PEANUT BUTTER CHOCOLATE TOFFEE COOKIES
I'm not a fan of peanut butter, but for some reason, these don't taste overly peanutbutterish to me. These started out as your average flourless peanut butter cookies, but over the years they have been tweaked to perfection by adding chocolate chips and toffee bits. They are easy to make and I usually have all of the ingredients on hand. Since these cookies don't have flour they tend not to be dry like some cookies. The cookies will come together no matter how you make them, but here are some tips that I have discovered from playing around with this recipe over the years: 1) When combining the ingredients the order does seem to make a difference; 2) Yes, the recipe does call for one and a half eggs. This produces the best dough consistency. It's best to crack one egg into a bowl, beat it with a fork, then pour half of it into your cookie dough mixture along with one whole egg; 3) When adding the vanilla and peanut butter I tend to go slightly over the called for amount (e.g., the recipe calls for 1 cup of peanut butter so I usually fill the cup, then add roughly 2 tablespoons of PB more); 4) Try not to handle the dough too much. Since there's no flour to help hold it together, the dough can get a bit runny from the heat of your hands. I like to put the dough in the fridge for 10 minutes before spooning it onto the baking sheet (don't forget to place dough back into fridge between batches). Then simply use a tablespoon to scoop up the dough; 5) Set the timer for 11 minutes. If after 11 minutes they've turned a golden color and have puffed up a bit, they should be done. You may need an additional minute (as ovens can vary). Once they've finished baking, gently separate any cookies that have baked together with a knife, let them cool to the point you can pick them up with a spatula, then transfer them to a wire rack to cool completely. Enjoy!
Provided by Chef PWIII
Categories Drop Cookies
Time 17m
Yield 18 cookies, 9-18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine first 5 ingredients. Gently mix in chocolate chips and toffee bits. Do not overmix.
- Place dough on an ungreased, nonstick baking sheet. Each cookie should use a hefty tablespoon of dough. (You should have 9 cookies per standard baking sheet.).
- Bake for 11 to 12 minutes (see tip #5 above).
- Let cool for 3 to 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 319.8, Fat 17.9, SaturatedFat 4.2, Cholesterol 31, Sodium 298.9, Carbohydrate 36.2, Fiber 2.8, Sugar 31.3, Protein 8.4
PEANUT BUTTER-TOFFEE TURTLE COOKIES
Got from a Betty Crocker cook book.
Provided by Rachel Burbank @rmburbank
Categories Cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350. In large bowl, beat butter, sugar, brown sugar and peanut butter with electric mixer on medium speed until creamy. Beat in egg until blended. Add bisquick, beating on low just until blended. Stir in toffee bits, peanuts and 2/3 cups of the chocolate chips. Onto ungreased cookie sheets, drop dough by the rounded tablespoons 2 inches apart, flatten with hand.
- Bake 10-12 minutes or until golden brown. Cool 1 minute, remove from cookie sheet to cooling racks. In microwaveable bowl, microwave caramels and 2 tablespoons of heavy whipping cream uncovered on high for 1 minute, stir. Microwave 1 minute longer, stirring every 30 seconds, until caramel is melted and mixture is smooth, add remaining tablespoon of heavy whipping cream, if necessary. Stir in vanilla. Spoon caramel mixture onto tops of cookies. Melt remaining chocolate chips, drizzle over caramel.
MOCHA SWIRL PEANUT BUTTER TOFFEE COOKIES
How to make Mocha Swirl Peanut Butter Toffee Cookies
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- HEAT oven to 375°F. Line baking sheets with parchment paper. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- COMBINE flour, baking soda, salt and cinnamon in medium bowl. Add to creamed mixture at low speed. Mix just until blended. Stir in toffee bits. Add chocolate hazelnut spread, swirling gently with spatula. Do not over mix. Drop by rounded tablespoonfuls 2-inches apart onto prepared baking sheet.
- BAKE 8 to 10 minutes, or until edges begin to brown. Cool 2 minutes on baking sheet. Remove to wire racks to cool completely.
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