Sometimes worlds collide.
Like when a Heath Toffee Candy Bar decides to collide with a Reese’s Peanut Butter Cup and have offspring.
No, seriously. I’m pretty there was some Al Green music coming out of my pantry the other day.
All kidding aside, if something like that did happen, it would create these Peanut Butter Toffee Cookies. These cookies are a great “collision” of peanuty goodness, rich toffee, and a super-dooper soft cookie. It is almost impossible to each just one because they are so stinkin’ good.
Ask my family. The wolfed down close to two dozen in a 24 hour period.
So if you ever hear strange “mood” music from your pantry, just walk away and let the collision happen. You might be surprised what amazing offspring will show up.
Peanut Butter Toffee Cookie Recipe
This peanut butter toffee cookie recipe is amazing. I dare you to find a spouse or child who will not love these soft, peanut butter, toffee yumminess. Good luck keeping these cookies around.
Recipe yields approximately 3 dozen cookies.
1/2 cup of shortening
3/4 cup of creamy peanut butter
1.25 cups of light brown sugar, lightly packed
3 tablespoons milk
1 tablespoon vanilla extract
1.5 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 bag toffee bits (I like Heath Brand)
1. Heat oven to 375 degrees.
2. Beat shortening, peanut butter, brown sugar, milk and vanilla in a large bowl until creamy. Add egg and beat until well blended.
3. Combine flour, baking soda, and salt in a medium size bowl and mix well. Gradually pour flour mixture into peanut butter mixture until just blended. (Don’t over mix.)
4. By hand, stir in 1 cup of toffee bits. Place rest in a small bowl. Refrigerate dough and toffee bits for one hour.
5. Drop teaspoon of dough using cookie scoop on to Nordic Ware Baking Sheets lined with Silicone Baking Mats. Each cookie sheet should have approximately 12 cookies.
A cookie scoop, Nordic Ware Baking Sheets (or other commercial baking sheets) and silicone baking mats, is the secret to making perfectly uniform cookies every time. Same size, same browning, same taste. They are an investment, but worth every penny.
6. Bake for 7 – 8 minutes or until just set. Don’t overbake.
9. Take cookies out of oven and immediately place a small amount of toffee bits on each cookie.
I prefer to put the toffee bits on after the cookies have baked so they don’t get too melty and still have a level crunch. But if you are short on time, you can easily put the toffee bits on before you bake them.
10. Let cookies cool for 2 minutes on cookie sheet. And then remove and place on wire rack.
Want more of my favorite Christmas Cookie Recipes? Be sure to follow my Christmas Cookie Board on Pinterest.
Follow Kelly Snyder’s board Christmas Cookies on Pinterest.
LOVE this recipe? Make sure to check out all of our tried and true recipes in the Redefined Mom Recipe Index.