Peanut Butter Chocolate Toffee Cookies

This is based off the peanut butter cookie recipe from Smitten Kitchen, which was adapted from the Magnolia Bakery Cookbook. The only real changes I made were swapping out the chocolate and peanut butter chips, adding cinnamon, and increasing the vanilla, because I am a heathen and I always add more vanilla.

Peanut Butter Chocolate Toffee CookiesThis is based off the peanut butter cookie recipe from Smitten Kitchen, which was adapted from the Magnolia Bakery Cookbook. The only real changes I made were swapping out the chocolate and peanut butter chips, adding cinnamon, and increasing the vanilla, because I am a heathen and I always add more...

Summary

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  • Coursedessert
  • Cuisineamerican
  • Yield2 dozen cookies 2 dozen cookies
  • Cooking Time10 minutesPT0H10M
  • Preparation Time20 minutesPT0H20M
  • Total Time30 minutesPT0H30M

Ingredients

Flour
1 1/4 cups
Baking soda
3/4 tsp
Baking powder
1/2 tsp
Salt
1/4 tsp
Cinnamon
1/2 tsp
Butter, softened
1/2 cup
Peanut butter
1 cup
Sugar
3/4 cup
Brown sugar
1/2 cup
Egg
1
Milk
1 tbsp
Vanilla
1 tbsp
Chocolate-toffee pieces
1 pkg
Extra sugar

Steps

  1. Combine flour, baking soda, baking powder, salt, and cinnamon in a bowl. Set aside.
  2. In a large bowl, beat butter and peanut butter together until fluffy. Add sugars and beat until smooth. Add egg and mix well. Mix in milk and vanilla. Add flour mixture and beat thoroughly. Stir in chocolate toffee pieces.
  3. Form rounded teaspoonfuls of dough and roll in the extra sugar, then place on ungreased cookie sheets. Use a fork to gently press a crisscross pattern onto each.
  4. Bake 10-12 minutes in preheated oven at 350 ºF.