Peanut Toffee Chip Cookies Recipes

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PEANUT-TOFFEE CHIP COOKIES



Peanut-Toffee Chip Cookies image

Chopped peanuts plus toffee chips equals one delicious cookie!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 11

2 cups all-purpose flour
2 cups cake flour, not self rising
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup granulated sugar
2/3 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups toffee chips
2 1/2 cups coarsely chopped peanuts

Steps:

  • Preheat oven to 350 degrees. Line two baking sheets with parchment; set aside. In a bowl, whisk both flours, baking soda, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars. Beat on medium speed until fluffy, about 2 minutes, scraping down sides of bowl as needed. Add eggs and vanilla; beat until combined. Add flour mixture; beat on low speed until just combined. Using a wooden spoon, stir in toffee and peanuts. Form dough into 1 1/4-inch balls. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month. Thaw before baking.)
  • Place dough on prepared baking sheets 2 inches apart. Flatten slightly with your palm. Bake until golden and just set, 10 to 12 minutes, rotating sheets halfway through. Transfer to a wire rack; let cool 5 minutes before placing cookies on rack to cool completely.

PEANUT BUTTER TOFFEE COOKIES



Peanut Butter Toffee Cookies image

Simple to bake, but absolutely delicious, these Peanut Butter Toffee Cookies will remind you that chocolate-covered toffee is the perfect baked good add-in!

Provided by Sues

Categories     Dessert

Time 35m

Number Of Ingredients 8

1 cup all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
6 Tbsp unsalted butter, (room temperature)
1/2 cup packed brown sugar
6 Tbsp creamy peanut butter
1 large egg
1/2 cup chocolate covered toffee bits

Steps:

  • Pre-heat oven to 350 degrees.
  • In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together butter and brown sugar. Add peanut butter and egg to mixture and beat until smooth.
  • Slowly add flour mixture and mix until just combined, taking care not to over-mix. Fold in toffee bits.
  • Drop about 1 1/2 Tbsps of cookie dough onto baking sheets (I like to use a cookie scoop), placing dough about 2 inches apart. Bake for 20 minutes until cookies are just turning golden.
  • Let cookies cool on the pan for a couple minutes before moving to wire racks to cool completely.

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  • Preheat oven to 350 degrees. Line 2 baking sheets with silicone baking mats or parchment paper and set aside.
  • Cream butters and sugars together until light and fluffy. Stir in egg and vanilla. Scrape sides and mix again. Incorporate baking soda and flour until just combined. Stir in toffee bits by hand.
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