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Toffee & Milk Chocolate Peanut Butter Cookies

Toffee & Milk Chocolate Peanut Butter Cookies You'll Love

Delightful gluten-free Toffee & Milk Chocolate Peanut Butter Cookies that combine rich nuttiness, sweet crunch, and an irresistible flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 cup Peanut Butter Creamy or crunchy
  • 1 cup Brown Sugar Coconut sugar can be used
  • 2 large Eggs No substitutes for best results
  • 1 teaspoon Vanilla Extract
For the Chocolatey Goodness
  • 1 cup Milk Chocolate Chips Can substitute with dark chocolate chips
  • 1 cup Toffee Bits Finely chopped nuts can be a substitute

Equipment

  • mixing bowl
  • electric mixer
  • spatula
  • Cookie sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine peanut butter, brown sugar, and eggs. Beat with an electric mixer until smooth and creamy, about 2-3 minutes. Add vanilla extract and mix well.
  2. Gradually fold in milk chocolate chips and toffee bits into the peanut butter mixture using a spatula.
  3. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Portion out cookie dough onto lined sheets, spacing about 2 inches apart.
  4. Bake for 12-15 minutes until edges are set and starting to turn golden. The tops might look a little soft.
  5. Remove from oven and let cool on sheets for about 5 minutes before transferring to wire racks.

Notes

Ensure room temperature peanut butter for easier mixing. Watch the baking time closely to avoid overbaking. To enhance flavors, consider adding sea salt or using mini M&Ms instead of toffee bits.