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Take three of the best ever flavors and mix them up to create Chocolate Peanut Butter Toffee Cookies. These are simply irresistible and divine, all at the same time!
When it's one of Ina's recipes, you can be sure it's foolproof. But when it comes from her book, aptly titled, Foolproof, well let's just say it's doubly foolproof and doubly wonderful. I had a few taste testers who agreed, these Chocolate Peanut Butter Toffee Cookies are fabulous!
And you might not have known this, but because they're doubly wonderful, it makes it quite legal to eat two. (I do like to keep you informed about all things culinary!)
 And when they're warm-out-of-the-oven, the rule gets bumped up to three or four.
So there you have it. Make these Chocolate Peanut Butter Toffee Cookies! You'll love them!
Doubly much!
P.S. Okay, at the risk of being tarred and feathered by Ina, I did adapt them just a teeny bit. Oh, and I couldn't resist adding the toffee bits. I have a thing about them.
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Chocolate Peanut Butter Toffee Cookies
Take three of the best ever flavors and mix them up to create a Chocolate Peanut Butter Toffee Cookie. These are simply irresistible and divine, all at the same time!
Ingredients
- 6 tablespoons Âľ stick butter
- 12 ounces semisweet chocolate chips, divided
- 2 ounces unsweetened chocolate
- 2 extra-large eggs
- 2 teaspoons pure vanilla extract
- Âľ cup sugar
- ½ cup all purpose flour
- 1 teaspoon baking powder
- ÂĽ teaspoon kosher salt
- 1 ½ cups roughly chopped pecans
- ⅔ cup peanut butter chips, such as Reese’s
- 6 ounces toffee bits
Instructions
- Preheat the oven to 325Ëš F. Line a few sheet pans with parchment paper. When oven is preheated, place pecans in a small pan and toast for 10 minutes or until crisp and golden. Set aside to cool while making batter.
- Place the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, in a microwave-safe bowl. Heat on high for 1 minute, remove from microwave and stir. Heat for another 30 seconds, then stir again. Repeat until mixture is just melted. Cool for 15 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 more minutes, until the batter is thick and falls back on itself in a ribbon. Set aside.
- With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula.
- In another bowl, combine the pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the toffee bits and fold it into the chocolate mixture. Scoop rounded mounds of batter 1 inch apart onto the prepared sheet pans.
- Bake for 13-15 minutes. (I like to under bake them slightly, so that they're soft and chocolatey in the centers and crisp on the outsides. Cool on the baking sheets.
Notes
Adapted from Barefoot Contessa Foolproof by Ina Garten
Nutrition
Calories: 246kcalCarbohydrates: 24gProtein: 3gFat: 15gSaturated Fat: 6gCholesterol: 22mgSodium: 50mgPotassium: 156mgFiber: 2gSugar: 18gVitamin A: 110IUVitamin C: 0.1mgCalcium: 28mgIron: 1.8mg
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Oh these look mighty tasty and Ina is a great chef so you can't go wrong there. I'm getting hungrier by the minute reading your blog, wish you could adopt me and I could be a recipient of all the lovely things you make your family 🙂
Chris - you can't go wrong with any recipe from Ina! I could eat toffee all day long. These look and sound amazing!
Oh Chris - what I wouldn't give to live next to you. I would cook with you, chat with you and enjoy your fantastic company. These look amazing. You are so talented and your photos leave me speechless. Hope you and your husband are doing well. xo
Looks and sounds like a great adaption to me! 🙂
And I'm kicking myself over forgetting to pick up toffee while in the US. Darn! I guess I should see if I can make it myself. 🙂
hi chris, just 2 , 3 or 4? i bet they are just not enough for me!
I love toffee and could eat it just by spoonfuls! Combining it with chocolate and peanut butter in a cookies makes it even more special.
Oh what a wonderful combi of flavours!
These sound terrific. I can't wait to give them a try. have a great day. Blessings...Mary
Don't you just wish that technology would invent a computer where we could just reach through and grab a small bite!
These cookies look so so good!
Shashi @ http://runninsrilankan.com
Well since you insist, looks like I'm gonna have the make them! 🙂
Toffee bits make it even better, I am sure Ina would be on board with your change. They look delicious. 🙂
Look at these gorgeous stacks of scrumptious cookies! I love the flavor, Chris! What a great recipe.
I love Ina. I am sure she would have no problem with your addition. I have been making bigger cookies so I can say I just had one.
These look duh-licious! Because duh they are delicious! LOL!
I love pb chips, so anything with them is yummy in my book!
These cookies look scrumptious!
My dear Chris: These cookies, made from the terrific combination of chocolate and peanut butter, are killers... Every time that I look at their pictures I just want to grab them and devour with a good glass of milk. Pinned!
These cookies have a great combination of flavors and they look so delicious!
These look awesome! I used to watch her show, I wonder if it is still on?
You know I approve of adding toffee bits!!! I can't imagine a circumstance where they don't make a cookie better!! And a doubly wonderful cookie definitely needs to be eaten in pairs 🙂
Now why did I not know the rule about eating 3 or 4 when they're warm from the oven? I'll just have to make up for it next time!
I definitely won't be able to eat just one of these, they look perfect!
Thanks, Chris, for giving us permission to eat more than one ... because they look delicious.
Fondly,
Glenda
When it comes from Chris' kitchen you know it is going to be fantastic. These could easily become trigger food, they are packed with my favorite things!
Yes, I actually increased the flour just a bit, the original recipe only called for 1/3 cup plus 1 T. I upped it just a bit. It's more like a brownie cookie than a cookie cookie.
Thank you Paula, it should be working now. )
I have all of Ina's books except this one and agree they have to be sensational because all her recipes are.
What's that about 2 cookies? I've never been able to stop at 2 and from the looks of these I'm sure I could eat 3 or 4 in just one sitting. Then with the help of my clan polish them off by nightfall.
Thanks for sharing I may have to make a batch before heading home.
I was trying to be respectable and good, I guess it didn't work .......:)
I don't know if I dare toile these - I have Fool Proof but haven't investigated the cookies and sweets recipes. Last night we had your smashed potatoes - a BIG hit!
I'm so happy you enjoyed the potatoes, it's making me hungry thinking about them 🙂
Well, since you say it's ok to have few... I'm gonna go pour a glass of milk:@) They look great!
I do love her..I don't happen to have that particular book..I ahve a few..not that one..These cookies look fabulous..
Great pics:) Sob..bet it's not a point and shoot:)~!
There is only a half cup of flour??? WOW!!!
This one gets added to the list!! I need to go back through every one of your recipes I've pinned and schedule them!
These cookies look so good, Chris. Love the chocolate, PB & toffee combo!