Total Time:
1 hour
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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.
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!
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Servings: 24
Calories: 246 kcal
Ingredients
- 6 tablespoons ¾ stick butter
- 12 ounces semisweet chocolate chips divided
- 2 ounces unsweetened chocolate
- 2 extra-large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup sugar
- ½ cup all purpose flour
- 1 teaspoon baking powder
- ¼ 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 325˚ 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.
Recipe Notes
Adapted from Barefoot Contessa Foolproof by Ina Garten
Calories 246kcal
Fat 15g
Saturated fat 6g
Cholesterol 22mg
Sodium 50mg
Potassium 156mg
Carbohydrates 24g
Fiber 2g
Sugar 18g
Protein 3g
Vitamin A 110%
Vitamin C 0.1%
Calcium 28%
Iron 1.8%
www.you-made-that.com says
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 🙂
Lisa {Authentic Suburban Gourmet } says
Chris - you can't go wrong with any recipe from Ina! I could eat toffee all day long. These look and sound amazing!
Linda @GigGobGulp says
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
Erin @ Texanerin Baking says
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. 🙂
lena says
hi chris, just 2 , 3 or 4? i bet they are just not enough for me!
Julia | JuliasAlbum.com says
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.
cquek says
Oh what a wonderful combi of flavours!
Mary Bergfeld says
These sound terrific. I can't wait to give them a try. have a great day. Blessings...Mary