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!
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!
- 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
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.
Adapted from Barefoot Contessa Foolproof by Ina Garten
Shashi Charles says
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
Faye and Yvonne says
Well since you insist, looks like I'm gonna have the make them! 🙂
Dining Alone says
Toffee bits make it even better, I am sure Ina would be on board with your change. They look delicious. 🙂
Georgia | The Comfort of Cooking says
Look at these gorgeous stacks of scrumptious cookies! I love the flavor, Chris! What a great recipe.
Ms Lemon of Make Mine Lemon says
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.
Sophia Del Gigante says
These look duh-licious! Because duh they are delicious! LOL!
Laura Dembowski says
I love pb chips, so anything with them is yummy in my book!
Angie Schneider says
These cookies look scrumptious!
Denise Browning@From Brazil To You says
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?
Liz Berg says
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 🙂
Claire @ Claire K Creations says
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!
Pamela @ Brooklyn Farm Girl says
I definitely won't be able to eat just one of these, they look perfect!
GLENDA CHILDERS says
Thanks, Chris, for giving us permission to eat more than one ... because they look delicious.
Sandra Lee says
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!
Chris Scheuer says
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.
Chris Scheuer says
Thank you Paula, it should be working now. )
Vicki Bensinger says
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.
Chris Scheuer says
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!
Chris Scheuer says
I'm so happy you enjoyed the potatoes, it's making me hungry thinking about them 🙂
Lynn@Happier Than a Pig in Mud says
Well, since you say it's ok to have few... I'm gonna go pour a glass of milk:@) They look great!
La Table De Nana says
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:)~!
Charlotte Moore says
There is only a half cup of flour??? WOW!!!
Cathy E says
This one gets added to the list!! I need to go back through every one of your recipes I've pinned and schedule them!
Laura (Tutti Dolci) says
These cookies look so good, Chris. Love the chocolate, PB & toffee combo!