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Oh, but it's not just me, my husband and children are also quite smitten with toffee bits and from time to time there's even been a toffee-loving mouse who likes to eat his weight of the yummy stuff. Why do I say that? Well, sometimes I purchase a bag or two for a recipe I want to try. A few days later when I get ready to bake, I go to my pantry and there's nary a shadow of the toffee stash. And not a soul at The Café seems to have a clue as to where it may have disappeared to,so it has to be a mouse, right?
Really, all silliness aside, toffee bits do add an unbelievably delicious layer of flavor to baked bread, cakes, bars and cookies. These Peanut Butter Cookies are no exception. The recipe is an old stand-by from Betty Crocker's Cookbook, a gift I received many years ago for our wedding. The cookies have stood the test of time, always receiving rave reviews.
But guess what? They just got better! The addition of toffee bits combines deliciously with the classic peanut butter flavor and gives an extra chewiness to the centers, while the outer edges remain crisp and melt-in-your-mouth yummy. If you want an old-fashioned tried and true treat with a fun new twist, make up a batch of these Peanut Butter-Toffee Cookies. If you get a sweet tooth one evening, pour a glass of cold milk and reach into the cookie jar, but if you only to feel a lot of empty space, perhaps my mouse has moved into your house!
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 1 cup peanut butter
- ½ cup shortening
- ½ cup butter
- 2 large eggs
- 2 ½ cups all purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 8 ounce bag toffee bits I use Heath Bits O' Brickle Baking Bits found near the chocolate chips at most larger groceries
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Preheat oven to 350˚F. Line 2 sheet pans with parchment paper.
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In the bowl of an electric mixer combine sugars, peanut butter, shortening, butter and eggs. Mix until fluffy and well combined.
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Add remaining ingredients except toffee bits and mix until fully incorporated. Add toffee bits and mix just till combined.
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Scoop up dough in 1 to 1¼-inch balls. Place about 3 inches apart on prepared sheet pans. Bake 12 to 15 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
I love the crinkly-crackly look of these cookies, but if you'd like more traditional looking peanut butter cookies, flatten each ball of dough in a crisscross pattern with fork dipped in sugar.
Missy Moran says
Just made these and they are DELISH!!!! Will share with some of my neighbors during this coronavirus distancing as they made about 4 dozen!!
Chris Scheuer says
Thanks, Miss! I'm so happy you enjoyed these cookies. I know your neighbors did too!
N.C. says
Have you ever used organic peanut butter and does it work ok? I know it has all the oil on top and I stir it in but it seems like it is still oilier than reg peanut butter. I try to eat all organic so would like to use if possible.
www.you-made-that.com says
Love the butter toffee bites in almost anything too. Your cookies look so perfect and I love the milk with rim done in the sprinkles.
Jen Laceda | Tartine and Apron Strings says
Arghhh...probably not a good time for me to go into my Paleo diet now. It's been 5 days since I've had any grains or refined sugar. I'm debating whether to "cheat" this weekend with a treat. If I were to "cheat", this would be a nice indulgence. hmmmm...yummmmm...
Lisa {Authentic Suburban Gourmet } says
You had me at toffee bits! Like you, they are just divine! YOur cookies look like they were baked at a bakery. Nice job!
Mary says
I'd love to sample these. Guess I'd better get the mixing bowl out :-). Have a wonderful day. Blessings...Mary
Marina@Picnic at Marina says
Chris, thanks for warning! I think we all have been there. Great cookies, and delightful pictures! 🙂
Erin @ Dinners, Dishes, and Desserts says
I am a sucker for anything with peanut butter or toffee. I haven't had them together though, what a great idea!
lena says
i'm nibbling on some peanuts as i'm typing now..wish i cld have some of your peanut butter cookies instead! next time when you bake , get your 'mouse' to watch over the cookies..haha!
Amelia says
Hi Chris, this cookies look addictive, guess hard to stop munching. Look absolutely good, nice to go with coffee. Great pictures.
Best regards.
Vicki Bensinger says
I love peanut butter and toffee so I'm certain these wouldn't last long in my house. I have a bag of toffee bits. Unlike you, I hide them so my husband doesn't snatch them before I use them. In fact I have to hide all the goodies, otherwise you'd never see a post on my blog. Love this recipe!
Patty says
Whoops on the multi tasking while baking-been there done that!!!
I love the ides of added toffee bits to your already scrumptious looking cookies and I know lots of mice that would love to nibble up a whole bag of them;-)
Georgia | The Comfort of Cooking says
So delicious! Love that you added toffee bits to an already amazing cookie. These look sensational!
Julia | JuliasAlbum.com says
wonderful looking cookies! I love toffee bits and especially enjoy sprinkling them over ice-cream.
Karen (Back Road Journal) says
I don't think I have a mouse in my baking drawer so I should have a bag of toffee chips. I love toffee cookies...adding peanut butter must make them terrific.
Lizzy Do says
Ooh, I've never thought of adding toffee to pb cookies, but I think toffee must be wonderful in EVERY cookie!! I hope you saved one for me 🙂
Dining Alone says
What an awesome combo! I love toffee as well, my poor sister is allergic to it...can you imagine?!
Sandra Lee says
Those deeper shades of brown cookies would be stored until I would think of something to do with them. In the meantime the other beauties would be quickly devoured.