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5 from 1 vote

Peanut Butter Toffee Cookies

Prep Time3 hours 14 minutes
Cook Time3 hours 14 minutes
Course: Dessert
Calories:
Author: Chris Scheuer - Adapted from Betty Crocker's Cookbook

Ingredients

  • 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

Instructions

  • Preheat oven to 350˚F. Line 2 sheet pans with parchment paper.
  • In the bowl of an electric mixer combine sugars, peanut butter, shortening, butter and eggs. Mix until fluffy and well combined.
  • Add remaining ingredients except toffee bits and mix until fully incorporated. Add toffee bits and mix just till combined.
  • 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.

Notes

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.