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5 from 1 vote
Peanut Butter Toffee Cookies
Prep Time
3 hrs 14 mins
Cook Time
3 hrs 14 mins
Course: Dessert
Author: Chris Scheuer - Adapted from Betty Crocker's Cookbook
  • 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
  1. Preheat oven to 350˚F. Line 2 sheet pans with parchment paper.
  2. In the bowl of an electric mixer combine sugars, peanut butter, shortening, butter and eggs. Mix until fluffy and well combined.
  3. Add remaining ingredients except toffee bits and mix until fully incorporated. Add toffee bits and mix just till combined.
  4. 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.
Recipe 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.