Peanut Butter Toffee Chocolate Chip Cookies

Sometimes you really need cookies. Not because you’re sad or have had a rough day. Oh, no. Simply because cookies are delicious. However, there are so many different varieties to choose from when you’re craving a cookie that it is hard to choose.


Last night I couldn’t decide whether to make peanut butter or chocolate chip cookies. I then found some leftover Heath toffee bits lingering in the fridge and wanted to use them up before I forgot about them again. I then decided I’d just throw all of them together and see what happened. And you know what? They were delicious.  I forgot to add baking soda (make that “again”, if you remember my Cake Batter Chocolate Chip Cookies incident), but they were still fluffy and addictive.


I’ll probably be posting a bunch of baked goods soon. I slowed down because I was trying to eat healthier, but I joined this cool new group called The Leftovers Club and I need cookie-invention practice. The Leftovers Club is a group of food bloggers who make something for their blog once a month and then exchange what they make with another blogger around the country. Isn’t that cool?! I’m really excited for the first week of April to get here so I can start. If you want to join you can go to this link: We’re up to over 30 members so far!!


Recipe: Peanut Butter Toffee Chocolate Chip Cookies

Makes 2 dozen

What You Need:

  • 1 cup semi-sweet chocolate chips
  • 1 cup peanut butter
  • 1 & 1/2 cup flour
  • 1 egg
  • 1 stick butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/4 cup Heath toffee pieces (found in the baking aisle)
  • What To Do:

    1. Preheat oven to 300 F.

    2. Mix together sugars, butter, and the egg.

    3. Add in flour. Mix well.

    4. Gradually add peanut butter. You will probably need to stop the mixer several times and spoon the dough around to  help it from sticking.

    5. Add toffee pieces and chocolate chips.

    6. Roll dough into small balls and place on cookie sheet.

    7. Bake for 15 minutes and let cool before serving.


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