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–+ servings
offee & Milk Chocolate Peanut Butter Cookies

Delicious Toffee & Milk Chocolate Peanut Butter Cookies Recipe

Try these Toffee & Milk Chocolate Peanut Butter Cookies for a delicious gluten-free treat packed with flavor!
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup smooth peanut butter Use smooth for a consistent texture
  • 1 cup brown sugar Can substitute with coconut sugar
  • 1 cup toffee bits Or crushed candy bars
  • 1 cup milk chocolate chips Can substitute with dark chocolate
  • 1 large egg Flax egg can be used as a vegan substitute
  • 1 teaspoon baking soda Ensure freshness for best results
  • 1 teaspoon salt Adjust to taste or omit
  • 1 teaspoon vanilla extract Pure vanilla is recommended

Equipment

  • mixing bowl
  • baking sheet
  • Parchment Paper
  • spatula
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine 1 cup of smooth peanut butter and 1 cup of brown sugar until creamy.
  3. Add 1 egg and 1 teaspoon of vanilla extract and mix until fully incorporated.
  4. Fold in 1 teaspoon of baking soda and a pinch of salt; then add 1 cup of toffee bits and 1 cup of milk chocolate chips.
  5. Scoop equal-sized spoonfuls of dough onto the prepared baking sheet, leaving space between cookies.
  6. Bake for 10-12 minutes until lightly golden around the edges.
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  8. Allow them to cool completely on the rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 12gCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container; they last up to 1 week at room temperature and up to 2 weeks in the fridge.

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