Description
These Toffee & Milk Chocolate Peanut Butter Cookies are a chewy, sweet, and salty treat that’s naturally gluten-free. Made with creamy peanut butter, brown sugar, and packed with crunchy toffee bits and melty milk chocolate, they’re quick to whip up and impossible to resist.
Ingredients
Scale
- 1 cup creamy peanut butter (not natural or homemade)
- 1 cup light brown sugar, lightly packed
- 1 large egg
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 3/4 cup toffee bits
- 1/2 cup milk chocolate chips (or use one 8 oz bag chocolate-covered toffee bits instead of both)
Instructions
- Preheat oven: Heat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dough: In a mixing bowl, combine peanut butter, brown sugar, egg, vanilla, and baking soda until smooth.
- Add mix-ins: Stir in toffee bits and milk chocolate chips until evenly distributed.
- Shape cookies: Scoop about 1 tablespoon of dough and roll into balls. Place on baking sheet, spacing 2 inches apart.
- Bake: Bake 8–10 minutes, until edges are set but centers look slightly soft.
- Cool: Let cookies rest on baking sheet 5 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overbake—cookies will continue to set as they cool.
- For extra indulgence, drizzle melted chocolate over cooled cookies.
- Store in an airtight container for up to 5 days, or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg