peanut butter toffee chocolate cookies
If you are as fixated on soft batch-style peanut butter cookies as I am, you must try these peanut butter toffee chocolate cookies. We start with a peanut butter-cream cheese dough and fold in plenty of toffee bits and milk chocolate chunks (I like my cookies studded with mix-ins, don’t you?). A sprinkle of extra toffee bits, chocolate, and sea salt boosts the crave factor even further.
One bite and it’s easy to see why peanut butter with toffee and chocolate is a triple threat, an unbeatable mix of flavors. Double the recipe and stash half the dough away in the freezer for a later day in the depths of winter when you simply need a cookie – your future self will thank you.
- 2 cups flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, at room temperature
- 4 ounces reduced-fat cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 3/4 cup toffee bits
- 2 oz milk chocolate, coarsely chopped
- 2 Tbsp toffee bits
- 1 oz milk chocolate, chopped
- sea salt
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add peanut butter and sugars and beat until creamy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in toffee bits and chopped chocolate. Cover dough and chill in the refrigerator for at least 4 hours, or overnight.
- Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
- Top with toffee bits and chopped chocolate, pressing gently to adhere. Sprinkle with sea salt and bake, rotating pans halfway through, for 10 minutes, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Calories: 155
- Carbohydrates: 20