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.

Peanut Butter Toffee Chocolate Cookies

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.

Peanut Butter Toffee Chocolate Cookies


Peanut Butter Toffee Chocolate Cookies

  • Yield: 30 cookies 1x




  • 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


  1. 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.
  2. Preheat oven to 350Ā°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.
  3. 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
  1. Wow! Yet another phenomenal cookie from your kitchen, Laura! “Studdly” cookies, as we call studded cookies at our house, are the BEST cookies. I love the addition of cream cheese for a soft-batch style PB cookie! Pure genius, my baking friend. šŸ™‚ I can’t wait to try your recipe. Thanks for sharing! xo

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