Peanut-Butter-Toffee Chunk Cookies

Oxmoor House
Peanut Butter-Toffee Chunk CookiesRecipe
Oxmoor House
There is very little flour in these cookies, which allows the flavor of the peanut butter to shine through. Definitely stick with creamy peanut butter for best results.
Serves 54 (serving size: 1 cookie)


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2.25 ounces all-purpose flour (about 1/2 cup)
1 cup granulated sugar
1 cup packed brown sugar
1 3/4 cups creamy peanut butter
1 teaspoon vanilla extract
2 large eggs
4 (1.4-ounce) chocolate-covered toffee candy bar, coarsely crushed


Hands-on: 15 Minutes
Total: 1 Hour, 16 Minutes

1. Preheat oven to 350°.

2. Line 3 baking sheets with parchment paper.

3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through eggs) in a large bowl. Beat with a mixer at medium speed until smooth. Stir in candy. Shape dough into 54 (3/4-inch) balls. Place balls 2 inches apart on prepared pans, flattening slightly with fingers.

4. Bake at 350° for 12 minutes or until edges are browned. Cool cookies on pans 2 minutes. Transfer cookies to wire racks; cool completely.

Created date

February 2013

Nutritional Information

Calories 102
Fat 5.3 g
Satfat 1 g
Monofat 2.3 g
Polyfat 1.3 g
Protein 2.5 g
Carbohydrate 12 g
Fiber 0.6 g
Cholesterol 9 mg
Iron 0.3 mg
Sodium 52 mg
Calcium 5 mg