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    Home » Recipes » Cookies

    Toffee Peanut Cookies

    By Wendy Sondov · Published: Aug 1, 2016 · Modified: Jan 15, 2023 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Toffee Peanut Cookies are crunchy peanut butter cookies coated in bits of chopped peanuts and toffee. These gourmet peanut cookies are dressed up and party ready, but they are also so easy to make (no mixer needed), that you can easily keep the cookie jar full.

    Toffee Peanut Cookies  coated in chopped peanuts, on a wooden cutting board.

    Why you'll love this recipe

    I am drawn to peanut butter cookie recipes and I bake them all! Soft, crunchy, or crisp, they each have special attributes making them irresistible to me.  While the rest of the world celebrates Girl Scout Thin Mint Cookies, I dream about the peanut butter sandwich cookies, Do-si-dos®.

    For me, peanut butter cookies are a nostalgia food, calling up distant memories of the once lunch box standard, the peanut butter and jelly sandwich. Which is why I made Peanut Butter and Jelly Cookies!

    Both the creamy and the crunchy peanut butter varieties had their highly biased supporters.  Grape was the most popular jelly flavor. Personally, I often skipped the jelly altogether, savoring a plain peanut butter sandwich.

    Peanut Cookies on a white serving plate.

    In recent years, peanut allergies seem to have become an epidemic among children, causing many schools to become “peanut free zones”. Peanut butter and jelly sandwiches and peanut butter cookies have been relegated to home-based eating for those without allergies.

    I have some serious tree nut allergies, but luckily, I am not allergic to peanuts. I am well aware of how intense and scary food allergies can be.  

    The protective measures against allergens could be potentially lifesaving. Peanut eating kids today, will just have to create peanut butter memories at home!

    Peanut coated cookies in small white bowl and on a wooden surface.

    This recipe has a few more ingredients than the most basic peanut butter cookie recipes, but they couldn’t be easier to make.  The dough for Toffee Peanut Cookies is mixed in one bowl with a spoon!

    Brown sugar and butter add toffee richness to the cookie. The peanut-toffee coating makes them special. In a world full of peanut butter cookie recipes, this one is a stand out!

    Toffee Peanut Cookies stay wonderfully fresh for weeks, making them a great care package treat for any peanut butter cookie lover!

    Though peanut-free schools make it not possible to pack these cookies in a lunch box, Toffee Peanut Cookies and a glass of milk make a great after-school snack!

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    1. In a large mixing bowl, microwave butter until melted. Mix in the brown and granulated sugar, then the egg, vanilla, and peanut butter. Whisk to combine.
    2. In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture into the large mixing bowl with the other ingredients. Mix with a spoon or spatula, just until incorporated. Chill for at least 2 hours (up to 2 days).
    3. When ready to bake, combine the chopped peanuts and toffee bits in a small bowl.
    4. Use a small (2 teaspoon) scoop to portion the dough. Roll the dough into 1” balls or little logs (like a fat Tootsie Roll). Coat the top and side of each cookie by pressing into the peanut-toffee bit mixture.
    5. Place the cookies 2” apart on a parchment lined cookie sheet and bake for 12-14 minutes, until the tops and bottom edges are light golden.
    Closeup of oval shaped cookies coated in chopped peanuts and toffee bits on a wooden surface.

    More peanut recipes

    Chinese Peanut Cookies are bite sized and melt in your mouth. These traditional Chinese New Year cookies have intense roasted peanut flavor.

    Peanut Butter Powder Cookies are crunchy treats that get a boost of extra peanut flavor from peanut butter powder.

    Chocolate Chip Peanut Butter Bars are super easy, chewy cookie bars that are much quicker to make than individual cookies.

    Peanut Butter Rice Krispie Treats are chewy cereal bars without marshmallows. Crunch, chewy, and delicious.

    Chinese Milk Candy is easy to make nougat candy with chopped peanuts. They make great gifts.

    Peanut Butter S'mores Cookies are filled with gooey marshmallows and melty chocolate chips. These crunchy cookies are flourless and gluten free.

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Toffee Peanut Cookies

    Toffee Peanut Cookies

     Crunchy peanut butter cookies coated in bits of chopped peanuts and toffee.
    5 from 1 vote
    Print Rate
    Course: Alice Medrich
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Chill time: 2 hours
    Total Time: 2 hours 45 minutes
    Servings: 36
    Calories: 141kcal
    Author: Wendy Sondov
    Adapted From: Alice Medrich

    Ingredients

    Cookies

    • 8 tablespoons unsalted butter melted
    • ½ cup brown sugar packed
    • ½ cup granulated sugar
    • 1 large egg
    • ½ tablespoon vanilla extract
    • 1 cup peanut butter creamy or chunky (“natural” style recommended)
    • 1 ⅓ cups all-purpose flour
    • ½ teaspoon baking soda
    • ¾ teaspoon sea salt

    Topping

    • 1 cup peanuts chopped into small pieces
    • ⅓ cup toffee bits (Heath bits)

    Instructions

    • In a large mixing bowl, microwave butter until melted.
    • Mix in the brown and granulated sugar.
    • Add egg, vanilla, and peanut butter. Whisk to combine.
    • In a medium bowl, whisk together the flour, baking soda, and salt.
    • Add the flour mixture into the large mixing bowl with the other ingredients. Mix with a spoon or spatula, just until incorporated.
    • Cover the dough and chill for at least 2 hours (up to 2 days).
    • When ready to bake: Line a baking sheet with parchment. Preheat the oven to 325° F.
    • Combine the chopped peanuts and toffee bits in a small bowl.
    • Use a small (2 teaspoon) scoop to portion the dough. Roll the dough into 1” balls or little logs (like a fat Tootsie Roll).
    • Coat the top and side of each cookie by pressing into the peanut-toffee bit mixture.
    • Place the cookies 2” apart on the prepared cookie sheet and bake for 12-14 minutes, until the tops and bottom edges are light golden.
    • Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
    • Store in an airtight container at room temperature for at least 2 weeks.

    Notes

    Packing tips
    Wrap pairs of cookies, bottoms together, in plastic wrap. Stack cookie bundles in a column in a freezer weight zip lock bag or an airtight storage container.

    Nutrition

    Calories: 141kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 103mg | Potassium: 90mg | Fiber: 1g | Sugar: 8g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: October 1, 2016. Last Updated: October 3, 2021. Updated for additional information and better reader experience.Save

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    Comments

    1. Ray McCormick

      September 06, 2016 at 10:29 am

      "Store in an airtight container at room temperature for at least 2 weeks." Store "...at least 2 weeks." Really?

      Reply
      • The Monday Box

        September 06, 2016 at 10:38 am

        Hi, Ray. Yes, really! These cookies store beautifully at home or in the mail. Like biscotti (that can be stored for more than a month!) these cookies are crisp and dry, so the texture can be maintained over time.

        Reply
    2. Lexi @That Fit Fam

      September 02, 2016 at 5:04 pm

      these cookies with that toffee added seems like it'd hit the spot! thanks for sharing!

      Reply
      • The Monday Box

        September 02, 2016 at 9:51 pm

        Thanks, Lexi! The toffee makes these peanut butter cookies special. 🙂

        Reply
    3. Reeni

      August 11, 2016 at 8:22 pm

      Peanut butter and toffee sounds like a wonderful combination - one I don't think I ever had before. I am a peanut butter lover through and through. I have been craving peanut butter cookies all week and these look irresistible. My Grandma used to eat peanut butter and butter sandwiches - occasionally I have one too in her memory. They're great on toasted bread so they melt together.

      Reply
      • The Monday Box

        August 12, 2016 at 2:11 pm

        Toffee and peanut butter are AWESOME together, Reeni! I hadn't had the combo before either and now I am hooked! I had forgotten all about peanut butter and butter sandwiches! I think people used the butter so that the peanut butter wouldn't stick in your throat. How wonderful that you have a "memory sandwich"!

        Reply
    4. Miz Helen

      August 09, 2016 at 12:03 pm

      Two of my favorites in one awesome cookie, I can't wait to try this one! Thanks so much for sharing with Full Plate Thursday today. Have a great day and come back soon!
      Miz Helen

      Reply
      • The Monday Box

        August 12, 2016 at 5:26 pm

        Thanks, Miz Helen! I hope you do get to try this recipe. The toffee-peanut butter combination is delicious!

        Reply
    5. Stephanie | Worth Whisking

      August 09, 2016 at 11:05 am

      Wendy, these cookies look fabulous! I also was a peanut butter-only sandwich eater when I was younger. I have a long love affair with peanut butter, and it makes me sad that some people can't eat it and are missing out. Love that these cookies are so easy to make and stay fresh for so long! Great for a care package or gift!

      Reply
      • The Monday Box

        August 12, 2016 at 5:30 pm

        Thank you, Stephanie! Allergies and food sensitivities can certainly make people feel left out. My husband can't eat peanut butter and has found a soy nut butter that he loves. I haven't tried it in this recipe yet, but I am planning on it!

        Reply
    6. Frugal Hausfrau

      August 07, 2016 at 9:18 pm

      What fat little chunks of love!! The flavors sound amazing, too! Thanks for sharing with us at Throwback Thursday!

      Mollie

      Reply
      • The Monday Box

        August 08, 2016 at 7:53 am

        Thanks, Mollie! If you like regular peanut butter cookies, you will love these. The toffee crunch adds something special! Thanks for hosting Throwback Thursday. 🙂

        Reply
    7. Winnie

      August 06, 2016 at 5:00 pm

      AWESOME !!
      I looove PB, but never though to combine with toffee. I looooooooove your idea, and I really need to try this recipe. My cookie jar needs to b e filled..... 🙂

      Reply
      • The Monday Box

        August 08, 2016 at 8:05 am

        Thank you, Winnie! I am now hooked on peanut butter with crunchy toffee. It is an awesome combination! Your cookie jar definitely needs these. 🙂

        Reply
    8. Tricia @ Saving room for dessert

      August 04, 2016 at 6:26 am

      Oh boy what a great combination! I love peanut butter in desserts and topped with toffee ... they must be fantastic. Very pretty too!

      Reply
      • The Monday Box

        August 05, 2016 at 9:19 am

        Thanks, Tricia! The toffee bits really do make these peanut butter cookies stand out!

        Reply
    9. Saltandserenity

      August 02, 2016 at 7:13 pm

      Wendy, I can't wait to try these cookies. Peanuts and toffee are my happy flavours! They look so pretty too.

      Reply
      • The Monday Box

        August 02, 2016 at 7:39 pm

        Thanks, Cindy! They are some of my favorite flavors too. If a recipe says peanut in the title, I bake it! Plus any recipe that originates with Alice Medrich is sure to be good.

        Reply
    10. Monica

      August 01, 2016 at 8:04 pm

      Ironically, I didn't eat much - nor crave much - peanut butter as a kid but now...it's so different! I top my english muffin with PB a few mornings a week and I am constantly craving some peanut butter cookie or snack! It's just so good. Now, I see this and I'm hankering for your cookies big time. The toffee bites are a lovely surprise. What a great after school/after camp treat!

      Reply
      • The Monday Box

        August 05, 2016 at 9:37 am

        Thanks, Monica! Do you think that growing up outside of the US, peanut butter just wasn't a standard childhood food and that might have had something to do with your lack of interest in it as a child? How funny that now you crave it! 🙂 Many of my friends who spent their childhoods outside of the US still think peanut butter is disgusting! Our tastes often do evolve as we age. Alice Medrich recipes are always reliable and this one is another winner. 🙂

        Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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