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.
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.
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!
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!
This is an overview of the instructions. The full instructions are in the recipe card below.
- 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.
- 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).
- When ready to bake, 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 a parchment lined cookie sheet and bake for 12-14 minutes, until the tops and bottom edges are light golden.
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.
Toffee Peanut 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
- 1 cup peanuts chopped into small pieces
- ⅓ cup toffee bits (Heath bits)
- 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.
First Published: October 1, 2016. Last Updated: October 3, 2021. Updated for additional information and better reader experience.