Toffee Peanut Cookies

Toffee Peanut Cookies

Adapted from Alice Medrich
Makes 36 cookies
Author Wendy Sondov


  • 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 1/3 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon sea salt
  • Topping:
  • 1 cup peanuts chopped into small pieces
  • 1/3 cup toffee bits (Heath bits)


  1. In a large mixing bowl, microwave butter until melted.
  2. Mix in the brown and granulated sugar.
  3. Add egg, vanilla, and peanut butter. Whisk to combine.
  4. In a medium bowl, whisk together the flour, baking soda, and salt.
  5. Add the flour mixture into the large mixing bowl with the other ingredients. Mix with a spoon or spatula, just until incorporated.
  6. Cover the dough and chill for at least 2 hours (up to 2 days).
  7. When ready to bake: Line a baking sheet with parchment. Preheat the oven to 325° F.
  8. Combine the chopped peanuts and toffee bits in a small bowl.
  9. Use a small (2 teaspoon) scoop to portion the dough. Roll the dough into 1” balls or little logs (like a fat Tootsie Roll).
  10. Coat the top and side of each cookie by pressing into the peanut-toffee bit mixture.
  11. 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.
  12. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
  13. Store in an airtight container at room temperature for at least 2 weeks.

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.