peanut butter cup toffee chunk cookies

Some days seem to just call for a baking session. Today was one of those days. It rained, I worked from home, and peanut butter and toffee sounded heavenly. Luckily for me (and my friends!), they taste heavenly too. I adapted this recipe from one over at Cookie Madness, and it’ll definitely be going in the ‘make again’ file!

Peanut Butter Cup Toffee Chunk Cookies

INGREDIENTS

4 tablespoons butter, room temperature


1/2 cup sugar


1/2 cup smooth peanut butter (I used Jif)

1/4 teaspoon vanilla


1/4 teaspoon baking soda


1 large egg, room temperature

3/4 cups flour (I used half white and half whole wheat)

1/3 cup mini peanut butter cups
(or if you’ve got the larger variety, chopped up)

1 Heath toffee bar (I used 2 Skor bars instead, as they didn’t have Heath at the market)

DIRECTIONS

Preheat oven to 350 degrees F.

Cream butter and sugar. Add the rest of the ingredients (less the candy) and stir until thoroughly combined. Mix in the peanut butter cups and toffee bar.

Drop by tablespoonfuls onto cookie sheet and bake 15-18 minutes. Makes about 24.

Verdict: balm for your peanut butter and chocolate loving soul. And the toffee adds that bit of crunch and interest to make them something out of the ordinary. Perfect for rainy days or any days. YUM!