Peanut Toffee Cookies Recipe
If you don’t have a nut allergy than you’ll love these simple peanut toffee cookies.
We don’t hear about peanuts that often. But when it comes to pairing them with chocolate, toffee and other goodies in cookies, they are super delicious.
For these cookies, I used a basic sugar cookie type of dough. Once you make your dough, which is super simple to whip up, chill it for about 30 minutes to firm up slightly.
Once your dough is firm, scoop out about 2 tbs of dough, roll it into a ball and press them flat into a mixture of chopped peanuts and toffee. I like to press the peanut mixture onto the cookie. It makes a pretty cookie and you can be sure you don’t miss a bit of peanuts and toffee.
Of course, you can press these cookies into any type of nut mix but try these. You’ll love them.
Peanut Toffee Cookies
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 1/2 tsp salt
- 1/2 chopped peanuts
- 1/2 cup toffee bits
- Preheat oven to 350º F. Line cookie sheets with parchment paper or baking mat.
- Cream together butter and granulated sugar for a few minutes until fluffy. Add eggs and mix until well-combined.
- Stir in flour, baking powder, salt, and vanilla.
- Scoop about 2 tablespoons of dough and roll into a ball. Gently flatten them into the chopped peanut and toffee mixture.
- Place cookies onto baking sheet about 2 inches apart. Bake 12 minutes or until lightly browned on edges
- Allow to cool for at least 15 minutes.