Toffee-Peanut Bites
Submitted by mlowekelly
Peanut butter cookies studded with chocolate toffee bits and crowned with peanut halves. Makes 7 dozen tender, chewy cookies with crispy edges in just 30 minutes.
YIELD
7 dozenPREP
20 minCOOK
10 minREADY
30 minThese cookies pack serious flavor into every bite.
Creamy peanut butter dough gets loaded with chopped Heath bars (that irresistible chocolate-toffee crunch), then each cookie gets a peanut half pressed right on top before baking. The result? Cookies with crispy golden edges, chewy centers, and three kinds of nutty richness playing off that sweet toffee.
The recipe makes a massive 7 dozen cookies, perfect for cookie swaps, bake sales, or stashing in the freezer for emergencies. At only 10 minutes in the oven, you can knock out batch after batch without heating up the kitchen.
Kitchen Tips
- Soften butter to room temperature for easier mixing (cold butter won’t cream properly with the peanut butter)
- Chop the Heath bars into small, uniform pieces so they distribute evenly through the dough
- Use a cookie scoop to get uniform ¾-inch balls that bake evenly
- Press the peanut halves gently so they stick but don’t flatten the dough too much
- Cool completely before storing or the cookies will stick together
Variations
- Double Chocolate: Use chocolate peanut butter and add ½ cup mini chocolate chips
- Butterscotch Swap: Replace Heath bars with butterscotch chips for caramel sweetness
- Almond Version: Use almond butter and top with sliced almonds instead of peanuts
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In large bowl, with mixer at medium speed, beat flour, margarine or butter, sugar, peanut butter, brown sugar, baking soda, vanilla extract, salt, and egg until well mixed.
With wooden spoon, stir in chopped chocolate covered toffee bars.
Shape dough into ¾ inch balls.
Place balls, about 1 inch apart, on ungreased cookie sheets.
Press a peanut half into top of each ball.
Bake cookies 10 minutes or until lightly browned.
Remove cookies to wire rack to cool.
Store cooled cookies in tightly covered container.
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