This recipe for peanut butter toffee cookies was recently a Cookie of the Day at the Martha Stewart website. I’ve been interested in toffee lately, so I thought that this recipe might be a good way to incorporate some toffee into my baking.
I used 2 Hershey’s brand Heath bars for this recipe, just the regular 1.4-ounce size you can find in the grocery store’s checkout lane.
I contemplated on using a different peanut butter cookie base, one that I knew and loved, but decided I’d go ahead with the one in the recipe. A different cookie recipe could definitely be used, as long as the cookie will be thick enough to distribute and hold the toffee pieces nicely (i.e. not a thin cookie).
I got exactly 24 cookies. They’re pretty good, although as I suspected, I’m not totally fond of the peanut butter cookie itself. It’s a slightly crunchier sort of cookie with softer insides; I think the crunch of the toffee goes well with the crunchiness of the cookie, though.
I really do like the idea of toffee pieces in cookies now, and I suspect I’ll be making different varieties of cookies with toffee in the future. :)
Mmm… I love the Heath bar crumbles. I have a bag of them leftover from my recent Chocolate/Heath/Espresso cheesecake. Perhaps I should cookie them.
I am salivating! Those look incredible.
These look fabulous, my mother would love them, if she wasn’t on her diet that I ruined by sending her sweets for mother’s day!
You know, I feel the same way about pb cookies… love them when they’re fresh out of the oven and soft but won’t eat them once they cool down and get crunchy. While traveling, someone actually made soft pb cookies, so there is hope!