Honey Roasted Peanut Butter Toffee Swirl Cookies
Indulge in the ultimate sweet-meets-salty treat with these irresistible Honey Roasted Peanut Butter Toffee Swirl Cookies! Bursting with nutty, caramelized flavors, these chewy delights combine the rich creaminess of honey-roasted peanut butter with the buttery crunch of toffee bits for an unforgettable dessert. The dough comes together quickly with simple pantry staples and is chilled to ensure a perfect soft center and golden edges in every bite. Garnish with a sprinkle of flaky sea salt for an elevated touch that balances the sweetness like a dream. Ready in under an hour, these cookies are perfect for parties, holiday gifting, or satisfying your next sweet craving. Get ready to fall in love with this unique, flavor-packed twist on classic peanut butter cookies!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 120 grams Honey-roasted peanut butter
- 100 grams Granulated sugar
- 150 grams Brown sugar (light or dark)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 210 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 120 grams Toffee bits
- 1 pinch Optional flaky sea salt for garnish
Instructions
In a medium-sized saucepan, melt the unsalted butter over low heat until fully melted. Remove from heat and let it cool for about 5 minutes.
In a large mixing bowl, combine the cooled melted butter, honey-roasted peanut butter, granulated sugar, and brown sugar. Whisk until smooth and creamy.
Add the egg and vanilla extract to the mixture, whisking until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix.
Fold in the toffee bits gently, ensuring they are evenly distributed throughout the dough.
Transfer the dough to the refrigerator and chill for at least 30 minutes to firm up.
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Using a cookie scoop or tablespoon, portion out the dough into 1.5-inch balls and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers still look slightly soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional: Sprinkle a pinch of flaky sea salt on top of each cookie while they are still warm for an extra flavor boost.
Nutrition Facts
Calories |
165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 13.8 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 53 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
