Peanut Butter Brickle Cookies
Indulge in the ultimate sweet-and-salty treat with these irresistible Peanut Butter Brickle Cookies! Perfectly soft and chewy with a golden crisp edge, these delightful cookies combine creamy peanut butter with crunchy toffee bits for a texture lovers’ dream. The dough comes together effortlessly with pantry staples, from rich brown sugar to a touch of vanilla, and bakes up in under 15 minutes—making this recipe a quick and satisfying crowd-pleaser. Each bite is bursting with buttery richness and pockets of buttery toffee. Whether you're baking for a holiday spread, an after-school treat, or simply because you’re craving a decadent dessert, these Peanut Butter Brickle Cookies are sure to become a new favorite!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 0.5 cup creamy peanut butter
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 piece large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup toffee bits (such as Heath Bits ‘O Brickle)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, use a hand mixer or stand mixer to cream together the butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl, and mix until fully incorporated.
In a separate medium-sized bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the toffee bits using a spatula, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets about 2 inches apart.
Gently flatten each dough ball slightly with the back of a fork to create a crisscross pattern.
Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown. The cookies may appear slightly underbaked in the center, but they will continue to set as they cool.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your decadent Peanut Butter Brickle Cookies! Store leftover cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 522.3 g | 190% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 353.4 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 382 mg | 29% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1317 mg | 28% | |
*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.
