Who doesn’t love a cookie warm right out of the oven? I was raised baking in the kitchen with my family and cookies were just the beginning. I remember by the time I was in fifth grade I baked all by myself and really enjoyed the feeling of creating something from scratch. My sister was always my biggest fan – she really enjoyed them, from chocolate chip to oatmeal to cream cheese cut-out cookies. However, these Flourless Chocolate Peanut Butter Toffee Cookies are pretty spectacular and bring out even the shyest of cookie lovers.
The creamy peanut butter, along with the rich dark cocoa powder and chocolate chunks are already perfection, but I didn’t stop there. I added a few toffee bits for a caramel sensation that knocks them out of the park.
I guarantee you won’t miss the flour because they hold up during baking and the texture is chewy and crispy around the edges. These cookies are gluten-free, so you can make them for your sensitive tummy friends too. I love them because they are just ooey gooey decadent fun!
Ingredients
1 cup creamy peanut butter
1 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 teaspoon baking soda
3 tablespoons cocoa powder
1/2 cup chocolate chunks, good quality chocolate
1/2 cup toffee bits (Heath)
(Makes 1 1/2 Dozen)
To Prepare:
1. Preheat oven to 350 degrees. In a stand mixer or large bowl, combine peanut butter and brown sugar. Mix on medium speed for 2 minutes, until the mixture comes together.
2. Add egg and vanilla extract to peanut butter mixture and mix until light and creamy, about 3 minutes.
3. Next, add the baking soda and cocoa powder to dough and mix on low for 1 minute. Add chocolate chunks and toffee bits, and mix until just combined, about 30 seconds.
4. Chill dough for 30 minutes in refrigerator and then, scoop out dough onto a silpat or parchment lined baking sheet, about 3 tablespoons rounds. Press each ball down slightly with a measuring cup.
5. Place sheet pan in oven to bake for 10 minutes, just until soft-firm, do not over bake. Remove the cookies from the oven and let them rest on the sheet pan for 15 minutes. Place cookies on a wire rack to cool completely and continue to bake the remaining dough. Place cookies in your favorite jar or serve for dessert. Enjoy!
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