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Peanut-Toffee Chip Cookies
Recipe Summary
Yield: Makes about 5 dozen
Ingredients
Ingredient Checklist
2 cups all-purpose flour
2 cups cake flour, not self rising
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup granulated sugar
2/3 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups toffee chips
2 1/2 cups coarsely chopped peanuts
Gallery
Peanut-Toffee Chip Cookies
Recipe Summary
Yield: Makes about 5 dozen
Gallery
Peanut-Toffee Chip Cookies
Peanut-Toffee Chip Cookies
Peanut-Toffee Chip Cookies
Recipe Summary
Yield: Makes about 5 dozen
Recipe Summary
Yield: Makes about 5 dozen
Yield: Makes about 5 dozen
Makes about 5 dozen
Ingredients
Ingredients
- 2 cups all-purpose flour
- 2 cups cake flour, not self rising
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2/3 cup firmly packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups toffee chips
- 2 1/2 cups coarsely chopped peanuts
Directions
Preheat oven to 350 degrees. Line two baking sheets with parchment; set aside. In a bowl, whisk both flours, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars. Beat on medium speed until fluffy, about 2 minutes, scraping down sides of bowl as needed. Add eggs and vanilla; beat until combined. Add flour mixture; beat on low speed until just combined. Using a wooden spoon, stir in toffee and peanuts. Form dough into 1 1/4-inch balls. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month. Thaw before baking.)
Place dough on prepared baking sheets 2 inches apart. Flatten slightly with your palm. Bake until golden and just set, 10 to 12 minutes, rotating sheets halfway through. Transfer to a wire rack; let cool 5 minutes before placing cookies on rack to cool completely.
Reviews (10)
Add Rating & Review
8 Ratings
5 star values:
3
4 star values:
4
3 star values:
0
2 star values:
1
1 star values:
0
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Reviews (10)
Add Rating & Review
8 Ratings
5 star values:
3
4 star values:
4
3 star values:
0
2 star values:
1
1 star values:
0
Add Rating & Review
8 Ratings
5 star values:
3
4 star values:
4
3 star values:
0
2 star values:
1
1 star values:
0
8 Ratings
5 star values:
3
4 star values:
4
3 star values:
0
2 star values:
1
1 star values:
0
8 Ratings
5 star values:
3
4 star values:
4
3 star values:
0
2 star values:
1
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 4
- 3 star values:
- 0
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
11/13/2008
I found these rather greasy. I made the first few without refrigerating the dough first and they ran and were flattened and crisp. After a refrigerated the dough, they kept their shape better but were still to greasy. I would cut down on the amount of butter, or add a pinch more flour.
Martha Stewart Member
Rating: Unrated
11/13/2008
I found toffee chips surprisingly easily in a regular supermarket and one in a thrifty market that doesn't sell everything. I don't want to used bottled or canned peanuts or shell-on peanuts, how would I adapt peanut butter here?
Martha Stewart Member
Rating: Unrated
11/12/2008
Heath Bars may be tasty...a little chocolate with the toffee couldn't hurt.
Martha Stewart Member
Rating: Unrated
11/12/2008
Almost any "cookie" can be made as a "bar". Remember the great big birthday cookies sold in the cookie places in the mall?
Martha Stewart Member
Rating: Unrated
11/12/2008
I agree sounds and looks winderful to me ;-)))
Martha Stewart Member
Rating: Unrated
11/12/2008
Get over it! Sounds delicious no matter the name :)
Martha Stewart Member
Rating: Unrated
11/12/2008
It seems as if there happens to be a lot of mistakes in these recipes that never do get corrected!
Martha Stewart Member
Rating: Unrated
11/12/2008
I have to agree, another recipe misnamed. It is called bars
in the "title" and then cookie in the recipe......too much
caffein in the kitchen? Most of us strive forw
accuracy and Martha always claims perfection......
well, maybe..........
Martha Stewart Member
Rating: Unrated
11/12/2008
BARS ? sound good but wrong name
Martha Stewart Member
Rating: Unrated
11/12/2008
Hi. As in Lisbon we don't have toffee chips on the supermarket I used chocolate chips.
Uhmmmm! Delicious!
Martha Stewart Member
Rating: Unrated
11/13/2008
I found these rather greasy. I made the first few without refrigerating the dough first and they ran and were flattened and crisp. After a refrigerated the dough, they kept their shape better but were still to greasy. I would cut down on the amount of butter, or add a pinch more flour.
Rating: Unrated
I found toffee chips surprisingly easily in a regular supermarket and one in a thrifty market that doesn't sell everything. I don't want to used bottled or canned peanuts or shell-on peanuts, how would I adapt peanut butter here?
Rating: Unrated
11/12/2008
Heath Bars may be tasty...a little chocolate with the toffee couldn't hurt.
Almost any "cookie" can be made as a "bar". Remember the great big birthday cookies sold in the cookie places in the mall?
I agree sounds and looks winderful to me ;-)))
Get over it! Sounds delicious no matter the name :)
It seems as if there happens to be a lot of mistakes in these recipes that never do get corrected!
I have to agree, another recipe misnamed. It is called bars
in the "title" and then cookie in the recipe......too much
caffein in the kitchen? Most of us strive forw
accuracy and Martha always claims perfection......
well, maybe..........
BARS ? sound good but wrong name
Hi. As in Lisbon we don't have toffee chips on the supermarket I used chocolate chips.
Uhmmmm! Delicious!
All Reviews for Peanut-Toffee Chip Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peanut-Toffee Chip Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
