Peanut Butter Chocolate Chip Cookies

These peanut butter chocolate chip cookies are soft, chewy, and packed with melty chocolate, toffee bits, and crunchy pecans. With a rich peanut butter base and a hint of caramel from dark brown sugar, they’re guaranteed to be a hit at any gathering.

Course Cookies

Cuisine American

Prep Time 10

Cook Time 11

Total Time 21

Servings Cookies

Calories 276kcal

Equipment

mixing bowls
Whisk or hand mixer
Cookie sheet
Cookie scoop
Spatula or spoon
cooling rack

Ingredients

½ cup butter melted
¾ cup creamy peanut butter
1 cup dark brown sugar
½ cup granulated sugar
3 large eggs
1½ teaspoons vanilla extract
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk chocolate chips
¾ cup toffee bits
½ cup chopped pecans

Instructions

In a large bowl, melt the butter in the microwave. Stir in the peanut butter until smooth and creamy.
Add the dark brown sugar and granulated sugar. Mix until fully combined.
Add eggs one at a time, mixing well after each addition. Add vanilla with one of the eggs.
Stir in flour, baking soda, baking powder, and salt until just combined.
Fold in chocolate chips, toffee bits, and pecans.
Cover the dough and refrigerate for 1 hour.
Preheat oven to 350°F. Line baking sheets with parchment paper.
Scoop cookie dough using a cookie scoop (about 2 tablespoons per cookie). Space dough balls about 3 inches apart.
Bake for 10 to 12 minutes, just until the edges turn golden.
Let cookies cool on the baking sheet until set, then transfer to a cooling rack or serving plate.

Nutrition