Decadent Honey Roasted Peanut Butter Toffee Swirl Cookies
Experience the perfect combination of flavors and textures with these Decadent Honey Roasted Peanut Butter Toffee Swirl Cookies. Inspired by a beloved original recipe, I added my family's favorite ingredients to enhance the delightful taste of honey roasted peanut butter. Each bite is a delicious blend of chewy oats, rich toffee, and swirls of semi-sweet and white chocolate that will transport you straight to cookie heaven. Whether you're baking for a family gathering or simply treating yourself, these cookies promise to satisfy your sweet tooth and leave everyone asking for seconds. Enjoy the wonderful aroma and flavor that fill your kitchen while these cookies bake to perfection!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Old fashioned oats
1 1/2 cups (divided; 1 cup ground and 1/2 cup whole)
All-purpose flour
2 cups (sifted)
Baking powder
1 teaspoon (none)
Baking soda
1 teaspoon (none)
Kosher salt
1 teaspoon (none)
Butter, softened
1 cup (at room temperature)
Granulated sugar
1 cup (none)
Light brown sugar, packed
1 cup (none)
Vanilla extract
2 teaspoons (none)
Honey roasted crunchy peanut butter
3/4 cup (or creamy version, as desired)
Large eggs
2 (room temperature)
Nestle semi-sweet and white chocolate swirled morsels
1 (10 ounce) bag (none)
Toffee pieces
4 ounces (none)
Instructions
1
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or lightly grease it.
2
In a mini food processor or blender, pulse 1 cup of oats until finely ground. Set aside.
3
In a large mixing bowl, combine the ground oats, remaining 1/2 cup of whole oats, flour, baking powder, baking soda, and kosher salt. Stir until well mixed.
4
In the bowl of a stand mixer or using a hand mixer, cream together the softened butter with the granulated sugar and brown sugar. Beat until the mixture is light and fluffy, about 3-4 minutes.
5
Add the eggs, one at a time, mixing thoroughly after each addition. Then, add the vanilla extract and honey roasted peanut butter. Blend until the mixture is smooth and creamy.
6
Gradually incorporate the flour mixture into the wet mixture until just combined. Be careful not to overmix.
7
Gently fold in the Nestle semi-sweet and white chocolate swirls along with the toffee pieces until evenly distributed.
8
Using an ice cream scoop (approximately 1/4 cup size), scoop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
9
Bake in the preheated oven for 16-18 minutes or until the edges are golden brown and the centers are set.
10
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely. Enjoy them warm or store them in an airtight container.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this cookie recipe?
The recipe is for Decadent Honey Roasted Peanut Butter Toffee Swirl Cookies.
What are the primary flavors in these cookies?
The cookies feature honey roasted peanut butter, chewy oats, rich toffee, and a mix of semi-sweet and white chocolate.
What temperature should the oven be set to?
Preheat your oven to 325 degrees Fahrenheit or 163 degrees Celsius.
How should the baking sheet be prepared?
Line the baking sheet with parchment paper or grease it lightly.
How do I prepare the oats for this recipe?
Pulse 1 cup of oats in a food processor until finely ground, and leave the remaining 1/2 cup as whole oats.
What type of oats should be used?
The recipe calls for old fashioned oats.
How much flour is required?
You will need 2 cups of sifted all-purpose flour.
What is the first step in mixing the dry ingredients?
Combine the ground oats, whole oats, flour, baking powder, baking soda, and kosher salt in a large bowl.
How long should I cream the butter and sugar?
Beat the butter and sugars together for about 3-4 minutes until the mixture is light and fluffy.
What condition should the butter be in?
The butter should be softened at room temperature.
What kinds of sugar are used?
The recipe uses 1 cup of granulated sugar and 1 cup of packed light brown sugar.
How many eggs are needed?
Two large eggs at room temperature are required.
What type of peanut butter is recommended?
Honey roasted crunchy peanut butter is recommended, though creamy can be used if desired.
How much honey roasted peanut butter is used?
The recipe calls for 3/4 cup of peanut butter.
When should I add the vanilla extract?
Add the vanilla extract along with the eggs and peanut butter to the creamed mixture.
What is the correct way to add the flour mixture?
Gradually incorporate the dry ingredients into the wet mixture until just combined, being careful not to overmix.
What kind of chocolate is included in the cookies?
The recipe uses a 10 ounce bag of Nestle semi-sweet and white chocolate swirled morsels.
How much toffee is needed?
Use 4 ounces of toffee pieces.
How should the chocolate and toffee be added?
Gently fold them into the dough until they are evenly distributed.
What size scoop should be used for the dough?
Use an ice cream scoop that is approximately 1/4 cup in size.
How far apart should I place the cookie dough?
Space the scoops about 2 inches apart on the baking sheet.
What is the baking time for these cookies?
Bake for 16 to 18 minutes.
How can I tell when the cookies are finished baking?
The edges should be golden brown and the centers should be set.
Should the cookies cool on the baking sheet?
Yes, let them cool on the sheet for 5 minutes before moving them.
Where should the cookies finish cooling?
Transfer them to wire racks to cool completely.
Can I eat these cookies while they are warm?
Yes, they can be enjoyed warm or at room temperature.
How should leftover cookies be stored?
Store them in an airtight container to keep them fresh.
How much baking powder and baking soda are used?
The recipe requires 1 teaspoon of baking powder and 1 teaspoon of baking soda.
What type of salt is best for this recipe?
One teaspoon of kosher salt is recommended.
What is the total number of ingredients?
There are 13 ingredients in this recipe.