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Peanut Toffee Cookies

I’ve not been baking a lot of cookies lately. I seem to have been focused on cakes and bars. Variety is always good, but it felt like it was time to get back to scooping cookie dough.

These cookies manage to be traditional and nontraditional at the same time. At their heart, they are a basic vanilla cookie. But, the presence of cake flour changes their consistency enough to create a soft and light cookie.

Peanut Toffee Cookies are packed with toffee bits and roasted peanuts for a soft, chewy, sweet treat. - Bake or Break

And, as with most vanilla cookies, there are some good things added in to make them a bit more interesting. Roasted peanuts and toffee chips offer some great flavor that departs from the usual list of add-ins.

As you can see, these are not what you might call pretty cookies. They look a little rough and tumble. Yet, they are soft and chewy. They are a perfect contrast between a rustic look and a delicate texture.

Peanut Toffee Cookies

Yield about 30 cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Crunchy peanuts and toffee add texture and flavor to these buttery cookies!

Peanut Toffee Cookies


  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup toffee chips
  • 1 cup chopped roasted peanuts*


  1. Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.
  2. Whisk together flour, cake flour, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add egg and vanilla, and mix well.
  4. Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined. Stir in toffee and peanuts.
  5. Use a 2-tablespoon cookie scoop to drop cookies 2 inches apart on prepared pans. Alternately, roll dough into 1 & 1/4-inch balls. Flatten each ball slightly. Bake, one pan at a time, 10-12 minutes, or until lightly browned.
  6. Cool on pans on wire racks for 5 minutes. Then, transfer cookies from pans to wire racks to cool completely.


*Use salted or unsalted peanuts. I like to used salted for a little more emphasis on the salty part of sweet & salty. 

Recipe adapted from Martha Stewart.

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    6 Comments on “Peanut Toffee Cookies”

  1. Oh, I’ll take texture over appearance every time when it comes to cookies. Back in my college days there was a baking stall on campus that made these large chocolate cookies with white choc chips. Nothing great to look at, but warm (straight out of the oven) and a wonderful gooey softness after the initial light crunch. If these vanilla cookies come anywhere close to replicating that, then they are a major win 🙂

  2. Have never baked with toffee chips before. I like crunch and any nuts so this cookie is one I will try. I was browsing your recipe index. Love how each recipe has a picture.

  3. I love baking cookies! thanks for giving me some new ideas!:-)

  4. I can’t wait to try these. I love toffee bits too. Thanks for sharing the recipe.

  5. Made these this morning. Yummy and not too sweet. Next time I will double the batch! I also used a cake flour substitute I found online. For every cup of cake flour, use 1 cup ap flour, remove 2 tbsp and and 2 tbsp corn starch. Sift 5x.

  6. ^ Should say ADD 2 tbsp corn starch 🙂

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