Pipe Dream #240: To Not Call IT – Milk Chocolate Toffee Peanut Butter Cookies


“Hello, IT. Have you tried turning it off and on again? Uh… okay, well, the button on the side, is it glowing? Yeah, you need to turn it on… uh, the button turns it on… yeah, you do know how a button works don’t you? No, not on clothes.”

2 pb cookies 3

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Two ingredients and you’ve got a cookie? And not even one of those ultra health two-ingredient banana breakfast whatevers? What is this some kind of miracle?

In this case, no. No miracle, likely due to user error. Let me tell you about this.

I know I’ve blathered on before about how freezers are such a help when it comes to baking, but in this case, my tried and true trick of freezing cookie dough balls so you can have cookies on hand at any moment didn’t work out so well. The recipe isn’t very traditional (helloooo, two ingredients), and I think freezing them messed with the consistency too much, making for a close to burnED bottom and the rest of the cookie underdone. Or perhaps I didn’t beat the ingredients long enough.

Also, I would like to try this again with no toffee (which got too chewy) and parchment paper lining the pan. I’m still getting used to this new pan situation. I DON’T KNOW HOW YOU WORK YIT.

Luckily, these were filled with Ghiradelli milk chocolate chips and chopped up Heath bars, so I still scarfed them like wut right quick. They were good enough to satisfy a peanut butter craving for sure. The recipe below doesn’t include the freezing step, so I hope you have better luck with it.

2 pb cookies 2

Windows is restarting,


Milk Chocolate Toffee Peanut Butter Cookies

Adapted slightly from Averie Cooks

1 cup creamy peanut butter
1 cup light brown sugar, packed
1 large egg
1 tablespoon vanilla extract
1 teaspoon baking soda
4 ounces heath bars, chopped + 4 ounces milk chocolate chips

Combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment until well-combined. The sugar should be fully incorporated and no longer gritty or granular. This will take about 5 minutes or longer.
Add the baking soda and beat to incorporate, about 1 minute on medium-low speed.
Add the Heath bits and chocolate chips and beat to just incorporate.
Using a 2-inch cookie scoop, form heaping mounds of 2 to 3 tablespoon each. Place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 2 hours.
Preheat oven to 350F, and spray a baking sheet with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart, and bake for 8-9 minutes, or until edges are set and tops are barely set.
Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.


1 Response to “Pipe Dream #240: To Not Call IT – Milk Chocolate Toffee Peanut Butter Cookies”

  1. 1 Pacific Merchants December 16, 2013 at 1:23 pm

    Always good to have a dairy free recipe in my arsenal. Thanks for this!

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