Mini Peanut Butter Chocolate Chip Toffee Cookies

Earlier this week I posted a recipe for peanut butter sandwich cookies with a spicy filling made with Hell Fire Pepper Jelly. For those of you looking for something without the heat (or just adorable and cute!), here’s an alternative.

Mini Peanut Butter Chocolate Chip Cookies

They’re very, very, light in texture and they have a lot of flavor from the peanut butter, butter flavoring, vanilla and toffee chips.  The recipe calls for shortening and I suspect that’s what gives the cookies their great texture, but if you try them with butter, let me know.

mini peanut buttter chocolate chip cookies

I recently purchased more small (1 pound) Kraft tin tie bags and this small batch makes 50 cookies or enough to completely fill a Kraft bag with extras for munching. Since shaping the cookies is kind of time consuming, I usually make half a batch (using two tablespoons of egg), but if you are in the mood for lots and lots of tiny cookies, make the full batch as written.

5.0 from 1 reviews
Mini Peanut Butter Chocolate Chip Toffee Cookies
Prep time
Cook time
Total time
Miniature peanut butter cookies with toffee and chocolate chips
Recipe type: Cookie
Serves: 100
  • 1/2 cup butter flavored shortening (I used butter flavored Crisco)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup peanut butter (crunchy or creamy okay)
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg, beaten
  • 1 cup (4.5 oz) all-purpose flour
  • 1 cup semi-sweet or dark chocolate chips
  • 1/3 cup toffee chips (such as Heath bits or Skor bits)
  1. Preheat the oven to 325F and have ready a couple of large, ungreased baking sheets.
  2. With an electric mixer, beat the shortening, salt, baking soda and peanut butter together. Beat in both of the sugars and the vanilla. Beat in the egg.
  3. By hand or using the lowest speed of the mixer, stir in the flour, and then stir in the chips and toffee bits. With a very well rounded (slightly heaping) 1/4 teaspoon measure, scoop up dough and shape into small tightly packed balls. Arrange the small balls on the baking sheet about 20 to a sheet and bake on center rack for 12-14 minutes or until cookies appear done and slightly brown on the edges. Remove from oven and transfer to a wire rack to cool.
You should get about 100 cookies, but possibly fewer if you make your cookies larger. Also, watch the cook-time closely as ovens vary.

Related posts:


  1. Shannon says

    1/4 tsp! Those must be tiny. Very cute for a gift.

    Are these crunchy or chewier? From the photo, they look crunchy like mini Chips Ahoy.

  2. says

    Shannon, they’re 0% chewy! They’re crispy all through and yes — similar to a Chips Ahoy but lighter in texture. As for the 1/4 teaspoon, it was generously heaping, so if you were to smash it all down it would probably be more like a level 3/4 to 1 teaspoon. However, given the texture of the dough and the fact that the chocolate chips were so large, it was easier for me to just measure heaping 1/4 teaspoons and smash them into balls slightly larger than regular size marbles. I’m guessing the balls were about 1/2 inch in diameter or slightly less.

  3. Inés says

    These look great. And I’m seriously considering making them for Christmas using Nutella in place of the peanut butter (which is hard to get around here — Toulouse, France). Do you think it’d work?

    BTW, this is the first time I comment in your blog (which I love and check on a daily basis). I’ve lost count of how many recipes I’ve made from your site and they’ve all been great. So thanks!

  4. says

    Hello Inés!
    I’m so happy to hear the recipes have worked for you in Toulouse. That’s great. As for the Nutella, I love the idea of tiny, crispy, cookies made with Nutella, but I don’t think you’d get the same results just swapping out the peanut butter for Nutella. Nutella has more sugar and chocolate, so the composition is different. But since I like the idea, I’ll see if I can come up with a similar recipe using Nutella.

  5. says

    How cute!

  6. says

    Wow, those look so perfect at first glance I thought you were reviewing a commercially-made cookie!

    I wonder if a melon ‘baller’ would be easier for scooping the dough…

    BTW–I have been looking for boxes and bags to give cookies as gift–that website you posted was very helpful!

  7. says

    How fun! While I don’t buy packaged cookies, like regular Chips Ahoy and the like, I like the packages with the little minis in them and don’t have a problem buying those–for the kids of course. 😉 These do remind me of those. And what a great idea to fill a bag and give them away as gifts.

    I agree that I don’t think Nutella in place of the pb would bake the same, just from experience, when I’ve made cookies with Nutella, they flatten out more and are thinner.

  8. [email protected] says

    Hi There. I just wanted to let you know I shared this recipe on Cookie Time Tuesday. It was fantastic and I’ll be making them again and again. Thank you for your amazing blog.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe: