Mini Peanut Butter Toffee Chip Cookies are a follow-up to a recipe I tried earlier this week for peanut butter sandwich cookies. The sandwich cookies have a spicy filling made with Hell Fire Pepper Jelly. These cookies are similar, but miniature size without the hot pepper jelly.
Mini Peanut Butter Toffee Chip Cookies are made with both toffee chips and miniature chocolate chips. 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 they may work with butter too. I've just been using shortening for texture.
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.
Recipe
Mini Peanut Butter Chocolate Chip Toffee Cookies
Ingredients
- ½ cup butter flavored shortening I used butter flavored Crisco
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup peanut butter crunchy or creamy okay
- ½ cup granulated sugar
- ½ cup firmly packed brown sugar
- ½ teaspoon vanilla extract
- 1 large egg beaten
- 1 cup 4.5 oz all-purpose flour
- 1 cup semi-sweet or dark chocolate chips
- ⅓ cup toffee chips such as Heath bits or Skor bits
Instructions
- Preheat the oven to 325F and have ready a couple of large, ungreased baking sheets.
- 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.
- 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) ¼ 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.
Anna says
Thanks Lindy!
Lindy@ItsyBitsyPaper 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.
Sue says
Very cute!!!
Katrina 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.
Claire says
I think I just found my cookies for the weekend (Daddy is here and "always" needs cookies when he comes!).
Chewthefat (heartofglass) 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!
Mackenzie@The Caramel Cookie says
How cute!
Anna 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.
Erin says
Oh those look fantastic!
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!
Anna 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.
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.
Nom! says
Making everything mini instantly makes them so much cuter! Perfect or the winter nights closing in
Nom! x
Louise says
I have tiny scoops for cookie baking. I bet one of them is perfect for making these.