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Peanut Butter Chocolate Chip Lunchbox Cookies
Crispy, crunchy, chewy, tender peanut butter cookies with a generous amount of chocolate chips and the richness of toffee pieces.
Prep Time
35
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
45
minutes
minutes
Servings
48
cookies
Calories
Author
Marye Audet-White
Ingredients
¾
cup
unsalted butter
1 ¼
cup
crunchy peanut butter
1
cup
white sugar
1
cup
packed light brown sugar
2
eggs
1
teaspoon
vanilla
2 ½
cups
all-purpose flour
1
teaspoon
baking powder
½
teaspoon
salt
1 ½
teaspoons
baking soda
1
cup
milk chocolate chips
½
cup
toffee pieces
, optional
Instructions
Cream
together the butter, peanut butter and both sugars.
Beat
in the eggs, one at a time.
Mix in the vanilla.
In a separate bowl,mix together the flour, baking powder, baking soda, and salt.
Stir the dry ingredients into the batter.
Stir in the chocolate chips and toffee pieces.
Chill the dough for 1 hour.
Roll into 1 inch balls and put on baking sheets.
Flatten each ball with a fork, making a criss-cross pattern.
Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Do not over-bake them.
Cool a few minutes before removing them from the cookie sheet.