These Peanut butter cookies are amazingly soft. They were so quick and easy to make, and got eaten up fast! Loaded with toffee bits and pumpkin spice chips. You can’t go wrong with this cookie!
What you will need:
- Salted butter
- Dark brown sugar
- Granulated sugar
- Large egg
- Creamy peanut butter
- Vanilla extract
- Baking soda
- Pumpkin spice chips
- Heath English toffee bits
First in a large mixing bowl cream the (softened) butter and sugars together on medium speed.
Then mix in the peanut butter, egg, and vanilla.
Fold in the pumpkin spice chips and the English toffee bits.
Wrap and chill your dough for 30 minutes. Then remove your dough from the refrigerator and allow it to sit in room temperature for 10 minutes so you can easily roll it.
Preheat the oven to 350 degrees.
Drop chilled dough by tablespoons onto the baking sheet covered with parchment paper.
Then press on top of the cookie ball to slightly flatten it.
Bake the cookies for 8-9 minutes. They will be soft and may seem undone, but they will firm up as they cool.
Allow the cookies to completely cool and enjoy! The cookies will stay fresh covered and at room temperature for up to 7 days.
- Don’t forget to look below for the printable recipe!