Toffee, Peanut Butter and Chocolate Chunks = Heaven
These cookies, as seen above, were baked using the convection feature of the Test Kitchen oven as an experiment. Read all about Baking with Convection Ovens for more details. (The batch below were baked in a conventional radiant oven at 375°F using the same visual cues for doneness). These Toffee Peanut Butter Chocolate Chunk Cookies with Pecans feature smooth peanut butter in the batter (I like the kind with palm oil for this recipe), plenty of 70% chocolate chunks, tiny toffee bits and pecans as well for loads of flavor and texture. If you re looking for a special bake sale, office or school treat, it doesn’t get any better than these.
Toffee Peanut Butter Chocolate Chunk Cookies with Pecans
Author: Dédé Wilson
Makes: 30 cookies
Ingredients
- 8 ounces bittersweet chocolate, cut into chunks, preferably around 70%
- ½ cup toffee bits, such as Hershey's Heath Bits 'O Brickle
- ½ cup lightly toasted pecan halves, roughly chopped
- 1 cup plus 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, at room temperature, cut into pieces
- ½ cup peanut butter, preferably smooth, no-stir style made with palm oil
- ⅔ cup firmly packed light brown sugar
- ⅔ cup sugar
- 1½ teaspoons vanilla extract
- 1 large egg, at room temperature
Instructions
- Toss the chocolate chunks, pecans and toffee bits together in a small bowl. Set aside about ½ cup of this mixture for using later in recipe.
- Whisk flour, baking powder, baking soda and salt together in a small bowl to aerate and combine; set aside.
- Place butter in bowl of mixer and beat with flat paddle on medium-high speed until creamy, about 2 minutes. Beat in peanut butter then add both sugars gradually and continue beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla, then beat in the egg. Add flour mixture, mixing just until some floury streaks still remain. Add larger amount of chocolate chunks, toffee and nuts and beat just until combined. Chill dough for at least 2 hours and preferably overnight.
- Position racks in upper and lower third of oven. Preheat convection oven to 350°F. Line two baking sheets with parchment paper; set aside.
- Drop by ping-pong sized rounds (we use a #40 Zeroll scoop) at least 2-inches apart on prepared pans. Using reserved chocolate chunks, press pieces on top of each cookie (this is not necessary but makes them look chock-full. Sprinkle each cookie with a few toffee bits and pecans as well.
- Bake for about 13 to 17 minutes or until light golden brown. Cookies will be a little soft in the center and firmer around the edges. Cool on racks for 5 minutes, then slide parchment onto racks to cool cookies completely. Store at room temperature for up to 3 days in airtight container in single layers separated by parchment paper.
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