Peanuts and Chocolate, is there any better combination of flavors? It’s up in the top tier for me. In fact, if I think about it, most of my favorite candies include them…I remember as a kid on Halloween that I searched my candy filled pillowcase for Mr. Goodbars. When I went to the movies, Goobers were my go-to snack of choice. And in my adult years, I’m all about Reese’s Peanut Butter Cups and Peanut M & Ms. In fact, those are candies I give out to trick or treaters on Halloween! All these examples bring me back to very fond memories in my life. It’s amazing how food can connect us to past experiences that we have shared with others. And something delicious can provide a moment of comfort and happiness amid an otherwise hectic life that we live.
Well before launching my business 18 months ago, I created our company’s mission statement:
Our mission is to offer our customers a taste of homemade decadence with mouthwatering, dare we say addicting, handcrafted toffee, made with care using only the highest quality ingredients. Our toffee has been cherished by family and friends for many years, building lasting memories along the way. We strive to connect all our customers through one of life’s simple pleasures-sweet, salty, crunchy, melt in your mouth goodness. We are committed to growing a company that embodies the spirit of our toffee: a place where people are at the heart of everything we do.
Drawing upon these comforts and memories is what can help get us through difficult times. And if indulging in some of our toffee, brings you to that happy place for a few moments, then I feel like I am achieving our company’s mission.
We know our Salted Peanut and Dark Chocolate toffee is delicious and decadent just on its own, but did you know that you can take all that goodness and incorporate it into an outrageously scrumptious cookie? For all the cookie lovers out there, this one’s for you! Enjoy!
Salted Peanuts & Dark Chocolate Toffee Cookie Recipe
Yields about 24 large or 48 regular sized cookies
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 sticks unsalted butter, softened
¾ cup sugar
¾ cup packed light brown sugar
1 tsp vanilla
2 cups (coarsely crushed) Salted Peanut and Dark Chocolate Toffee (about 9 oz)
Tip: You can substitute the Salted Peanut & Dark Chocolate Toffee with either of the other two flavors (Coconut Almonds or Spicy Pecan)
Heat oven to 375 Degrees F
Prepare Dry Ingredients: Combine flour, salt and baking soda in a small bowl. Whisk ingredients together and set aside.
Prepare Wet Ingredients: Add butter and sugar to a mixing bowl (stand up mixer or use a bowl and a handheld electric mixer). Beat butter and sugar together, starting at medium speed until incorporated and increasing speed to high until the mixture is a pale-yellow color and has more of a whipped texture (about 2-3 minutes). You should stop the mixer once or tice to scrape the sides down with a spatula.
Tip: To soften the butter, (either leave it out on the counter or microwave the sticks for about 2 seconds to soften).
Add the vanilla and eggs, one at a time and mix on medium high speed for about a minute.
Tip: When the eggs and butter are both at room temperature, it will help these ingredients incorporate together better.
Add the flour mixture on low speed and once incorporated, increase speed just a little bit for about 30 seconds to be sure everything is incorporated together. Like before, stop mixer once to scrape down all the sides to ensure that it’s blended well. Stop mixer and add the Salted Peanut and Dark Chocolate Toffee. Turn mixer on low for about 10 seconds to ensure that the toffee is dispersed throughout the batter.
Scoop a heaping tablespoon of cookie dough on a cookie sheet for smaller cookies. For the larger cookies that you see on my video, use a small ice cream scoop (equivalent to about two tablespoons).
Tip: Make sure to space the cookie dough apart enough so they don’t form together. You should be able to get about 9-12 large or 16 smaller cookies on a standard cookie sheet.
Bake for about 9-12 minutes (depending on cookie size). You should check them at the 9-minute mark to see how they’re coming along. Cookies are done, when the edges are a brown and the middle is still a little soft but no longer wet.
Once cookies are done, remove from the oven and let them sit on the pan for about 2 minutes. After 2 minutes, transfer the cookies to a cooling rack and finish making the remaining cookies.
Enjoy them warm or room temperature with an ice-cold glass of milk, or a hot cup of coffee or tea!