Save Recipe Print
Mocha Swirl Peanut Butter Toffee Cookies
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 dozen
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 dozen

Ingredients

Directions

HEAT oven to 375 degrees F. Line baking sheets with parchment paper. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

COMBINE flour, baking soda, salt and cinnamon in medium bowl. Add to creamed mixture at low speed. Mix just until blended. Stir in toffee bits. Add chocolate hazelnut spread, swirling gently with spatula. Do not over mix. Drop by rounded tablespoonfuls 2-inches apart onto prepared baking sheet.

BAKE 8 to 10 minutes, or until edges begin to brown. Cool 2 minutes on baking sheet. Remove to wire racks to cool completely.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Flourless Peanut Butter Cookies

Recipe courtesy of Claire Robinson

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Peanut Butter Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

No-Bake Peanut Butter Fluff Pie

Recipe courtesy of Food Network Kitchen

Peanut Butter and Jelly Cookie Bars

Recipe courtesy of Trisha Yearwood

Peanut Butter Fudge

Recipe courtesy of Alton Brown

Peanut Butter No-Bake Cheesecake

Recipe courtesy of Food Network Kitchen

The Ultimate No-Bake Chocolate-Peanut Butter Pie

Recipe courtesy of Jeff Mauro

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories