Brown Butter Toffee Peanut Butter Cookies
1 stick unsalted butter
½ cup granulated sugar
1 large egg
½ TSP vanilla bean paste
½ cup chunky peanut butter
1 cup all purpose flour
½ TSP salt
½ TSP baking soda
½ cup chocolate baking wafers
2 toffee candy bars cut into chunks (Skor bars preferred)
Flaky sea salt (optional)
- Line a large rimmed baking sheet with parchment paper. Set aside.
- Next place, butter into a small saucepan set to medium-high heat and melt. Let the butter bubble and foam until the color reaches a light golden brown and the butter has taken on a nutty smell. Remove from heat and allow the butter to continue to brown as it cools to room temperature.
- In a medium sized bowl, mix together flour, baking soda and salt until well combined. Set aside.
- In a large mixing bowl beat cooled butter along with sugar and vanilla bean paste using a hand held electric mixer. Beat until well combined then add in the egg and peanut butter and continue to beat until combined and thick paste forms.
- Next, reduce the speed of the mixer and slowly add in the flour mixture. Increase the speed after all the flour mixture is added and beat until dough forms. Do not over beat. Remove electric beaters and using a rubber spatula fold in chocolate wafers and toffee until thoroughly incorporated.
- Cover bowl with plastic wrap and refrigerate for a minimum 30 minutes to let the dough rest (see note).
- While the cookie dough rests, preheat the oven to 350 degrees.
- Once dough has rested, scoop cookies onto the lined rimmed baking sheet evenly spacing cookies out. Using the heel of your hand, slightly flatten the cookies, creating small disks. Sprinkle over top flaky sea salt to your preference and place onto the middle rack of your oven (see note).
- Set a time for 5 minutes. When the timer goes off, remove the cookie sheet from the oven with two thick pot holders and bang the baking sheet on the top of a heat proof counter or stovetop a several times until cookies begin to spread and even out. Rotate the sheet and return to the oven to bake for an additional 5 – 7 minutes depending on how chewy you would like the cookies.
- Transfer the cookies to a cooling rack, allow to cool and enjoy!
- At this stage you can scoop to freeze your cookie dough by scooping dough with a cookie scoop onto a lined rimmed baking sheet, then placing the sheet into your freezer for 30 minutes. Once the dough is frozen, remove the baking sheet from the freezer and separate the individual cookie balls and place into a freezer safe storage bag. Label with the date and baking instructions. Seal the bag and place it in the freezer to enjoy at a later date.
- Do not freeze the dough with flaky salt. Instead only add prior to baking.