It is almost the end of the year, time to reflect on 2025, and look forward to new beginnings for 2026 with hopefulness, recharged mindsets for a positive outlook towards the new year.
How did I come up with Toffee Peanut Brittle Chocolate Chip Cookies
My family always complains that I almost always make unique recipes with vegetables or fruits, or spices, which is absolutely how my brain functions when it comes to recipe development.
Their request for the holidays was to make a CCC or Chocolate Chip Cookie of their liking. My husband loves peanut toffee brittle, the kind with crushed nuts that you get at See’s Candies (his absolute favorite candy). So I decided to combine the Toffee Peanut Brittle with the CCC, to create this cookie.
The cookie is jazzed up with sparkley sprinkles for that festive NYE touch!
The Toffee Peanut Brittle in the Chocolate Chip Cookie, melts the toffee when in the oven, and creates almost a caramely flavor, which is absolutely delicious! This cookie is seriously a melt-in-your-mouth kinda cookie. It was an absolute HIT with the family, and they are asking for a regular dosage of this cookie!
Ingredients for the Toffee Peanut Brittle
The ingredients for the Toffee Peanut Brittle are:
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Maldon Sea salt
- Roasted peanuts
How to make the Toffee Peanut Brittle for the Toffee Peanut Brittle Chocolate Chip Cookies
The Toffee Peanut Brittle candy is one of the EASIEST candies that you can ever make! It makes for the PERFECT hostess gift as well for any of your parties/get-togethers.
The brittle comes together very quickly as well, and can be made within 15 minutes!! I used Broma Bakery’s easy toffee recipe, and added peanuts to it.
It starts off with melting the butter in a saucepan on medium heat. Once the butter is melted, add the sugar and whisk until it dissolves. Add the sea salt. Now add the vanilla extract and let the mixture come to a boil. You will see tiny bubbles on the surface and the color is pale.
Watching the mixture change color is the most important part of this process. The mixture is cooked for about 7 minutes, where you will see the color change from pale yellow to a yellowish color, to finally a caramely color. The deep caramel color is where you want to stop cooking the mixture.
In the meanwhile, set a baking tray with parchment paper or silicon mat with peanuts laid all flat on the surface. Pour the hot toffee onto the peanuts, covering it completely. Now let it set for a few minutes. Then place in the freezer until firm for a few more minutes.
Break it up into pieces and store in an airtight container until ready to use in the cookies.
- TIP: Use coarsely chopped peanuts or whole peanuts, depending upon your choice. I used whole peanuts in my cookie.
Ingredients for the Peanut Toffee Brittle Chocolate Chip Cookies
The ingredients for the Peanut Toffee Brittle Chocolate Chip Cookies are:
- All purpose flour
- Leaving agents like baking soda and baking powder
- Salt
- Unsalted butter, at room temperature
- Sugars like light brown sugar and granulated sugar
- 1 large egg + 1 egg yolk
- Vanilla extract
- Semi-sweet or bittersweet chocolate chips (your preference)
- Toffee Peanut Brittle
How to make the Peanut Toffee Brittle Chocolate Chip Cookies
The Peanut Toffee Brittle Chocolate Chip Cookies are made using the same base Chocolate Chip Cookie recipe as the Black Sesame, Orange Chocolate Chip Cookie from my blog.
The recipe starts off with mixing the dry ingredients of the all purpose flour, leaving agents such as baking powder and baking soda, and salt.
The wet ingredients start off with unsalted butter, and sugars. Then we add the egg/egg yolk, vanilla extract and whisk to combine. Mix the dry ingredients with the wet to form a homogeneous mixture.
Add the chocolate chips of your choice, along with the pieces of toffee peanut brittle, and whisk to combine. Place the dough in the fridge overnight to let the gluten develop. The cookie tastes so much better after the dough has had some time to rest in the fridge.
You can let it rest in the fridge for an hour and then bake it off too. If you let it rest overnight, remove the mixer with the cookie dough in it and let it rest on the counter for about 3-ish hours for it to come to room temperature so that it can be scooped out.
Using an ice cream scooper, scoop out a cookie, level it, and place it onto a baking tray lined with parchment paper. Bake off a few cookies at a time in the oven. Store the cookies in an airtight container for upto 2 weeks.
Here are some tips to get the best results for the cookie
- The unsalted butter should be at room temperature so that it mixes well with the sugars. Microwave it for 10-15 seconds to soften it.
- When you cream the butter and sugar, whisk until it is pale and fluffy for best results.
- Using the egg yolk instead of a full second egg, helps to spread the cookie less.
- Use smaller pieces for the toffee peanut brittle so that it melts into the dough once baked and melds with the cookie giving it that deep caramel flavor.
- The cookie dough when set overnight in the fridge tastes much better than baking it off in an hour after the cookie dough is made. It helps for the gluten to develop better.
- Use an ice cream scooper for even cookies.
- Bake 4 to 5 cookies per tray to not over crowd and allow the cookies enough room to spread.
- Bake the cookie for 12 minutes. Then use a large enough round cookie cutter or bowl to scout the cookie to bring it back into a round shape, since it spreads in the oven and gets wonky in shape. I saw ButterMilkBySam use a deli container to scout the cookies in one of her videos and I thought that it was genius, because my round cookie cutters are not big enough to grapple the entire cookie to scout it into a round shape.
- Add a few chocolate chip cookies and peanut toffee brittle pieces on top of each cookie for visual effect and for taste as well.
- Add sprinkles for a festive touch, and bake for 4 additional minutes. Scout the cookie again to bring them back to a round shape.
- Let them set on the baking tray and then transfer to a wired rack to cool completely.
Make these cookies festive!
Add sprinkles on top of the cookies to make it festive and beautiful, for that end of the year fun touch. I like adding gold or silver sprinkles.
What kind of parchment paper or silicon mat can be used on the baking tray?
The parchment paper used is linked. Silicon mat is linked as well.
What kind of ice cream scooper is good for scooping out the cookie dough?
Ice cream scoop is linked as well.
How do I store the Peanut Toffee Brittle Chocolate Chip Cookies? And for how long?
The Peanut Toffee Brittle Chocolate Chip Cookies can be stored in an airtight container for upto 2 weeks.
Other fun New Year’s Eve recipes are linked below:
- Black Sesame and Orange Chocolate Chip Cookie
- Roasted Carrots, Cannellini Beans and Goat Cheese Dip
- Cheesy Tikka Masala Bean Bake
- Healthy Gobi Manchurian
If you make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post.
XO
Amisha
Peanut Toffee Brittle Chocolate Chip Cookies
Ingredients
Toffee Peanut Brittle
- 1 cup (2 sticks, 226 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- 1 teaspoon Maldon sea salt
- 1 teaspoon vanilla extract
- 1 1/2 cup roasted peanuts
Peanut Toffee Brittle Chocolate Chip Cookie dough
- 3 1/2 cups (470 grams) all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons table salt
- 2 1/2 sticks (284 grams) unsalted butter, at room temperature
- 1 cup (180 grams) light brown sugar, packed
- 1 1/4 cups (250 grams) granulated sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 12 ounces semi-sweet or bittersweet chocolate chips (your preference)
- 1/2 of the Toffee Peanut Brittle
Garnish
- 1 cup semi-sweet or bittersweet chocolate chips
- 1/4 of the Toffee Peanut Brittle, broken into smaller pieces
Decorations (optional)
- Sprinkles
Get Recipe Ingredients
Method
Toffee Peanut Brittle
- Lay out peanuts, tightly nestled, without any overlap, onto a baking sheet with parchment paper. Set aside.
- In a medium saucepan, on medium heat, add the butter. Melt completely. Add the sugar, sea salt and vanilla extract, stir to combine.
- The mixture will start boiling, you will see small bubbles and that the mixture is pale yellow in color.
- Boil the mixture for 6 to 7 minutes, stirring occasionally. The mixture slowly starts changing color from pale yellow to a yellow to a caramel color over time. Keep stirring.
- The mixture is done when the color is caramelly.
- Pour it all over the peanuts immediately, using a rubber spatula to spread and cover the peanuts.
- Firm in the freezer for 2-3 minutes.
- Remove and set aside to cool completely.
- Once cooled, break it up into medium sized pieces, and store in an airtight container until ready to use.
Peanut Toffee Brittle Chocolate Chip Cookie dough
- In a medium bowl, combine all-purpose flour, baking soda, baking powder, and salt and whisk to combine. Set aside.
- In the bowl of a stand mixer, with a paddle attachment, add the butter, brown sugar and granulated sugar. Start the mixer on slow speed and gradually increase to maximum speed. Mix for about 2 minutes, until off-white and fluffy. Using a rubber spatula, scrape down the sides of the bowl and gather the mixture in the middle.
- Add egg and egg yolk one at a time, and mix to combine.
- Add vanilla, and mix to combine.
- Add the flour mixture in 2 parts, at slow speed so as not to splatter the flour everywhere. Mix until just combined.
- Add the chocolate chips and half of the toffee peanut brittle, broken into smaller pieces and mix to combine, so they are spread uniformly.
- Cover the bowl with plastic wrap.
- Place the bowl of dough into the fridge overnight. Remove it the next day atleast 3 to 4 hours before baking (to bring to room temperature).
To bake the cookies
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper. Using a ¼-cup ice cream scooper or measuring cup, scoop out a ball and place on the parchment paper. Place up to 5 cookie dough balls on each cookie sheet, at least 3 inches apart.
- Place sheets on the middle and lower rack of the oven. After 12 minutes, remove the baking pans. Use a large bowl or round cookie cutter to scout the cookies, so that you can shape them into uniform round cookies.
- Add about 3 chocolate chips and 2-3 toffee peanut brittle pieces on the top of each cookie. Place them back in the oven for 4 more minutes, for a total of 16 minutes.
- If the cookies spread to odd shapes, use a spatula or a large round cookie cutter to nudge the edges into a round shape.
- Rest on the pan for 5 minutes and then place cookies on a wire rack to cool completely.
- Repeat with the rest of the cookies.
Note: After cooled completely, place the cookies into an airtight container for upto 2 weeks.
Notes
What kind of parchment paper or silicon mat can be used on the baking tray?
- The parchment paper used is linked. Silicon mat is linked as well.
What kind of ice cream scooper is good for scooping out the cookie dough?
- Ice cream scoop is linked as well.
How do I store the Peanut Toffee Brittle Chocolate Chip Cookies? And for how long?
- The Peanut Toffee Brittle Chocolate Chip Cookies can be stored in an airtight container for upto 2 weeks.
