Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies

One of my favorite cookies are my blog are these Peanut Butter Chocolate Chunk Cookies

And one of my favorite, but underused, add-ins are toffee bits. Why not combine the two? So I did.

Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies (gluten-free) - No Butter & No Flour Used! Easy Recipe at

I recently saw these Heath Milk Chocolate Toffee Bits in the Target baking aisle and promptly tossed them in my cart for a rainy day.

Toffee bits remind me of riding my bike to Dairy Queen for Heath Bar Blizzards during the summer when I was a kid. It was an extra quarter to get like quadruple the amount of Heath bar chunks. Money well spent.

Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies (gluten-free) - No Butter & No Flour Used! Easy Recipe at

The rainy day came much sooner than anticipated in the form of these soft, slightly chewy, extra peanut buttery cookies loaded with toffee bits.

I used my recipe for Peanut Butter Chocolate Chunk Cookies and instead of adding chocolate chunks, I added the toffee and milk chocolate bits. No earth-shattering changes made, but the recipe is so good as written, and I didn’t want to mess with it much.

Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies (gluten-free) - No Butter & No Flour Used! Easy Recipe at

That recipe boasts, “There’s no flour, no butter, and no white sugar used”, and it’s one of my most popular recipes on Pinterest.

These cookies are the same. There’s no flour, butter, or white sugar added. Please don’t write to tell me that brown sugar is really just white sugar with molasses. I’ve been told that one or four hundred times. I am not making a health claim about the sugar. I am making a taste claim.

Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies (gluten-free) - No Butter & No Flour Used! Easy Recipe at

I love the way brown sugar-based cookies taste. And brown sugar always creates softer cookies than those made with white sugar and these are wonderfully soft.

Because there’s no butter and no flour to dilute the flavor, you’re left with intensely peanut buttery cookies. The best kind.

95% + of people who make the other recipe love them and have great success. I also have a 2011 recipe that’s nearly identical, and I made a similar recipe for my cookbook, which I tested and retested until we were swimming in cookies, so I can never fully understand why a few people have issues.

Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies (gluten-free) - No Butter & No Flour Used! Easy Recipe at

You must really cream the first four ingredients together, very well, for at least 5 minutes, and more if you’re not using a stand mixer. Don’t shortchange this step.

The dough is oily. There’s no flour and no where for the oil to be absorbed, so the dough is oily, and some brands of peanut butter are more oily than others. I bake with either Jif Creamy or storebrand peanut butter from Ralph’s grocery store. It’s half the price of Jif and I get similar results. Interestingly, this jar of peanut butter was more oily than many, and my cookies baked thinner. Since it’s a natural product, variances happen.

Don’t use natural or Homemade Peanut Butter. It will exacerbate the oily issues, cause the cookies to spread, and bake thin and flat. Sometimes people write to say they baked with natural peanut butter and had success, but it’s a gamble.

Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies (gluten-free) - No Butter & No Flour Used! Easy Recipe at

You must chill the dough for at least 2 hours. No exceptions. Warm, limp, oily, flourless dough becomes a hot mess in the oven and your cookies will turn into crispy pancakes.

There’s no harm in making the dough, forming it into balls, and keeping them in the fridge for up to 5 days before baking, or freezing unbaked dough for up to 4 months. Bake as directed whenever you’re ready to bake. I have at least 10 different kinds of unbaked cookie dough at any given time just hanging out in my fridge and freezer. Rainy days.

Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies (gluten-free) - No Butter & No Flour Used! Easy Recipe at

The recipe makes 12 to 14 cookies. Perfect when you don’t want or need the temptation that comes from having oodles of peanut butter cookies just laying around.

The crunchy toffee adds an amazing texture contrast to an otherwise buttery soft dough. They also add slight saltiness, playing up the salty-and-sweet element.

Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies (gluten-free) - No Butter & No Flour Used! Easy Recipe at

There’s just enough chocolate to add flavor, without detracting from the full-on peanut butter punch these cookies pack.

My husband said these are the best cookies I’ve ever made.

Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies (gluten-free) - No Butter & No Flour Used! Easy Recipe at

Grab the napkins.


Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies (gluten-free) - No Butter & No Flour Used! Easy Recipe at

Print Recipe

Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies (gluten-free)

These soft and chewy cookies have no butter, no flour, and no white sugar. Because there's no butter or flour to dilute the flavor, they're intensely peanut buttery. The toffee bits add so much crunchy texture to the otherwise buttery soft and tender dough. The toffee is slightly salty, playing up the salty-and-sweet aspect. There's just a hint of chocolate for flavor, but it doesn't detract from the full-on peanut butter punch these cookies pack. For successful cookies, make sure to really cream the first four ingredients together very well; don't use natural or homemade peanut butter; and it's mandatory the dough is chilled before baking so your cookies don't spread too thin.

Yield: 12 to 14 medium cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 2+ hours, for dough chilling


1 cup creamy peanut butter (Do not use natural or homemade peanut butter, it's too runny and can separate - see note below)
1 cup light brown sugar, packed
1 large egg
1 tablespoon vanilla extract
1 teaspoon baking soda
one 8-ounce bag Heath Milk Chocolate Toffee Bits (or substitute about 3/4 cup toffee bits with about 1/2 cup chopped milk chocolate)


  1. To the mixing bowl of a stand mixer fitted with the paddle attachment or using an electric mixer, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular, about 5 minutes, or as long as necessary (7 to 8 minutes). If beating with a hand mixer rather than a stand mixer, 7 minutes+ may be necessary. Don't shortcut this step. Stop to scrape down the bowl as necessary. Batter may seem oily; this is okay. Note regarding peanut butter - although natural peanut butter or homemade peanut butter may work, I recommend using storebought peanut butter like Jif, Skippy, Peter Pan or similar so that cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner and flatter cookies that are prone to spreading while baking.
  2. Add the baking soda and beat to incorporate, about 1 minute on medium-low speed.
  3. Add the Heath bits and beat to just incorporate; don't overmix.
  4. Using a medium 2-inch cookie scoop, form heaping mounds of 2 to 3 tablespoon each. Place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Chilling is mandatory, do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for 8 to 9 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center. Cookies firm up as they cool, and baking too long results in cookies that become too crisp and hard. The cookies in the photos were baked for 8 minutes, and have chewy edges with soft centers.
  6. Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Favorite Peanut Butter Related Recipes:

Peanut Butter Chocolate Chunk Cookies (GF) – My favorite ‘basic’ peanut butter cookies on my blog. My other favorites are in my book. There’s NO Flour, NO Butter, and NO White sugar used! Soft, chewy & oozing with dark chocolate

Peanut Butter Chocolate Chunk Cookies

Soft and Puffy Peanut Butter Coconut Oil Cookies – No butter used in these soft, tender cookies with dough so good you won’t even want to bake them

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting – I wish I put these cookies in my cookbook. They are amazing and not to be missed. Slightly chewier and less cakey than the storebought version and full of peanut butter flavor

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at

Reese’s Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream – Peanut butter in the dough, along with Reese’s Pieces, chocolate chips, and marshmallows before being frosted

Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream - Recipe at

Reese’s Pieces Soft Peanut Butter Cookies

Reese's Pieces Soft Peanut Butter Cookies - Recipe at

Puffy Vanilla and Peanut Butter Chip Cookies – These cookies are extremely popular on Pinterest

Thick and Soft Chocolate Peanut Butter Cookies – Richly and intensely chocolate-flavored cookies with NO Flour, NO Butter, and NO White sugar used. They’re thick, dense, soft, chewy and almost brownie-like

Nutella Peanut Butter Chocolate Chunk Cookies – Nutella, Peanut Butter, and cocoa make for a rich, soft, intensely fudgy cookie

Nutella Peanut Butter Chocolate Chunk Cookies

 75+ Peanut Butter Recipes including Homemade Peanut Butter (homemade, vegan, GF) – Ready in 10 minutes

Triple Peanut Butter Monster Cookie Bars – PB is used 3 ways

Triple Peanut Butter Monster Cookie Bars - Easy One-Bowl Recipe at

Two-Ingredient Peanut Butter Cup Chocolate Chip Cookie Dough Bars (Gluten-Free) – So simple but so good

Two-Ingredient Peanut Butter Cup Chocolate Chip Cookie Dough Bars (Gluten-Free) - Easy Recipe at

Peanut Butter Cup Cookie Dough Crumble Bars – One of  my fave bars. A soft and chewy, dense, buttery cookie dough base, topped with peanut butter cups, and creamy sweetened condensed milk

Chewy Peanut Butter and Chocolate Cereal Bars (no-bake, vegan, GF) – Dense, chewy, rich, intensely flavored and I have a similar recipe in my cookbook

Chewy Peanut Butter and Chocolate Cereal Bars (vegan, gluten-free) - Recipe at

75+ Peanut Butter Recipes

35 National Peanut Day Recipes

Peanut Butter and Jelly Recipes

Peanut Butter Comfort – My cookbook featuring over 100 Peanut Butter Recipes

Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America's Favorite Spread by Averie Sunshine

Thanks for the entries in the 7″ Kindle Fire HD (16GB) and $20 Amazon Gift Card Giveaway!

And in the Mr. Coffee® Café Latte Machine Giveaway ($100 Value)

What’s your favorite peanut butter cookie or peanut butter recipe? Toffee fan?



  1. Your cookies always look so unbelievable, and these are no exception! Love the toffee and PB!

  2. Love the addition of toffee bits in this rich, brown sugar and flourless PB cookie dough base, Averie! Yum. It doesn’t hurt that they are naturally gluten free either. Thanks for sharing, Pinning!

  3. Flourless PB cookies are one of my favorites–just a few ingredients and so good! I have made them several times and haven’t ever had a problem–I can’t understand what could go wrong for a few people either (and wouldn’t dream of trying homemade PB–that stuff gets drippy within a few minutes of coming out of the fridge). I think I’d like just about any chip or candy bar bits in them but the toffee is a great choice!

    • I’ll get like 20 ‘amazing’ comments and then someone who’s frustrated that they didn’t turn out and I truly have no idea why – but it happens. And the thought of using warm, drippy, homemade PB in them is just a foreign concept for me too, but people try :)

  4. Man, these cookies are packed with goodness! Holy cow! :)

  5. Toffee bits are one of my favorite ingredients to use too. Those and peanut butter! So, these are a winner!

  6. Averie, these look AMAZING! I absolutely love toffee, and these look so loaded with that buttery goodness. Pinning!

  7. Oh wow! These look so good, but can you believe I do not think I have ever had toffee bits? I think just just gives me all the more reason to stop in at target today! :)
    I love that these cookies have no flour or butter! That is crazy and so interesting. I bet they have the perfect doughy texture!

    • Super doughy – soft, tender, with just a slight chew. The toffee bits are also in reg groc stores (usually) in the baking aisle. There are so many different varieties of the toffee bits that Hershey’s makes and not all groc stores carry the full line but most stores have at least 2 versions. You are going to be in heaven. It’s a small bag too – 8 or 9 ounces usually. Goes very fast :)

  8. I love flourless pb cookies and make them all the time. So easy and yummy – I can whip them together after dunner when I have a craving. But I never chill the dough, mix it until it just comes together and often use natural pb and it turns out perfect! Really didn’t know there were issues with making these cookies – they’re pretty straightforward.

    • I’ll get like 20 ‘amazing’ comments and then someone who’s frustrated that they didn’t turn out and I truly have no idea why – but it happens. Glad to know you’re a big fan too! And that you can get away with natural PB and not chilling the dough! Even better!

  9. Oh they look like they will melt in your mouth and get all sticky.. I love a cookie that has no flour….

  10. 1. I have been making this basic peanut butter cookie recipe for years and it’s SO good! Such an intense peanut butter flavor!
    2. I have no idea how anyone could mess these up and not like them. They really are easy and so scrumptious!
    3. Toffee bits are the bomb.
    4. I want at least 4 of these now!
    5. Pinning!

    • Girl I will try to remember to email you the next time I get a failure email. I’ll get like 20 ‘amazing’ comments and then someone who’s hating me that they didn’t turn out and I truly have no idea why – but it happens. Glad to know you’re a big fan too!

      Thanks for pinning!

  11. These look like those toffee cookies that panera used to sell! I’ve got to give these a try!

  12. Anytime there are toffee bits in the store – I HAVE TO BU THEM. It’s like a compulsion. These look divine!!

  13. Look at these mega chunky monkey cookies! Love that they’re flourless.. that just means more yumminess packed inside :)

  14. Toffee is the best thing EVER. And the gooey factor of these Averie…WOW.

  15. I have a serious weakness for toffee. This cookies are way too tempting, Averie :) Pinning!

  16. The combination of peanut butter and toffee sounds divine! And I love that they are flourless- extra ooey gooey!

  17. I need one of these right this second.

  18. Finally some one else who says toffee is way too under used! I am caramel/toffee addict, so I am totally craving one these right now.

    Could I use any other nut/seed butter in this recipe? I have a friend who unfortunately can not eat peanuts, So I like to make these for her with cashew butter.

    • It’s going to be questionable whether another nut butter/seed butter will work. PB is nice and thick – other spreads tend to be runnier. You could make them with cashew butter and if the batter is just too ridiculously soft/runny, 1/4 cup flour would do the trick. Since you’re an amazing baker, I have no doubt you’ll figure it out but that’s not the case with everyone who asks (for anyone else who sees the comment!) LMK if you try them!

    • Well I was thinking a combo of sunflower and cashew (we have quite thick spreads ones down under). Thanks for the tips! I am making them tomorrow

    • I have a homemade SFSButter recipe coming – possibly this week. Not sure yet on my timing! But if your spreads are thicker down under, then you should be fine. LMK how it goes!

  19. living with you would be dangerous!! YUM!!! xoxoox

  20. Mine didn’t turn out!,.. I am sooooo just kidding!! I have totally lucked out with every recipe of yours I have made, and I have made a lot!, right now I have your s’mores cookies made up , but will make these next since my husband loves toffee! My snoopy side would love to hear some of the comments and reasons people have issues, that you are talking about! It’s like knowing the answer but not the question :) but like I said, I’m snoopy that way! Oh!, I know! You could do a post with issues or complaints taking away the names of who wrote them! That way my love for baking and eating your goodies “and” my intrigued side would both be happy! Thanks for an awsome post!

    • Oh just go on any of my cookie recipe posts and read the back comments, there are hundreds of comments on most of them, and every now and then you’ll see some issues. I don’t delete them since it may help someone else. Normally they ‘followed the recipe to a T, but just changed this one little thing…’ Like instead of using 1 c brown sugar, used 1 c honey. You know, little things like that. As bloggers, we hear it all. You don’t even want to know some of the questions. Like what are the measurements of a 9×13 pan, how do you double a recipe, and I hate bananas but want to make your banana bread -what else can I use. Yep, daily.

      So glad you’re making the smores cookies! Loved those things and if your hubs likes toffee, these are going to be a hit with him! Thanks for trying many of my recipes!

    • Oh boy! See.?? Just that response got me laughing out loud!, I bet when you and your blogger friends get talking, there’s probably a lot of laughter! I love it! Oh I also wanted to tell you, the base for the s’mores cookie which you said is your base for chocolate chip cookies is to die for!! 100% replaces the “go to” cookie dough I have used for years and years! I did half the recipe with butterscotch and white chocolate chips for my husband and omg they were so good too! I know none of this has to do with peanut butter cookies but just had to share!

    • I have a few friends I email and when we get to talking, we get some laughs :) You would be amazed at what I get asked. Everything from colonics to cookies. We all do. It comes with the territory.

      And I am so glad you love that dough base. I have recycled that dough base into M&Ms cookies, Twix, Snickers, Smores, and a few others. It can do no wrong and glad it got you to switch out your old standby!

  21. Bravo, Averie! Amazing cookies that make me have some cookie cravings immediately upon looking at the picture!!! YUM.

  22. I am just in awe of how rich and moist and decadent they look! And free of flour makes them easier for me too (sensitivities…just like the rest of the country, it seems!), so thank you for a truly wonderful recipe, Averie!

  23. Really exceptional. It has the added bonus of fondly reminding me of the cookies my sister used to bake as a kid. So gooey! I’m sure your grown up version is perfection. GREG

    • Thanks Greg! It was a trip down memory lane for me too b/c I used to eat Heath Bar Blizzards and have not had one in 20 years. And I like my cookies just about 30 seconds above raw dough stage – super gooey :)

  24. Your cookies always make me drool. Love this combination of yummy-ness!

  25. Gah!! These look so perfectly chewy. I love adding toffee bits into cookies. Can’t wait to try!

  26. Averie I love these!! Brown sugar is totally my jam and I just remade a cookbook recipe today – yes, a reshoot – and the only sweetener is brown sugar!! I think you’ll love it. It’s a muffin recipe. Anywayyy these cookies are incredible. They look so incredibly soft. Like I could take one bite and the whole thing would melt in my mouth. And all that peanut butter. Ahh!

    The best cookie you’ve ever made? They sure do look like it! I agree with the hubs.

    • Oh I feel for you, Sally. Reshoots. That’s one of the cruelest tricks ever. Like de ja vu, in the worst way. From the time to the ingredients to the setup/staging…ugh. And I love brown sugar-based things. They’re so good! I know I’d love your muffins!

      And these are so soft and with the crunchy from the toffee – I know you actually like nuts in cookies, you would LOVE THESE! And all these years later, I can still count on Scott to eat my stuff and about every 6 months, something becomes ‘the best ever’. Maybe I improve? Or maybe his memory gets even worse. LOL

  27. These cookies are right up my alley, the type of cookies I have to have at least two from each baking sheet. Milk chocolate and toffee are my ultimate favorites and a peanut butter base?! DIE!! They look so soft and delicious!!!!!!!!!!

  28. I LOVE toffee bits! I need to grab a new bag ASAP so I can make these gorgeous cookies!!!

  29. i am sitting here eating a soft chewy chocolate chip cookie wishing just WISHING it was your soft and chewy toffee cookies! YUMMMM!

  30. Thanks Avery, they look very chewy, the way I like them to be. The problem is going to be not to eat them all.

  31. HOLY cookies!!! They look so freakin’ good. And CHEWY! I am always in awe with all your gluten free creations!

  32. “I am making a taste claim” – yes indeed! Brown sugar is always better and I love the toffee, chocolate, and PB trifecta!

  33. Toffee, milk chocolate AND peanut butter?! Okay this cookie has so many fun goodies!

  34. Yummm! The addition of toffee bits puts them over the top!

  35. Jaw-dropping photos Averie! These look delicious! Pin scheduled for tonight!

    • Thanks in advance for the pin! And I made these the night I came home from Duncan Hines. Kind of the LAST thing I needed to do after the weekend’s sugar consumption, but the show goes on :) Thanks for the photo compliments & congrats on your new lens!

  36. Heath tidbits are a great rainy day choice, and, oh my, do these cookies look great. Pinned!

  37. Your cookies always tantalize me and I’m not even a cookie person! I managed to bring a small pack of caramel chips back from Australia in my recent visit. Experiment time! ;-)

  38. I like the way you said about”earth-shattering changes”. Are there any you would like to do in future? May be start some sweet revolution? :) No, I’m just kidding. Photos are so yummy that I can feel all the sweet taste in my mouth. The recipe worth to be used, as ingredients are nice and not expensive at all. But the biggest advantage is its crispy dough (I guess it is so because of milk).

  39. Heath Bar Blizzards – yup, yup! Nothing compares. :D These cookies look amazing! I adore anything with toffee.

  40. These cookies like they just melt in your mouth! I have to be careful about reading your blog when I’m hungry because if I am my hunger becomes unbearable!

  41. Oh goodness, mouth watering!! These cookies look so wonderful :) I love the flavors

  42. Oh my goodness! These look AMAZINg!! Just pinned them!

  43. Averie, now you need to do a cookie cookbook! I can always trust your recipes! ♥

  44. aaaaand I am looking forward to making these :P

  45. These look so gooey and delicious! I love peanut butter and chocolate but i’ve never thought of adding in toffee (which i also love!). I’m really interested in seeing how they compare with other PB cookies, I’ve never made any without butter or flour before. I’m sure they’ll turn out amazing, can’t wait to get baking! Thanks for the recipe! :)

  46. These look incredible and I adore toffee bits! Have you ever substituted Biscoff for the peanut butter? Didn’t know if it would be too oily…
    Can’t wait to try these!

  47. Well, I guess I’m 1 of 20 who didn’t get the recipe correct. I very sparingly make homemade cookie dough because it always turns out to be a waste of my time and ingredients. However this recipe seemed so simple and I had all the items on hand! Unfortunately, my dough never came together and I did not make any variations to this recipe. After creaming the first four ingredients for 5-6 minutes, dough was fluffy but still separated. I had to press and shape it together to form cookie balls, which did not spread or have a chewy consistency once baked. I do have one suggestion as I noticed you post several pictures of the finished product but none of the steps in the recipe. More specifically, a photo of what step 1 should look like may be very helpful to novice and seasoned bakers alike. 

    I’m in no way upset or mad with you that this recipe didn’t turn out well for me and I do hope that you consider my suggestion. Thank you:)

  48. Thanks for the recipe.  I have been making a similar recipe but without toffee bits in it instead I used oats and dark chocolate chips.  I also make them into bars using an 8×8 pan instead of cookies.  They are delish!  I am addicted!  Made them with the toffee they were scrumptious and as bars still chewey on the inside and a bit crispier around the edges. I pressed into 8×8 pan lined with parchment and Pam baked at 350 for about 18/20 minutes.  Amazing!

  49. I saw these on pinterest and I thought I had to try them.  I thought they would be different but I have been making this same recipe for years and like you, I like the addition of brown sugar instead of white sugar.  They are so much better that way.  My grandmother found out she was allergic to flour long before anyone had ever heard of celiac disease.  And this was one of my favorite recipes to make her.  I have added all kinds of stuff to them including white chocolate chips, peanut butter cups, nuts, toffee, coconut…you name it, I tried it.  I have also tried it with natural peanut butter, cashew  butter, almond butter, etc….it always turns out really tasty for me.

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