Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies


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Peanut Butter Toffee Bit Cookies — You need just 6 simple ingredients to make these toffee cookies! The peanut butter cookie dough is accidentally gluten-free and packed with toffee bits! 

Peanut Butter Toffee Bit Cookies — You need just 6 simple ingredients to make these toffee cookies! The peanut butter cookie dough is accidentally gluten-free and packed with toffee bits! 

Easy Toffee Cookie Recipe

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.

I recently saw 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.

Peanut Butter Toffee Bit Cookies — You need just 6 simple ingredients to make these toffee cookies! The peanut butter cookie dough is accidentally gluten-free and packed with toffee bits! 

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.

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.

Peanut Butter Toffee Bit Cookies — You need just 6 simple ingredients to make these toffee cookies! The peanut butter cookie dough is accidentally gluten-free and packed with toffee bits! 

These toffee crunch 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.

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.

Peanut Butter Toffee Bit Cookies — You need just 6 simple ingredients to make these toffee cookies! The peanut butter cookie dough is accidentally gluten-free and packed with toffee bits! 

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.

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

My family said these are the best cookies I’ve ever made. Grab the napkins. Enjoy.

Peanut Butter Toffee Bit Cookies — You need just 6 simple ingredients to make these toffee cookies! The peanut butter cookie dough is accidentally gluten-free and packed with toffee bits! 

What’s in the PB Toffee Bit Cookies? 

To make these peanut butter toffee cookies, you’ll need just six basic ingredients: 

  • Creamy peanut butter
  • Light brown sugar
  • Egg
  • Vanilla extract
  • Baking soda
  • Heath Milk Chocolate Toffee Bits

Peanut Butter Toffee Bit Cookies — You need just 6 simple ingredients to make these toffee cookies! The peanut butter cookie dough is accidentally gluten-free and packed with toffee bits! 

How to Make Toffee Bit Cookies

These toffee crunch cookies couldn’t be easier to make! Just cream together the butter, sugar, egg, and vanilla until completely smooth (this will take about 5 minutes). 

Stir in the baking soda and toffee bits, then roll the dough into balls and chill for at least 2 hours. 

Once chilled, the dough can be baked. You want to bake the cookies just until the edges are set and the tops are barely set, even if slightly under baked in the center. 

Peanut Butter Toffee Bit Cookies — You need just 6 simple ingredients to make these toffee cookies! The peanut butter cookie dough is accidentally gluten-free and packed with toffee bits! 

Can I Use a Natural Peanut Butter?

No! I bake with either Jif Creamy or store brand peanut butter from Ralph’s grocery store. It’s half the price of Jif and I get similar results. 

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.

Can I Make the Cookie Dough in Advance? 

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.

Peanut Butter Toffee Bit Cookies — You need just 6 simple ingredients to make these toffee cookies! The peanut butter cookie dough is accidentally gluten-free and packed with toffee bits! 

Tips for Making Toffee Cookies

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 nowhere for the oil to be absorbed, so the dough is oily, and some brands of peanut butter are more oily than others.

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.

Peanut Butter Toffee Bit Cookies — You need just 6 simple ingredients to make these toffee cookies! The peanut butter cookie dough is accidentally gluten-free and packed with toffee bits! 

Peanut Butter Toffee Bit Cookies — You need just 6 simple ingredients to make these toffee cookies! The peanut butter cookie dough is accidentally gluten-free and packed with toffee bits! 

Pin This Recipe

Yield: 14

Peanut Butter Toffee Bit Cookies

Peanut Butter Toffee Bit Cookies

You need just 6 ingredients to make these toffee cookies! The cookie dough is accidentally gluten-free and packed with toffee bits! 

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes


  • 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


  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).*
  2. Add the baking soda and beat to incorporate, about 1 minute on medium-low speed.
  3. Add the toffee 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.
  5. Place mounds on a large plate, cover with plastic wrap, 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.
  6. 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).
  7. 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.
  8. Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.


*Step 1 note: 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.

Storage: 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 254Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 24mgSodium: 204mgCarbohydrates: 27gFiber: 1gSugar: 23gProtein: 5g

More Toffee Desserts: 


Spiced Toffee Cake with Brown Sugar Frosting — Looking for recipes using spice cake mix? Make this spiced toffee cake! It’s an EASY, soft, and fluffy spice cake with toffee bits inside and on top!! The frosting is AMAZING and takes this cake over the top!!

Toffee Bars — An ultra butttery base made with almond extract and topped with chocolate and toffee bits! An easy dessert that’s ready in 15 minutes but tastes like you slaved over it!

Toffee Almond Bars - An ultra BUTTERY base made with almond extract and topped with CHOCOLATE and TOFFEE BITS!! An easy dessert that's ready in 15 minutes but tastes like you slaved over it!!

Pumpkin Caramel Poke Cake — Easy and the best pumpkin cake ever! Two kinds of caramel sauce, toffee bits, chocolate chips, whipped topping and more!

Pumpkin Caramel Poke Cake - Easy and the BEST PUMPKIN CAKE ever!! Two kinds of CARAMEL sauce, TOFFEE bits, CHOCOLATE CHIPS, whipped topping and more!! A total WINNER you must make!!

Toffee Butterscotch Cake — Butterscotch sundae topping isn’t just for ice cream – it makes AWESOME poke cakes!! Along with the irresistibly crunchy toffee bits, this is a perfect fast and EASY cake everyone will love!! 

Graham Cracker Toffee Bars— If you’re looking for a recipe that will disappear at holiday parties, cookie exchanges, neighborhood potlucks, or school bake sales, this graham cracker toffee is a guaranteed winner!! 

Melt in Your Mouth Homemade Toffee — Irresistible, buttery, ADDICTIVE, and just melts in your mouth!! EASY and perfect for holiday parties, gift-giving, or cookie exchanges!!

Chocolate Gingerbread Cake — An EASY, no mixer cake that’s perfect for the holidays!! Chocolate and ginger are amazing together! The GINGER spiced whipped cream is the literal icing on this cake!!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. So, I’ve made these several times. The finished product is quite tasty, but the recipe is written as if you end up with a cohesive cookie dough. You don’t. It’s like wet sand. I have to form the dough balls by hand and press them together for this to work. I’ve thought about subbing in a jumbo egg, perhaps. I follow the recipe to the T– non-natural peanut butter, mixing for the appropriate time– this is not to deter anyone from making these delicious cookies, I just think the recipe could be a little clearer re: dough texture. Who knows? I live in Maine and usually make these in the winter, when it’s quite dry. Maybe that has something to do with it. Side note: they’re also very delicious with the toffee bits that don’t have chocolate on them, as well!

    Rating: 4
    1. Thank you for the feedback. Flourless peanut butter cookies in general have a different type of dough than dough that includes flour. If you would like the dough to resemble more traditional cookie dough, add flour in 1/4 cup increments, up to about 3/4 of a cup, and that will help thicken up the dough. It will also change the texture of the finish cookies, not bad, just different. I’m glad that you enjoy the cookies overall!

    2. Oh Jess! Thank you so much for this! I *wish* I’d seen it before I abandoned the cookies all together :( I assumed I’d done something horribly wrong! I’ll have to try again another time, what a waist!

  2. SO Hey I made The Dell, are used normal peanut butter, I doubled the recipe, is it normal to have a bout a cup of liquid? Oil? In the bottom of the bowl

  3. My daughters and I LOVE baking your cookie recipes, and this one is a new favorite! My oldest daughter just baked this one for our local fair’s cookie contest, and won first place! Thanks for the great recipes!

    1. That’s so great that it won first place! Thanks for the info and so glad you and your daughters love baking (my recipes) together! So nice to hear!

  4. Hi Averie! I have these frozen and ready to bake out for this weekend. How much time would you add to the baketime if baking from frozen? Thanks!

    1. Maybe about 1-2 minutes. Just watch them in the oven and use your judgment but not very much extra baking time is required. Enjoy!

  5. 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.

    1. Thanks for trying the recipe and glad it came out great for you! And that it’s a long-standing favorite!

  6. 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!

  7. 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:)

  8. 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!

  9. 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! :)

  10. 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!

  11. 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).

  12. 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! ;-)

    1. 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!

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

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

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

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

  17. 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!!!!!!!!!!

  18. 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.

    1. 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

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

  20. 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

    1. 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 :)

  21. 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!

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

  23. 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!

    1. 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!

      1. 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!

      2. 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!

  24. 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.

    1. 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!

      1. 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

      2. 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!

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

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

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

  28. 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!

    1. 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!

    1. Thanks Kevin and I’ve been pinning your soups the last few days. Everywhere where I turn, I see another one I have to pin :) You have quite the collection!

      1. I just started it last week to be seasonal and all :) And you have so many good ones I would love to try!

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

    1. They do! They kind of stuck to each other after I stacked them for the photos and that was fine by us – thicker and more gooey action!

  30. 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.

    1. 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!

  31. 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!

    1. 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 :)

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

  33. 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!

    1. 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 :)

  34. 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!