Bakery-Style Salted Peanut Butter Toffee Cookies

There are peanut butter cookies, and then there are these peanut butter cookies.

Soft and chewy in the center with crisp, caramelized edges, these bakery-style Salted Peanut Butter Toffee Cookies are loaded with rich peanut butter flavor, buttery toffee bits, and finished with a generous sprinkle of flaky sea salt. The combination of sweet, salty, and nutty flavors creates a cookie that's impossible to stop at just one.

I love how nostalgic peanut butter cookies can be, but I wanted something that felt a little more elevated—something worthy of a bakery display case. The addition of toffee bits brings a buttery crunch and hints of caramel throughout each bite, while the flaky sea salt balances the sweetness and makes all of the flavors pop.

These cookies are perfect for peanut butter lovers, holiday cookie trays, bake sales, or anytime you're craving a treat that's both comforting and indulgent. They come together with simple pantry staples, and the dough requires no chilling, making them just as easy to make as they are delicious.

If you're looking for a cookie that feels classic yet a little special, this one deserves a spot in your recipe box.

Why You'll Love These Cookies

• Packed with real peanut butter flavor

• Studded with buttery toffee bits

• Sweet and salty in all the best ways

• Crisp around the edges and soft in the center

• Made with simple ingredients

• Bakery-worthy without complicated techniques

  
  

Tips for Success

• Use a creamy, no-stir peanut butter for the best texture and consistency.

• Don't skip the flaky sea salt—it transforms these cookies from simply sweet to completely irresistible.

• Slightly underbake the cookies if you prefer an extra soft center. They'll continue to set as they cool on the baking sheet.

• Press a few extra toffee bits onto the tops of the dough balls before baking for that beautiful bakery-style finish.

  
  

Whether you're sharing them with friends and family or sneaking one straight from the cooling rack, these Salted Peanut Butter Toffee Cookies are proof that sometimes the simplest flavor combinations truly are the best.

Bakery-Style Peanut Butter Toffee Cookies

Yield

About 10–12 large bakery cookies (100–120g each)

Ingredients

Dry Ingredients

• 220g all-purpose flour

• 15g cornstarch

• 4g kosher salt

• 3g baking soda

Wet Ingredients

• 113g cold unsalted butter, cubed

• 129g creamy peanut butter

• 75g granulated sugar

• 100g brown sugar

• 1 large egg

• 1 tsp vanilla extract

Mix-Ins

• 100g Skor toffee bits (or make your own here!)

Finish

• Flaky sea salt

  
  

Instructions

1. Combine Dry Ingredients

In a bowl whisk together:

• Flour

• Cornstarch

• Salt

• Baking soda

Set aside.

2. Cream Butter and Sugars

Using a mixer:

• Beat cold butter, peanut butter, granulated sugar, and brown sugar for about 2–3 minutes.

• The mixture does not need to become light and fluffy.

3. Add Egg and Vanilla

Mix in:

• Egg

• Vanilla

Mix until just combined.

4. Add Dry Ingredients

Add flour mixture and mix until a dough forms.

Do not overmix.

5. Add Toffee

Fold in:

• 100g Skor bits

6. Portion

For bakery-style cookies:

• 110–120g dough portions

Roll into tall cylinders rather than round balls.

This helps the cookies stay thicker.

7. Chill

Freeze for:

• 30–60 minutes

or refrigerate for at least 2 hours.

Storage: Store in an airtight container at room temperature for up to 4 days, if they last that long!