Chocolate Peanut Butter Toffee Cookies

Ingredients

• 6 tablespoons 3/4 stick butter
• 12 ounces semisweet chocolate chips (divided)
• 2 ounces unsweetened chocolate
• 2 extra-large eggs
• 2 teaspoons pure vanilla extract
• 3/4 cup sugar
• 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 1/2 cups roughly chopped pecans
• 2/3 cup peanut butter chips (such as Reese’s)
• 6 ounces toffee bits

Instructions

1. 1

   Preheat the oven to 325˚ F. Line a few sheet pans with parchment paper. When oven is preheated, place pecans in a small pan and toast for 10 minutes or until crisp and golden. Set aside to cool while making batter.

2. 2

   Place the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, in a microwave-safe bowl. Heat on high for 1 minute, remove from microwave and stir. Heat for another 30 seconds, then stir again. Repeat until mixture is just melted. Cool for 15 minutes.

3. 3

   In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 more minutes, until the batter is thick and falls back on itself in a ribbon. Set aside.

4. 4

   With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula.

5. 5

   In another bowl, combine the pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the toffee bits and fold it into the chocolate mixture. Scoop rounded mounds of batter 1 inch apart onto the prepared sheet pans.

6. 6

   Bake for 13-15 minutes. (I like to under bake them slightly, so that they're soft and chocolatey in the centers and crisp on the outsides. Cool on the baking sheets.