Honey Roasted Peanut Butter Toffee Swirl Cookies

READY IN: 45mins
Recipe by Nimz1466

The original recipe is from Kittencal. I have made these so many times and made changes with some of my family's favorite ingredients and thought I would post to share with you. The Honey Roasted Peanut Butter give these cookies such a wonderful flavor. Hope you enjoy.

Top Review by fruii

These make quite large cookies and are quite good, I would not say the most amazing cookies I have ever had, from previous reviews I was expecting the 'be all and end all' of cookies. Only problem with my batch was that I did not use non stick baking paper on the trays, the toffee I used was hard toffee lollies that I smashed with a cleaver, and these 'bits' melted and made it difficult to get the cookies off the trays once they had cooled for 5 minutes. In Australia, we dont have 'swirled morsels'or toffee chips, or the honey roasted peanut butter. So I used normal peanut butter, honey, block of white and block of milk cooking chocolate , chopped, and Werthers cream candies, which are individual hard toffees and this combination seemed to work out ok.

Ingredients Nutrition


  1. In a mini food processor or blender, process 1 cup oats until ground fine.
  2. Mix together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
  3. In a Kitchen Aide mixer (or whatever you have) beat together the softened butter and both sugars until light and fluffy.
  4. Add in eggs, one at a time, the vanilla and peanut butter.
  5. Mix well until smooth and creamy.
  6. Mix in the flour mixture until combined.
  7. Fold in swirl chips and toffee bits.
  8. Heat oven to 325°F.
  9. With an ice cream scoop (about 1/4 cup size) place 1 scoop on lightly greased baking sheet about 2 inches apart.
  10. Bake cookies for about 16-18 minutes or until golden brown.
  11. Cool cookies for 5 minutes and transfer to racks to cool completely.
  12. Cookies will be about 3 1/2 - 4 inches wide.

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