Ingredients for the Toffee Cookies
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 stick unsalted butter
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ teaspoon salt
- 1 egg
- 1 teaspoon non-alcoholic vanilla
- 1 cup + ¼ cup roughly chopped toffee chocolate bars (like Skor or Heath brand)
- Instant mixes, flavors of your choosing (plus ingredients on box)
- 1, 19.5 oz box brownie mix
- 1, 7.2 oz. package peanut butter cookie mix
- 1, 17.5 oz. package chocolate chip cookie mix
- Mini peanut butter cups
- Mini pretzels
- Coarse finishing salt
- 1 9x13” cookie sheet
- Mesh sieve
- Parchment paper
Makes 12 bars
1. Prepare the brownie mix, peanut butter cookie mix, and chocolate chip cookie mix according to the directions on the box. Shape the peanut butter cookie mix into a rectangle, wrap tightly with plastic wrap and place in the fridge. Repeat with the chocolate chip cookie mix. Cover the bowl of brownie mix with a piece of plastic wrap and place in fridge.
2. Make the toffee cookies. In a stand mixer fitted with the paddle attachment, mix the butter on medium speed until fluffy, about 2 minutes. Scrape down the sides of the bowl then add the light brown sugar and regular sugar. Cream the sugars and butter together on medium speed until well incorporated about 1 minute. Scrape down the sides of the bowl with a spatula then add the egg and vanilla extract and mix on medium speed until combined. Sift in the flour, baking powder, and salt all at once. Stir on very low until the dough just comes together, about 30 seconds. Use a spatula to gently mix in 1 cup of chopped toffee pieces. Shape into a rectangle and wrap tightly in plastic wrap. Put in fridge to chill for 15-20 minutes.
3. Preheat the oven to 350 degrees.
4. Line the cookie sheet with parchment paper, leaving about 1” extra on all sides to allow for easy removal after baking. Draw three imaginary lines on the pan to divide the pan in four equal sections.
5. Starting at one edge of the pan, fill in the first section with peanut butter cookie dough, making sure the dough comes up only about halfway up the edge of the pan. Follow that with the toffee cookie dough, and then the chocolate chip cookie dough, so you have three relatively even and level sections of dough with one empty section of the pan.
6. Fill the remaining section of the pan with the brownie batter. Use a spoon to dollop the mixture in a little at a time and use wet fingertips again to shape the batter in the pan.
7. Add the optional toppings. For the peanut butter cookies, push mini peanut butter cups into the dough. Use a fork to create the signature peanut butter cookie crosshatch. For toffee cookies, sprinkle with the remaining ¼ cup of toffee pieces. For the chocolate chip, sprinkle on some coarse finishing salt. For the brownie mix, top with mini pretzels.
8. Place on the middle rack of the oven and bake for 15-20 minutes or until a cake tester in the brownies comes out clean. Allow to cool for 10 minutes before slicing and serving.