Toffee Peanut Butter(Scotch) Pudding Cookies

• 2 sticks Unsalted Butter, Softened To Room Temperature
• 2/3 cups Brown Sugar
• 1/3 cups Granulated Sugar
• 1 package (3.4 Oz. Size) Instant Butterscotch Pudding Mix
• 2 Large Eggs
• 1 teaspoon Vanilla Extract
• 2-1/2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Kosher Salt
• 1-1/3 cup Milk Chocolate Toffee Bits
• 2/3 cups Peanut Butter Chips

1. 1. Line a baking sheet with either parchment paper or a baking mat.
2. 2. In the bowl of a stand mixer, cream together butter and sugars. Add the butterscotch pudding mix, eggs and vanilla extract, and beat until fully incorporated.
3. 3. In a separate medium bowl, whisk together flour, baking soda, and salt. Add the flour mixture to the butter mixture and mix until just combined. Fold in 1 cup of the toffee bits and the peanut butter chips.
4. 4. Chill dough for at least 30 minutes. Preheat oven to 350u0b0F. Pour remaining toffee bits onto a small plate. Create tablespoon-sized balls of dough and press the tops of each dough ball into the toffee bits.
5. 5. Place each dough ball onto prepared baking sheet and space them about 2 inches apart. Bake for 10-12 minutes or until slightly brown around the edges.
6. 6. Remove cookies from the oven and let them cool on the baking sheet for three minutes. Transfer to a wire rack to cool completely.

butter, brown sugar, sugar, eggs, vanilla, allpurpose, baking soda, kosher salt, milk chocolate toffee, peanut butter

Taken from tastykitchen.com/recipes/desserts/toffee-peanut-butterscotch-pudding-cookies/ (may not work)