Thumbprint Cookies With Toffee & Dark Chocolate

• 1/2 cup unsalted butter softened
• 1/2 cup peanut butter
• 1 1/4 cups all purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar packed
• 1 egg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• sugar Extra, for coating cookies
• 1/2 cup toffee bits
• 36 Hershey Kisses dark chocolate

1. Preheat oven to 375 degrees
2. In a mixing bowl, beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of the flour, the sugars, egg, baking soda, baking powder and vanilla. Beat until thoroughly combined. Beat in remaining flour. Stir in toffee bits.
3. If necessary, cover and chill in the fridge for about 30 minutes.
4. Shape dough into 1 inch balls and roll in sugar. Place dough balls onto an engrossed cookie sheet about 2 inches apart and bake 7-9 minutes until lightly golden.
5. Pull the cookies out of the oven and place a Hershey kiss in the center of each cookie and lightly press down. Let cool before removing from the cookie sheet.
6. Find more information and photos at www.ketchumkitchen.com

butter, peanut butter, flour, granulated sugar, brown sugar, egg, baking soda, baking powder, vanilla, sugar, toffee bits, kisses dark chocolate

Taken from www.yummly.com/recipe/Thumbprint-Cookies-with-Toffee-_-Dark-Chocolate-1517412 (may not work)