Peanut Butter Toffee Cookies
- 34 cup all-purpose flour
- 14 teaspoon baking soda
- 18 teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- 12 cup sugar
- 12 cup smooth peanut butter
- 1 large egg
- 2 chocolate-covered english toffee bars, chopped
- Preheat oven to 350.
- In a medium bowl, whisk together flour, baking soda and salt.
- In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy.
- Add peanut butter and egg; beat until smooth.
- With mixer on low, gradually add flour mixture.
- Stir in toffee bits.
- Using 1 level Tablespoon batter per cookie, drop onto baking sheets, about 1" apart; flatten slightly with fingers dipped in flour.
- Bake until edges are golden brown, 16-18 minutes, rotating sheets halfway through.
- Transfer cookies immediately to a wire rack to cool completely.
- Store in airtight container at room temperature up to 2 days.
flour, baking soda, salt, unsalted butter, sugar, smooth peanut butter, egg, chocolatecovered
Taken from www.food.com/recipe/peanut-butter-toffee-cookies-237998 (may not work)