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

1. Preheat oven to 350.
2. In a medium bowl, whisk together flour, baking soda and salt.
3. In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy.
4. Add peanut butter and egg; beat until smooth.
5. With mixer on low, gradually add flour mixture.
6. Stir in toffee bits.
7. Using 1 level Tablespoon batter per cookie, drop onto baking sheets, about 1" apart; flatten slightly with fingers dipped in flour.
8. Bake until edges are golden brown, 16-18 minutes, rotating sheets halfway through.
9. Transfer cookies immediately to a wire rack to cool completely.
10. 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)