Flourless Peanut Butter Chocolate Toffee Cookies

• 1 12 eggs (large)
• 1 teaspoon vanilla (or more!)
• 1 teaspoon baking soda
• 1 cup brown sugar, packed
• 1 cup chunky peanut butter
• 12 cup semi-sweet chocolate chips (1/2 cup to 1 cup depending on preference. I prefer mini chocolate chips.)
• 12 cup heath toffee pieces (1/2 cup to 1 cup depending on preference)

1. Preheat oven to 350 degrees.
2. Combine first 5 ingredients.
3. Gently mix in chocolate chips and toffee bits.
4. Do not overmix.
5. Place dough on an ungreased, nonstick baking sheet.
6. Each cookie should use a hefty tablespoon of dough.
7. (You should have 9 cookies per standard baking sheet.
8. ).
9. Bake for 11 to 12 minutes (see tip #5 above).
10. Let cool for 3 to 5 minutes, then transfer to a wire rack to cool completely.

eggs, vanilla, baking soda, brown sugar, chunky peanut butter, semisweet chocolate chips, toffee

Taken from www.food.com/recipe/flourless-peanut-butter-chocolate-toffee-cookies-446838 (may not work)