Total Time
55mins
Prep 15 mins
Cook 40 mins

A keeper!

Ingredients Nutrition

Directions

  1. Preheat oven to 350. In a medium bowl, whisk together flour, baking soda and salt.
  2. 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.
  3. 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.

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