Peanut Butter Toffee Cookies

A keeper!

• Ready In: 55 mins
• Serves: 24
• Yields: 24 cookies

Ingredients

• 3⁄4 cup all-purpose flour
• 1⁄4 teaspoon baking soda
• 1⁄8 teaspoon salt
• 4  tablespoons unsalted butter, room temperature
• 1⁄2 cup sugar
• 1⁄2 cup  smooth peanut butter
• 1  large egg
• 2  chocolate-covered english toffee bars, chopped

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.