Ohhhhhhhhhhh myyyyyyyyyyy. Ok, so if you don’t have a jar of peanut butter in your cupboard, go to the store now. Oh, and get some milk too. Trust me, you are going to want a cold glass of milk to go with your cookies. There are 4 cookies that I am always messin with. Chocolate Chip, Chocolate Fudge, Sugar Cookie and Peanut Butter. Oh wait! I can’t forget Snickerdoodle. Ok, so 5 cookies. I want the perfect recipe for each of those 5. I’m always experimenting and trying to come up with the perfect recipe……well, perfect to me anyway……my favorite. So, I have my favorite chocolate chip cookie, I may have my favorite chocolate fudge cookie, and I know for sure that I now have my favorite peanut butter cookie. I hope it will be yours too.

What inspired me for this cookie is the Peanut Butter Dream  cookie at Panera restaurant. Oh mannnnn, the first time I had one, I was obsessed with them! Then one day I went to buy one and I was told they were discontinued. It t’was a very sad day. So you understand now, my need to come up with something I liked as much. Hey, I take my cookies very seriously.

Ok, so these are chewy. They are crispy, peanut-buttery, rich and they have those wonderful crackly tops. I love cookies with crackles and craters on top. Ok, enough said. Go bake. I’m gonna go eat a cookie.

Chewy Peanut Butter Toffee Chip Cookies

1 egg
1/2 cup peanut butter
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup brown sugar
1  1/2 tsp vanilla
1  1/4 cup all purpose flour
1  tsp baking soda
1/2 tsp salt
1/2 cup Heath Toffee bits (not the chocolate ones)
sugar for rolling

This recipe makes 8 big cookies….about a 5″ cookie. But you can make smaller ones. Just adjust your baking time if you make smaller ones.

In a big mixing bowl of a stand mixer, mix together the peanut butter, butter, the egg, brown and white sugar. Add vanilla and mix for a good 2 or 3 minutes. Mixture should be really creamy. Add the flour, baking soda and salt. Mix at low speed for about a minute and a half. Add toffee bits and give it a quick mix.

Use a cookie scoop (about 1/4 cup), and plop about 8 mounds onto a tray. Cover with plastic wrap and chill for at least 2 hours. Yes, you must chill the dough. You really must. It’s agony, I know. But you just gotta. In the mean time, line a baking sheet with parchment paper. Have a little bowl of sugar ready. Go read a book, watch tv…..then 2 hours later, preheat your oven to 350 deg. Take the cookies out of the refrigerator, roll the mounds in the sugar and place them 2″ apart onto your parchment lined baking sheet. Slightly press down on each cookie. Bake for 12 minutes. But check them at 10 minutes. You aren’t looking for really brown cookies. They may look a bit undercooked and that’s ok. Let the cookies cool on the baking sheet.

You know how some cookies are not that great on the 2nd day? These are just as delicious the 2nd day……if they last that long.