Ingredients
1/2 cup butter, softened
1/2 cup peanut butter (crunchy or creamy)
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla
1 1/4 cups flour
3/4 cup Heath Bar Toffee Bits
3/4 cup chocolate chips
Beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar and brown sugar. Beat until combined, scraping sides of bowl.
Add the egg and vanilla and beat until combined.
Slowly beat in the baking soda, salt, and flour.
Add the toffee bits and the chocolate chips and mix briefly. (My mother and I could not find any chocolate chips, so we used a chocolate bar that we broke into small pieces).
If necessary, cover and chill the dough until easy to handle.
Preheat the oven to 375 degrees.
Shape dough into 1-inch balls. My mother had a 1-inch baller scoop that worked perfectly, but this level of accuracy is not necessary. :) Place balls 2 inches apart on an ungreased cookie sheet.
Either flatten cookies by making crisscross marks with the tines of a fork or press flat and add peanut halves in a decorative pattern.
Bake for 7 to 10 minutes or until bottoms are light brown. Transfer to wire rack and let cool.
Enjoy!
~Ms. Baseball