choc chip pb toffee cookies.

as you will soon learn - peanut butter and chocolate = one of my favorite combinations. when i see the pair on a dessert menu, it is almost impossible for me to pass up. my favorite cookie is a peanut butter cookie with chocolate chips. the following cookie recipe is your typical choc chip cookie but there is no direct pb in the dough so peanut butter chips are used. 

well, i was feeling adventurous and decided to tweak it a little. so i used the nestle swirl pb morsels, semi sweet morsels and then heath bar crunch pieces. they turned out great. the heath bar toffee bits give the cookie a bit of crunch. i also love when it gets stuck in your teeth. im sure my dentist hates them. but hey i've never had a cavity before.

p.s. the recipe really makes a lot of cookies. a lot. i had to give them all away so i would not stuff my face.

CHOC CHIP PEANUT BUTTER TOFFEE COOKIES

ingredients:

1 cup softened butter

1 cup sugar

1/2 cup brown sugar

2 eggs

1 teaspoon vanilla extract (the real stuff)

2 1/4 cups of all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup of semisweet choc chips

3/4 cup of peanut butter swirl chips

1 cup of heath bar crunch bits

First, beat softened butter until creamy. Then add in white sugar and brown sugar and mix well. Next, add eggs (one at a time) and vanilla extract.

In a separate bowl, combine flour, baking soda and salt. 

Gradually add the dry ingredients to the butter/sugar mixture. Once this is mixed well, add chocolate chips, peanut butter swirl chips, heath bar crunch bits.

Drop dough by tablespoonfuls onto cookie sheets sprayed with cooking spray. 

Bake at 350 degrees for 10 to 12 minutes or until lightly browned. 

This recipe should yield 40 to 48 cookies.