Toffee Peanut Butter Cookies

These might be my new favorite peanut butter cookie!  A toffee-chocolate bar is chopped up and added to the dough, adding a fantastic layer of flavor and crunch.  Rolled oats are also an excellent addition to add more of a chewy texture.  I used smooth peanut butter because that's what I prefer for sandwiches and have around the house, but you could use crunchy-style or add some chopped peanuts for even more crunch.  Either way, these cookies are highly addictive, and you'll find yourself popping one in your mouth every time you walk by!

Toffee Peanut Butter Cookies (adapted from Baking Bites, original recipe here)

1 cup all purpose flour
1/2 cup quick cooking oatmeal or rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1 tsp vanilla extract
1/2 cup smooth peanut butter
3.5 ounces chopped chocolate bar with toffee (such as Heath bars or Green and Blacks milk chocolate with toffee)

1. Preheat the oven to 375F. Line a baking sheet with foil or parchment paper.
2. In a medium bowl, whisk together the flour, oatmeal, baking soda and salt.
3. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg and vanilla until smooth, followed by the peanut butter. With the mixer on low speed or working by hand, gradually blend in the flour mixture, then stir in the toffee bits. Drop scant 1-inch balls onto baking sheet.
4. Bake for 9-11 minutes, until edges are golden. Cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.