Day 9: Toffee Peanut Butter Cup Cookies

Yield: 3 dozen
Time (Start to Finish): 1.5 hours

Ingredients:
½ cup butter (1 stick, soft)
1 ½ cup brown sugar
1 egg
1 tsp vanilla
1 ½ cup flour
½ tsp baking powder
½ tsp salt
½ bag toffee pieces
12 oz mini peanut butter cups (trader joes)

Directions:
1. Preheat oven to 350F
2. Mix butter and sugar together until fluffy
3. Add egg and vanilla
4. Add flour, baking soda and salt
5. Mix well and add toffee and peanut butter cups and let sit in fridge for 15 min
6. Take spoon and make into balls about 1 inch. Flatten them on the pan so they are about ½ inch thick. They will spread so space apart 1-2 inches
7. Bakes at 350 for 10 min, no more

Rating: 4 strawberries
Notes: they are tasty and wonderful! But the peanut butter cups melt a little. If you want a softer cookie, substitute half of the butter for shortening. This recipe was inspired by Sarah at Patagonia wanting the mini peanut butter cups in something, my roommate Travis for wanting toffee cookies, and my aunt Paula who is not doing too well and I am visiting her today and wanted to bring a treat. All around a quick tasty cookie!