Flourless Toffee Peanut Butter Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Peanut butter, crunchy

• Baking & Spices

  • 1 cup Granulated sugar
  • 1 Plus extra sugar
  • 1 tsp Vanilla extract

• Desserts

  • 3/4 cup Heath toffee bits

Found on momontimeout.com

Description

Ingredients

• 1 cup crunchy peanut butter
• 1 cup granulated sugar, plus more for rolling
• 1 egg
• 1 tsp vanilla extract
• ¾ cup Heath toffee bits
• plus extra sugar for rolling the dough in

Directions

• Preheat the oven to 350F.
• Line a large cookie sheet with parchment paper and set aside.
• Combine the crunchy peanut butter, sugar, egg, and vanilla extract in a medium bowl.
• Fold in the toffee bits until combined.
• Use a cookie scoop to scoop out dough.
• Form into 1-inch balls with your hands and roll in a small bowl filled with granulated sugar. Roll until all sides are coated.
• Place cookie dough balls onto the prepared baking sheet.
• Gently press the tines of a fork into the top of the ball. Repeat with the tines facing the opposite direction. (Or, just use the palm of your hand to flatten slightly.)
• Bake for 8 to 10 minutes or until cookies are lightly golden brown.
• Store cookies in an airtight container.