Averie Cooks

-1 To the mixing bowl of a stand mixer fitted with the paddle attachment or using an electric mixer, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular, about 5 minutes, or as long as necessary (7 to 8 minutes).*
-1 Add the baking soda and beat to incorporate, about 1 minute on medium-low speed.
-1 Add the toffee bits and beat to just incorporate; don’t overmix.
-1 Using a medium 2-inch cookie scoop, form heaping mounds of 2 to 3 tablespoon each.
-1 Place mounds on a large plate, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Chilling is mandatory, do not bake with warm dough because cookies will spread and bake thinner and flatter.
-1 Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
-1 Bake for 8 to 9 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center. Cookies firm up as they cool, and baking too long results in cookies that become too crisp and hard. The cookies in the photos were baked for 8 minutes, and have chewy edges with soft centers.
-1 Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.