Yield: Makes approximately 3 dozen medium sized cookies.
From the Admiral Peary House, Fryeburg, ME.
1 cup butter, softened
1 cup brown sugar
1 cup granulated white sugar
1-1/2 cups smooth peanut butter
2-1/2 cups white flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup of toffee pieces (homemade or several into small pieces)
Preheat oven to 350 degrees F. Beat together sugars and butter. Once creamed, add the eggs, peanut butter, and vanilla extract. In another bowl, sift together flour and baking soda. Add the flour mixture to the mixer and blend well. Once the flour is blended add the toffee pieces and ensure that they are evenly mixed into the dough. Using a cookie scoop, scoop out dough onto an ungreased cookie sheet. Bake for 20 minutes or until golden brown.