3/4 Cup Granulated Sugar
3/4 Cup Packed Brown Sugar
3/4 Cup Creamy Peanut Butter
1/2 Cup Butter (or Margarine)
3 eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 (3.4 oz) package instant vanilla pudding mix
1 8oz package Bits O Brickle Toffee Bits
2 Cups all purpose flour
Heat oven to 375 degrees F. In a large bowl mix sugars, peanut butter, butter, and eggs until well blended.
Add baking soda, baking powder, vanilla extract, pudding mix and toffee bits. Mix well.
Mix in flour a bit at a time (I add 1/2 cup, stir....add another 1/2 cup and so on)
Refrigerate dough for about an hour so it is easy to handle then shape dough into 1 inch balls and place on a cookie sheet about 2 inches apart. Using a fork, make a checkerboard design on top of the cookie (I dip my fork into the sugar canister prior to making the checkerboard marks on each cookie). This will flatten the cookie.
OR if you are like me and do not want to wait an hour, I use a tablespoon to scoop the dough and drop it onto the cookie sheet, then proceed to make my checkerboard design. The cookies don't turn out as perfectly round as they would if you would go through the refrigerator/ball method.
Bake for 10 - 12 minutes or until the edges are light golden brown
(If you wish to put a chocolate kiss on top of the cookie immediately after it comes out of the oven do not flatten prior to baking.)
Makes about 5 dozen
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