While mixing up a batch of her favorite peanut butter cookies, MaryLee discovered she was out of some ingredients. So she improvised, using what she had on hand, including some candy. Everyone raved about the results, making the new version an instant star.
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 cup unsalted butter, softened
2 eggs
1 3/4 cups extra-crunchy peanut butter
1/2 cup mini chocolate chips
1/2 cup coarsely crushed malted milk balls
1/2 cup coarsely crushed toffee
1. Heat oven to 350°F. Whisk flour, baking soda and salt in medium bowl.
2. Beat sugar and butter in large bowl at medium speed 2 minutes or until creamy. Add eggs one at a time, beating well after each addition. Beat in peanut butter. At low speed, beat in flour mixture. Stir in all remaining ingredients. (Dough will be very soft.) Drop 1 tablespoon dough per cookie onto parchment paper-lined baking sheets.
3. Bake 10 to 12 minutes or until lightly browned but still soft. Cool on baking sheets on wire rack 3 minutes. Transfer cookies on parchment paper to rack; cool completely.
4 dozen (3-inch) cookies
PER COOKIE: 175 calories, 11 g total fat (5 g saturated fat), 3.5 g protein, 17 g carbohydrate, 20 mg cholesterol, 105 mg sodium, 1 g fiber