# Components:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted and slightly cooled
06 - 3/4 cup packed light brown sugar
07 - 1/4 cup granulated sugar
08 - 1/2 cup creamy peanut butter
09 - 2 large eggs, at room temperature
10 - 2 teaspoons vanilla extract
→ Mix-ins
11 - 3/4 cup toffee bits
12 - 1/2 cup semisweet chocolate chips (optional)
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving excess paper on two sides for easy lifting.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, whisk melted butter, packed light brown sugar, and granulated sugar until smooth.
04 - Blend creamy peanut butter into the butter-sugar mixture until evenly combined.
05 - Beat in eggs one at a time, then stir in vanilla extract until the mixture is cohesive.
06 - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
07 - Fold in toffee bits and chocolate chips (if using) until evenly distributed.
08 - Transfer batter to the prepared pan and smooth the top with a spatula.
09 - Bake for 23–27 minutes, until the surface is golden and a toothpick inserted at the center shows a few moist crumbs.
10 - Allow to cool completely in the pan before lifting out and cutting into 16 squares.
