1 cup extra crunchy peanut butter3/4 cup brown sugar packed1 large egg1/2 cup English toffee bitsUse oven preheated to 350 F / 177 CCover a baking sheet with parchment paper sprayed with nonstick cooking spray.In a medium mixing bowl, stir together peanut butter, brown sugar, and egg. When well mixed, stir in toffee bits.Spoon a tablespoon or use 1.5 inch ice cream scoop to place dough at least 1 inch / 2.5 cm apart on the baking sheet. Grease the bottom of a fork with butter or cooking spray and gently press down cookies a little. They do not spread a lot and if you have them flattened a little it makes things look nicer in the end.Bake one sheet at a time until the edges just begin to color, 9-10 minutes. Don't overcook or things just go to shit. Let cool 2 minutes and remove to a cooling rack.The nut meal in the peanut butter basically helps to bind the cookies together like flour normally would which is why flour is omitted from these cookies.