Cheesecake Toffee Drops

Makes 24 cookies

Ingredients
1 1/3 cup all purpose flour
1/2 tsp baking soda
1/8 tsp salt
1 cup firmly packed light brown sugar
8 tbsp cream cheese, at room temperature
4 tbsp unsalted butter, at room temperature
4 tsp well-beaten egg or egg substitute
1 tsp vanilla extract
1 cup chopped chocolate-covered toffee bar (such as Heath or Skor) (I used Heath baking bits)
I also added some milk chocolate chips

Directions

1. Place rack in center of oven and preheat to 300 degrees.
2. Set aside an ungreased baking sheet.
3. Sift the flour, baking soda, and salt into a small bowl.
4. Place the butter, brown sugar, and cream cheese in a medium bowl and beat on medium speed until smooth.
5. Add the beaten egg and vanilla, and beat on medium speed until dough is light in texture, about 20 seconds.
6. Scrape down the sides of the bowl and add the flour mixture.
7. Beat on low speed until the dry ingredients are blended in.
8. Stir in the toffee with a wooden spoon.
9. Drop the cookie batter by rounded tablespoonfuls onto the baking sheet, spacing them 1 1/2 to 2 inches apart (thanks to my extra egg, I think mine spread out more than they should have!).
10. Bake until the cookies appear dry and golden, 20-25 minutes.
11. Remove the baking sheet from the oven and immediately transfer cookies to a wire rack, cool completely.