Heath Bits Peanut Butter Cookies

Here is another fabulous peanut butter cookie recipe.  I found the recipe on the back of a bag of Heath milk chocolate toffee bits, and have been sitting on the recipe ever since.  I had never heard of peanut butter cookies with chocolate covered toffee bits before, but hey, what's not to like?  These cookies are peanut buttery with a nice toffee note to them.  They are soft and chewy, with a slight crisp at the edges and from the toffee bits.  These cookies were definitely a winner.

Heath Bits Peanut Butter Cookies

1/2 cup shortening

3/4 cup creamy peanut butter

1 1/4 cups packed light brown sugar

3 Tablespoons milk

1 Tablespoon vanilla extract

1 egg

1 1/2 cups all purpose flour

3/4 teaspoons baking soda

3/4 teaspoons salt

1 1/3 cups (8 ounce bag) chocolate covered toffee bits (Heath), divided

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

Beat the shortening, peanut butter, brown sugar, milk, and vanilla in a large bowl until well blended.  Add the egg and beat just until combined.  Combine the flour, baking soda, and salt, then gradually beat into the peanut butter mixture.  Stir in 1 cup of the toffee bits, reserving the rest for topping the cookies.

Drop the dough by heaping teaspoonfuls onto the prepared baking sheet, about 2 inches apart.  Top each unbaked cookie with reserved toffee bits.  Bake 7 to 8 minutes or until set.  Be careful not to overbake.  Cool for 2 minutes on the pan, then remove to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy