1/2 Cup Shortening
3/4 Cup Creamy Peanut Butter
1 1/4 Cup Packed Brown Sugar
3 TBSP Milk
1 TBSP Vanilla
1 egg
1 1/2 Cup Flour
3/4 tsp Baking Soda
3/4 tsp Salt
1 1/3 cups (8 oz pkg) Heath Milk Chocolate Toffee Bits, divided
Heat oven to 375 F. Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda, and salt; gradually beat into peanut butter mixture. Stir in 1 cup toffee bits; reserve remainder for topping. Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved toffee bits. Bake 7-8 minutes. DO NOT OVER BAKE. Cool 2 minutes. Remove to wire rack. Cool completely. About 3 dozen cookies.
These are delicious! I hope that you enjoy them as much as my friends and I have!
3/4 Cup Creamy Peanut Butter
1 1/4 Cup Packed Brown Sugar
3 TBSP Milk
1 TBSP Vanilla
1 egg
1 1/2 Cup Flour
3/4 tsp Baking Soda
3/4 tsp Salt
1 1/3 cups (8 oz pkg) Heath Milk Chocolate Toffee Bits, divided
Heat oven to 375 F. Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda, and salt; gradually beat into peanut butter mixture. Stir in 1 cup toffee bits; reserve remainder for topping. Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved toffee bits. Bake 7-8 minutes. DO NOT OVER BAKE. Cool 2 minutes. Remove to wire rack. Cool completely. About 3 dozen cookies.
- I use butter instead of shortening and cream instead of milk
- the Milk Chocolate Toffee Bits are hard to find, but I have had success with the Toffee Bits (1 Cup) and Milk Chocolate Chips (1 Cup)
- DO NOT OVER BAKE! These seem to over bake really easily
These are delicious! I hope that you enjoy them as much as my friends and I have!
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