Peanut Butter Toffee Cookies

Though I’ve seen the bags of Hershey’s Heath Bar bits in the baking aisle at the store I’ve never really given them much thought and passed on by. However, the store I shop at was having a sale on them last week so I tossed a bag in my cart.

For the record, I’m not a big Hershey fan. Their chocolate quality has really gone down the tubes over the last several years which is one reason I haven’t bothered with their baking products. But the bag of Heath bar bits are mostly toffee with just small chunks of chocolate, and the chocolate doesn’t stand out much when baked anyway — these cookies are all about the peanut butter and toffee.

The recipe comes from Hershey though I upped the recommended 3/4 teaspoon of salt to 1 teaspoon because they’re peanut butter cookies (I had a pinch more with oatmeal cookies, too).

Before I sprinkled the bits on top of the cookies on the cookie sheet I flattened them a bit first with the back of a fork dipped in sugar (the sugar keeps the cookie from sticking to the fork) so the bits would stay on better. I don’t think this affected the outcome of the cookies since they still looked fantastic when they came out of the oven. The recipe below has my tweaks – the original is at Hershey’s site.

Warning: These cookies are highly addicting.

Peanut Butter Toffee 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 teaspoon baking soda
1 teaspoon salt
1-1/3 cups (8 oz. package) Heath “Bits ‘O Brickle” Toffee Bits, divided

Heat oven to 375°.

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 of bits; reserve remainder for topping.

Drop by heaping teaspoons or by using a 1-inch cookie scoop about 2 inches apart onto ungreased or parchment-lined cookie sheet; press the top of each cookie down slightly with a fork and top each with reserved bits.

Bake 7 to 8 minutes or until set. Do not overbake. Cool for two minutes and remove to wire rack. Cool completely. Makes about 3 dozen cookies.

Print this recipe! Print this recipe!

Related Posts with Thumbnails

3 Responses

  1. MemoriaApril 25th, 2010
  2. Rachel PriceJuly 27th, 2010
  3. Alex AllenSeptember 13th, 2010

Leave a Comment