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
1-1/2 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.