Heather's Bytes

This week’s Tuesdays with Dorie was Chockablock cookies, chosen by Mary of Popsicles and Sandy Feet.

I’ve heard of chockablock cookies before but never got around to giving them a little more attention. I’m glad these came up in the rotation because they really were amazing. They’re an “everything but the kitchen sink” kind of cookie (which I can totally get behind), and it’s the combination of all these completely different flavors (molasses and chocolate chips!) that actually make it work.

I didn’t find any one flavor to be overpowering – I love molasses so that didn’t make me worry, and the chocolate chips, walnuts, oatmeal, raisins and shredded coconut work well together. This made a lot of cookies though so if you don’t have a lot of sweet-teeth to satisfy I’d probably halve the recipe.

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!

Sunday nights are dessert nights at my house (having a “set night” keeps the kids from asking every night!) and even though yesterday was Easter candy overload, I was in the mood to bake something and had a bunch of coconut leftover from last week’s TWD. I wasn’t in the mood to do anything too involved like a cake or even ice cream (it’s been one of those weeks), but I’m always up for cookies. Read More

One Thanksgiving several years ago I was getting ready to make a pumpkin pie. I had all my ingredients out, the crust was already in the pie pan, and I was making the filling. I opened the can of condensed milk and was horrified. What was supposed to be a creamy off-white liquid was brown and congealed. Read More