madcity girl

Sometimes you stumble upon a great recipe when you least expect it. This was one of those times. A few weeks ago, I came across a recipe for Heath Bits Peanut Butter Cookies on the back of an 8 oz. bag of Heath English Toffee Bits. At the time, I was making Chocolate Fudge Cookies with Toffee and Dried Cherries (which sadly, didn’t turn out all that well.) But luckily something good came out of the situation, because it essentially connected me to a much better cookie recipe. Imagine an extra chewy peanut butter cookie with a magical dusting of Heath English Toffee Bits. Peanut butter and chocolate—always a match made in heaven.

1/2 cup shortening
3/4 cup Reese’s creamy peanut butter (I used natural)
1 1/4 cups packed light brown sugar
3 tbsp. milk
1 tbsp. vanilla extract
1 egg
1 1/2 cups all-purpose 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 degrees F.

Beat shortening, peanut butter, brown sugar, milk, and vanilla in a 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 to 8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool completely. Makes about 3 dozen cookies.