I really don’t know what has taken me so long to write about these cookies. Except that maybe Jenn is a lazy Cook! The information on Flickr tells me that I baked these cookies on October 19th! Oh my word! I knew I still had a few recipes lingering in the drafts folder from Thanksgiving or Christmas, but I didn’t realize this one had been wallowing for quite that long. Especially since these cookies were GOOD. I brought them to work with me (as I do with most baked goods because I live alone, and my thighs just do not need that), and everyone who tried them raved about them. I even got scolded by my dentist– for not bringing some in to share!

I found this recipe on the back of the bag of toffee chips. Let’s get started!

You’ll need: Flour, brown sugar, peanut butter, shortening, milk, vanilla, egg, baking soda, salt, and chocolate covered toffee chips

Start with 1/2 cup of shortening. Do yourself a favor and buy the handy little sticks of shortening– MUCH easier for recipes. I didn’t have any, and I was trying to use up this little container of Crisco.

Follow the shortening with 3/4 cup creamy peanut butter

1 1/4 cups packed light brown sugar

3 tablespoons milk

1 tablespoon vanilla extract

Beat until well blended

Add one egg. Clearly, I broke mine while adding it to the bowl.

Beat in the egg until just blended

In a separate bowl, combine 1 1/2 cups flour

3/4 teaspoon baking soda

and 3/4 teaspoon salt

Stir with a whisk to combine

Gradually add to peanut butter mixture

Continue until all of the flour mixture has been combined with the peanut butter mixture.

Add the bag of toffee chips. The recipe indicates to use part of the bag, and sprinkle the cookies with the remaining chips, but that’s just more work. So I added them all to the dough and called it good.

Go ahead and stir those in.

Drop onto an ungreased cookie sheet

Bake at 375 for 7-8 minutes or until set. Don’t over bake them– they’ll be hard as a rock if you do!

Cool for two minutes, then remove to a wire rack to finish cooling. Enjoy!

Heath Bits Peanut Butter Cookies

1/2 cup shortening
3/4 cup creamy peanut butter
1 1/4 cup packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 1/2 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cup Heath milk chocolate 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, 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.