Peanut Butter Toffee Cookies

 Today was a beautiful day, sunny and 67 degrees outside! It was quite warm for the Midwest in November! It got my blood going and I was a amazed at how much I got done today. Yep, I just patted myself on the back! :-) One of the items I managed to complete today was whipping up some ooey-gooey toffee cookies. Minus a trip to the grocery (in the middle of the recipe I realized I was outta flour) these were pretty quick to make.

Ingredients:
1/2 cup shortening
3/4 cup creamy peanut butter ( I used reduced fat Skippy)
1-1/4 cups packed light brown sugar
3 TB. milk
1 TB vanilla extract (*Halal Vanilla is available if needed)
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 the oven to 375 degrees F.
Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended

 Add egg, beat just until blended.


I just love using my KitchenAid mixer! Look at it go! Yep, it's pink people.. isn't that a fabulous color?! :D







Combine flour, baking soda and salt gradually beat into peanut butter mixture. Stir in 1 cup toffee bits; reserve the other 1/3 cup for topping.









I did the standard two test cookies today! (I tend to skip this part) A test batch allows you to see how long to bake the cookies according to your oven and type of pans that you are using.
Today I baked my cookies 7 minutes.







Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet. (I used a baking stone.)

Bake 7-8 mins or until set. Be careful not to overbake. They will continue to firm up after you remove them from the oven.
Remove from oven and allow to cool 2 mins while remaining on the pan. Remove from cookie sheet and let completely cool on wire rack.


Remember the 1/3 cup toffee bits we reserved? Use these to top each cookie after it comes from the oven.
*I didn't do this as I only used wax paper oday but I think it would work well to use a wire rack with wax paper underneath to catch the loose toffee bits. There was JUST enough toffee to split the bag into 1 cup and 1/3 cup. The 1/3 cup for topping was barely enough to finish the last few cookies. I would use the toffee on the wax paper for the last cookies.. or you could eat it if you have left overs. :)

Makes appx. 3 dozen cookies.














*Recipe from the back of the Heath toffee bits package. Hershey brand.