Once again I am taking dinner into a friend who just had a baby. I am making taco soup and breadsticks. I needed it simple. This afternoon I went into my pantry to pull out some chocolate chips to make cookies to send along, and of course we're out. My kids eat mini hershey kisses (aka nestle milk chocolate chips) by the cupful. Yes we love chocolate here. The only thing I could find were Heath milk chocolate toffee bits. So I tried a recipe on the back to make these cookies. I went to a Relief Society meeting a couple of weeks ago on wheat grinding so I also used some of the wheat flour I came home with. I really like toffee so I liked these cookies. Just something different to try other than the norm.
Heath Bits Peanut Butter Cookies
1/2 cup shortening
3/4 cup creamy peanut butter
1-1/4 cups packed light brown sugar
3 T milk
1 T vanilla extract
1 egg
1-1/2 cups flour
3/4 t. baking soda
3/4 t. salt
1-1/3 cups (8 oz. pkg.) Heath Milk Chocolate Toffee Bits, divided
1. Heat oven to 375 degrees.
2. 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 toffee bits; reserve remainder for topping.
3. 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.
About 3 dozen cookies.
You can find more recipe ideas at www.hersheyskitchens.com
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