In case you've never seen toffee bits before, here's what's generally available at the grocery store. There are two kinds - one that's milk chocolate toffee bits and are essentially Heath Bars chopped into pieces (pictured below). The other is just toffee bits without the milk chocolate. The latter is harder to find, at least in my local grocery stores. I've been able to find them when I visit my sister in Southern California so I admit to stocking up on them in the infrequent times I go down for a visit.
This recipe made for a good dough to work with, meaning it wasn't too soft or sticky. I portioned the cookie dough into dough balls using my ice cream scoop which has gotten more use with cookie dough than with actual ice cream, placed them in a plastic lid that was originally supposed to be a cover for a pie pan, and put them in the freezer to firm up before I put them in a ziploc freezer bag marked with their name, oven temp and baking time.
½ cup shortening
¾ cup creamy peanut butter
1 ¼ cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
1 1/3 cups (8 ounces) Heath Milk Chocolate Toffee Bits, divided
1. Heat oven to 375˚F.
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 bet 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