Today for no other reason than to have fun, cookies were baked in the middle of the afternoon.
To start, preheat the oven to 375°F.
Next, in a large bowl combine shortening, peanut butter, light brown sugar, milk, and vanilla extract.
This looks horrible, I realize, especially since I used ¼ cup chunky peanut butter. Trust me, and mix it up. Also throw in an egg, and beat just until blended.
Ah, there, isn’t that better? Glad you trusted me.
In a separate bowl, whisk together flour, baking soda, and salt. Add this a half cup at a time to the peanut butter mixture, until all of it has been incorporated.
**Tip: do not confuse the lock lever on your mixer with the speed lever, as I did, or the clean up will be horrific.**
Lastly, mix in the toffee pieces by hand.
Using a small scoop, make balls of dough, and roll them in some excess toffee bits. Place them on an ungreased cookie sheet about 2 inches apart.
Bake them for 8 minutes, then let them cool for 2 minutes on a wire rack.
Remove the cookies to a plate to finish cooling.
Once cool, enjoy one immediately. Well, if you can only have one you are strong. I do apologize, for they truly are obscenely delicious, and totally worth the clean up if you miss the tip.
½ cup shortening
¾ cup peanut butter (I used ½ cup creamy and ¼ cup chunky because I like the crunch)
1¼ cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1½ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
1½ cups toffee bits (I used the Heath Bar pieces found in the baking aisle near the chocolate chips)
Heat the oven to 375°
Beat the shortening, peanut butter, brown sugar, milk, and vanilla until well blended. Add the egg and beant until just blended.
Combine flour, baking soda, and salt; gradually beat into the peanut butter mixture 1/2 cup at a time. Stir in 1 cup of the toffee bits, and save the rest for topping.
Using a small scoop, make balls of dough and roll them in the remaining toffee bits. Place on an ungreased cookie sheet about 2 inches apart. Bake for 8 minutes, and let cool on the cookie sheet for 2 minutes. Remove cookies to a wire rack or plate until they cool completely.
Yields 3 to 4 dozen cookies depending on what size scoop used.