Peanut butter cookies loaded with toffee bits, chocolate chips and nuts. You can use either butter or shortening. Butter always tastes better, but shortening will give you a chewier cookie texture. When it doubt, use half and half!
Ingredients
1 cup butter or solid vegetable shortening, at room temperature (butter tastes better, shortening yields a softer, chewier cookie)
1 cup crunchy peanut butter
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 tablespoon vanilla
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 (7.5-ounce) package Heath Bits ‘O Brickle Brickle Chips (or any other brand of toffee bits – you can even crush your own from a toffee bar)
1 (8-ounce) package milk chocolate chips
1/2 cup finely chopped peanuts or walnuts
Directions
- Pre-heat oven to 350 F and line a baking sheet with parchment paper or a non-stick baking mat. Beat together shortening, peanut butter and sugars until creamy. Add eggs and vanilla; mix well. Stir in flour, salt and baking soda; mix well. Stir in brickle, chocolate chips and nuts. Drop by rounded spoonfuls onto prepared baking sheet. Bake 10 minutes; do not overbake.