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Peanut Butter Brickle Cookies

List of Ingredients







1-1/4 cups packed light brown sugar


3/4 cup REESE'S Creamy Peanut Butter


1/2 cup shortening


3 tablespoons milk


1 tablespoon vanilla extract


1 egg


1-1/2 cups all-purpose flour


3/4 teaspoon baking soda


3/4 teaspoon salt


3/4 cup HEATH BITS or HEATH BITS 'O BRICKLE Almond Toffee Bits




Recipe



1. Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies.

2. For cookie, combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of mixer until well blended. Add egg. Beat just until blended. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Stir in toffee bits. Mix just until blended. Drop by heaping teaspoonfuls 2-inches apart onto ungreased baking sheet. Flatten slightly with hand or floured bottom of glass.

3. Bake 7 to 8 minutes or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes. Remove cookies to foil to cool completely. Prepare ICING and TOPPING. About 3 dozen cookies.

ICING: Combine 2 cups powdered sugar, 1/4 cup shortening and 1/2 teaspoon vanilla extract in medium bowl. Beat at low speed. Add milk, a few drops at a time, until spreading consistency. Spread icing in center of tops of cooled cookies

TOPPING: Dip cookies in 1-1/2 cups HEATH Bits or HEATH BITS 'O BRICKLE Toffee Chips or crushed HEATH Bars, and gently press in. Let icing set before eating.