Heath Bits Peanut Butter Cookies Recipes

Steps:

• In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on ungreased baking sheets; flatten with a fork. , Bake at 350° for 15 minutes. Remove to a wire rack to cool.

Steps:

• 1. Beat butter, peanutbutter, brown sugar, milk and vinilla in a larger bowl until blended. add egg 2.Combine flour, baking soda into mixture. add 1 cup toffee bits. Reserve 1/3 cup bits for topping. 3. Drop by teaspoon full about 2 inches apart onto ungreesed cookie sheet. top with reserved toffee bits. bke @375 for 7 to 8 mins. do not over bake.

Steps:

• Heat oven to 375 degrees.
• 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; graduallt beat into peanut butter mixture.
• Stir in 1 cup toffee bits; reserve remainder for topping.
• Drop by heaping teaspoons about 2 inches apart on 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.

Steps:

• In a large bowl, stir together the granulated and brown sugars, melted butter, and salt.
• Stir in the eggs until completely incorporated. Add the vanilla and stir to combine.
• Add the flour and baking soda and stir until there are no lumps or white streaks.
• Remove the Heath bars from the freezer and smack on the counter to break into pieces. Add to the cookie dough and fold to incorporate.
• Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour (or freeze for up to 3 months).
• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Scoop the chilled cookie dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 11-13 minutes, or until the edges just start to brown. Let the cookies cool on the baking sheets for about 10 minutes.
• Enjoy!