Why did I buy all those packages of Heath Milk Chocolate Toffee Bits that were on clearance? I mean, one package would have been enough. What was I thinking? Now I’m putting Heath bits in everything just to use them up.
Looking on the bright side, I would never have made these delicious cookies that have such a nice peanut-butter flavor. The pecans and semisweet chocolate chips tone down the almost cloying sweetness of the Heath bits. Just enough crunch, just enough sweetness. Edges are crispy and insides are soft and almost chewy. Next day, however, edges soften. But it doesn’t matter. These are so good, I may just use up all the Heath bits to make more of these.
|Peanut Butter-Chocolate Chip-Heath Bits Cookies |
Adapted from hersheyskitchens.com
Rating: 10 out of 10
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|INGREDIENTS: 1/2 cup (1 stick) unsalted butter, softened |
3/4 cup Creamy Natural Jif Peanut Butter
3/4 cup light brown sugar (sugar freaks add additional 1/2 cup sugar)
3 Tbsp. milk
2-1/2 tsp. creme de cocoa, rum or coffee + 1/2 tsp. vanilla (OR use 1 Tbsp. vanilla only)
1 large egg
1-1/2 cups unbleached all-purpose flour
3/4 tsp. baking soda
1/2 tsp. sea salt
1/2 cup chopped toasted pecans
1 (8 oz.) pkg. Heath Milk Chocolate Toffee Bits, divided
1/2 cup semi-sweet chocolate chips
Heat oven to 375F. Line baking sheets with parchment paper.
In large bowl, whisk by hand or beat with electric mixer on medium speed butter, peanut butter, sugar, milk and flavorings till well blended. Beat in egg. Combine flour, baking soda and salt in medium bowl, then gradually stir into peanut butter mixture. Stir in pecans, 1 cup of Heath bits and chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheets, spacing several inches apart. Top cookies with remaining Heath bits, pressing them onto tops of cookies slightly. Bake about 11 minutes, or till almost done. Cool in pans 5 minutes, then transfer to wire rack to finish cooling.
Yield: 23 (3-1/4”) cookies