Brickle Peanut Butter Cookies Recipe
Servings: 3
Ingredients
- 1 1/4 c. Firmly packed Lt.Brown Sugar
- 3/4 c. Creamy peanut butter
- 1/2 c. Crisco all-veg. shortening
- 3 Tbsp. Lowfat milk
- 1 Tbsp. Real vanilla extract
- 1 lrg Egg
- 1 1/2 c. All-purpose flour
- 3/4 tsp Salt
- 3/4 tsp Baking soda
- 1 c. Heath Brand Bits O' Brickle Toffee Chips =Or possibly Crushed Heath Candy Bars
- 2 c. Confectioners' Sugar
- 1/4 c. Butter Flavor Crisco
- 1/2 tsp Real vanilla extract Lowfat milk
- 1 1/2 c. Heath Brand Bits O' Brickle Toffee Chips =Or possibly Crushed Heath Candy Bars
Directions
- Preheat oven to 375 degrees F.
- Combine brown sugar, peanut butter, shortening, lowfat milk and vanilla extract in a large bowl. Beat at medium speed with an electric mixer till well blended. Add in egg, beating till just blended.
- Combine flour, salt and baking soda. Add in to creamed mix at low speed.
- Stir in toffee bits. mixing till just blended.
- Drop dough by heaping teaspoonfuls 2" apart onto an ungreased baking sheet.
- Flatten slightly with hand or possibly a floured bottom of a glass.
- Bake on baking sheet at a time at 375 degrees for 7-8 min, or possibly till set and just beginning to brown. Don't OVERBAKE. Cold on baking sheet 2 min. Remove cookies to foil or possibly racks to cold completely.
- ICING: Combine confections' sugar, shortening and vanilla extract in a medium bowl. Beat at low speed. Add in lowfat milk as needed to make good spreading consistency. Spread icing in center tops of cooled cookies.
- TOPPING: Dip cookie in toffee bits and gently press them into the icing.
- Allow icing to set before serving.
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