Zutaten für Heath Bits Peanut Butter Cookies
- 1 cup shortening
- Creamy Peanut Butter
- Light Brown Sugar
- 1/2 cup milk
- Vanilla Extract
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Toffee Pieces
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Zubereitung von Heath Bits Peanut Butter Cookies
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 1 cup shortening, 1 cup creamy peanut butter, 1 cup packed brown sugar, 1/2 cup milk, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 1 large egg until just combined.
- In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup Heath toffee bits.
- Reserve about 1/2 cup of toffee bits for topping.
- Drop by rounded tablespoons, about 2 inches apart, onto ungreased baking sheets.
- Top each cookie with reserved toffee bits.
- Bake for 7-8 minutes, or until edges are lightly golden brown. Do not overbake!
- Let cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
46g
Fat
12g
Carbs
5g