Peanut Butter Brickle Choc Chip Cookies

while this post may come off as similar to my last cookie post, it is very different. for one reason in particular: there is peanut butter in the dough! i absolutely love peanut chocolate chip cookies, and these are by far the best i have ever tried. 

since i had almost 3/4 of a bag of heath bar bits left, i figured i better use my procrastination (it's finals week) to make a tasty bunch of cookies! i found this recipe on hershey's website. it was perfect for me!

while i followed the recipe pretty closely, i did use jiffy creamy peanut butter insead of reese's as the recipe suggests, and i added semi sweet chips to it! 

they were perfectly chewy and adding semi sweet chips was a great addition. everyone who tried them loved them. the bit of heath bar topping adds a bit of crunch and chew at the same time. it also gets stuck in your teeth, which i love. 

here is my recipe:

Ingredients:

1/2 cup shortening
3/4 cup Creamy Peanut Butter
1-1/4 cups packed light brown sugar
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
1 1/4 cups HEATH BITS 'O BRICKLE Toffee Bits, divided 

3/4 cup semi sweet chocolate chips

Directions:
1. Heat oven to 375°F.
2. 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; gradually beat into peanut butter mixture. Stir in 1 cup bits; reserve remainder for topping.
3. Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved bits.
4. Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes on cookie sheet (this really helps!). Remove to wire rack. Cool completely. About 3 dozen cookies.