Peanut Butter Heath Cookies

1/2 c shortening
3/4 c creamy peanut butter
1 1/4 c packed light brown sugar
3 TBSP milk
1 TBSP vanilla extract
1 egg
1 1/2 c flour
3/4 tsp baking soda
3/4 tsp salt
1 1/3 cups (8 oz. pkg.) HEATH Bits 'O Brickle Toffee Bits, divided

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 of Heath; reserve remainder for topping.

Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet. (I have tried these rolled into balls, and just heaped. The heaping spoonfuls seemed to have a better texture to me...)

Bake at 375° for 7 to 8 minutes or until set. Do not overbake.

As cookies come out of the oven, sprinkle each with remaining Heath bits.

Makes about 3 dozen cookies.

Comments from the cook: These are INCREDIBLE and becoming a fast-favorite around here. Someone brought them to a choir rehearsal, and I died at first bite! I tinkered with it just slightly...as I prefer to sprinkle extra Heath bits on after cooking. Too many on the outside of the cookie, when cooked, will turn really tacky and hard to chew. We have enjoyed these with a smidge of ice cream between them too!)

Originally shared by Kathy Fredrickson. Found on the back of the Heath bits package!