Heath Bits Peanut Butter Cookies

Heath Bits Peanut Butter Cookies

Today is a very special post because this year I signed up for the The Great Food Blogger Cookie Swap! Not only did I send out three dozen of these yummy cookies to three different bloggers, I received three dozen delicious different cookies from three different bloggers. And this cookie swap helped to benefit Cookies for Kids' Cancer!

This was such a positive experience, the hardest part of deciding on a recipe to make! I didn't want to make cookies that went stale quickly or that would break in the shipping process (and I hope that these cookies did none of that!). I decided on these Heath Bits Peanut Butter Cookies, which I've been making the past several years. This recipe combines two of my favorite things, peanut butter cookies and toffee. This combines sweet and salty cookies with sweet and salty candies, so if you're into that flavor combination I think you would really love these cookies.

Please see below who I sent cookies to and received cookies from this year as well as more yummy photos and the recipe! I will definitely be participating in this again next year!

Bloggers I sent my cookies to:
Cooking with Cakes
The Givens Chronicles
Never Settle


Bloggers that I received cookies from:
All Day I Dream About Food
Cheesy Pennies
Patricia's PattiCakes

Heath Bits Peanut Butter Cookies
From Hershey's

1/2 c. shortening(regular or butter-flavored both work)
3/4 c. peanut butter
1 1/4 c. packed light brown sugar
3 Tbs. milk
1 Tbs. vanilla extract
1 egg
1 1/2 c. all-purpose flour
3/4 tsp. baking soda
3/4 tsp. salt
8 oz. toffee bits, divided


Heat oven to 375°F.

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.

Drop by heaping teaspoons about 2 inches (mine was 1 Tablespoon which was perfect) apart onto ungreased cookie sheet; top each with reserved bits.

Bake 7 to 8 minutes or until set. Do not overbake. Cool for 2 minutes, then remove to wire rack and let cool completely.

Makes about 3 dozen cookies (I got 6 1/2 dozen using 1 Tablespoon of dough for each cookie)