Miniature peanut butter cookies with toffee and chocolate chips
Author Cookie Madness
1/2cupbutter flavored shorteningI used butter flavored Crisco
1/2cuppeanut buttercrunchy or creamy okay
1/2cupfirmly packed brown sugar
1cup4.5 oz all-purpose flour
1cupsemi-sweet or dark chocolate chips
1/3cuptoffee chipssuch as Heath bits or Skor bits
Preheat the oven to 325F and have ready a couple of large, ungreased baking sheets.
With an electric mixer, beat the shortening, salt, baking soda and peanut butter together. Beat in both of the sugars and the vanilla. Beat in the egg.
By hand or using the lowest speed of the mixer, stir in the flour, and then stir in the chips and toffee bits. With a very well rounded (slightly heaping) 1/4 teaspoon measure, scoop up dough and shape into small tightly packed balls. Arrange the small balls on the baking sheet about 20 to a sheet and bake on center rack for 12-14 minutes or until cookies appear done and slightly brown on the edges. Remove from oven and transfer to a wire rack to cool.
You should get about 100 cookies, but possibly fewer if you make your cookies larger. Also, watch the cook-time closely as ovens vary.