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Great alternative to the holiday snack!

Amanda
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

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  • Beat shortening with brown sugar, white sugar, and vanilla in a bowl until creamy. Add egg; beat until smooth. Add flour, baking soda, and salt; mix until incorporated. Fold in 1 cup peanut butter chips, toffee bits, and peanuts. Drop batter by the rounded tablespoonful about 2 inches apart onto the prepared baking sheets.

  • Bake cookies in the preheated oven until deep golden brown and just set in the middle, 10 to 12 minutes. Cool on sheet for 3 minutes before transferring to wire racks to cool completely.

  • Heat remaining peanut butter chips in a microwave-safe bowl in the microwave until melted, about 45 seconds. Drizzle over cooled cookies.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

119 calories; 6.8 g total fat; 8 mg cholesterol; 78 mg sodium. 11.9 g carbohydrates; 2.2 g protein; Full Nutrition