Author: Chris Scheuer - Adapted from Betty Crocker's Cookbook
Ingredients
1cupgranulated sugar
¾cuppacked brown sugar
1cuppeanut butter
½cupshortening
½cupbutter
2large eggs
2 ½cupsall purpose flour
1 ½teaspoonsbaking soda
1teaspoonbaking powder
½teaspoonsalt
1teaspoonpure vanilla extract
1 8ouncebag toffee bitsI use Heath Bits O' Brickle Baking Bits found near the chocolate chips at most larger groceries
Instructions
Preheat oven to 350˚F. Line 2 sheet pans with parchment paper.
In the bowl of an electric mixer combine sugars, peanut butter, shortening, butter and eggs. Mix until fluffy and well combined.
Add remaining ingredients except toffee bits and mix until fully incorporated. Add toffee bits and mix just till combined.
Scoop up dough in 1 to 1¼-inch balls. Place about 3 inches apart on prepared sheet pans. Bake 12 to 15 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
Notes
I love the crinkly-crackly look of these cookies, but if you'd like more traditional looking peanut butter cookies, flatten each ball of dough in a crisscross pattern with fork dipped in sugar.