Peanutbutter and Toffee Chip Cookies

I did 4 modifications to a recipe found on the package of chips.  It all ended up working out nicely and these did bake up beautifully. 

Peanut butter and Toffee Chip Cookies

Wet Ingredients:

1 and 1/4 cups packed light brown sugar

½ cup shortening

¾ cup smooth peanut butter

1 tsp vanilla

1 egg

Dry ingredients:

1 tsp baking soda

½ tsp salt

½ tsp nutmeg

2 cups flour

1 pack of heath bar toffee chips divided.  Package contains about 1 and 1/3 cups.  Reserve 1 cup for the batter, 1/3 cup for the topping.  This pack had the chocolate and toffee.  I have also hand chopped toffee bars before if the pack is not available. 

Parchment paper

Preheat oven to 375

Cream / mix together all wet ingredients until smooth.   Then Add the dry ingredients: baking soda, salt, and nutmeg.  Add the flour in one cup at a time.  Mix until smooth.  Then add the toffee chips.  Place the 1/3 cup of toffee chips in a bowl or a small plate. With a rounded teaspoon (or cookie dough scoop), scoop dough.   Take the dough and make a smooth ball in your hands.  Then gently press the dough into the extra toffee chips, on one side only.  Place the dough extra chips side up on a baking sheet covered with parchment paper.  Bake for 8 minutes.  Do not overbake.  Allow to cool on the cookie sheet for a few minutes, around 4 minutes or 5.  Then move the cookie using a metal spatula from the cookie sheet to a cooling rack.