Freezer Friendly Cookie Dough: Peanut Butter Heath Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • ¾ cup peanut butter
  • ½ cup shortening
  • 1¼ cup light brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla
  • 1 medium egg
  • 1½ cup all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 8 oz. toffee bits
  1. Beat peanut butter, shortening, brown sugar, milk and vanilla in a bowl until blended.
  2. Mix in egg.
  3. In a separate bowl, combine flour, baking soda and salt.
  4. Gradually mix flour mixture into wet mixture.
  5. Stir in toffee bits.
  6. Bake at 375F for 7-8 minutes.
  7. FREEZING COOKIE DOUGH: Make cookie-size balls using a small ice cream scoop. Flash freeze. Transfer to freezer bag and store in freezer for up to 3 months. To bake, thaw in refrigerator, then follow directions above.
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