Mocha Swirl Peanut Butter Toffee Cookies

.

• Ready In: 30 mins
• Yields: 4 dozen

Ingredients

• 3⁄4 cup  Jif® Creamy Peanut Butter
• 1⁄2 cup  Crisco® All-Vegetable Shortening
• 1 1⁄4 cups  firmly packed brown sugar
• 3  tablespoons milk
• 1  tablespoon vanilla extract
• 1  large egg
• 1 3⁄4 cups  Pillsbury BEST® All Purpose Flour
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cinnamon
• 3⁄4 cup  English toffee bits
• 1⁄2 cup  Jif® Mocha Cappuccino Flavored Hazelnut Spread

Directions

1. HEAT oven to 375°F Line baking sheets with parchment paper. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
2. COMBINE flour, baking soda, salt and cinnamon in medium bowl. Add to creamed mixture at low speed. Mix just until blended. Stir in toffee bits. Add chocolate hazelnut spread, swirling gently with spatula. Do not over mix. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheet.
3. BAKE 8 to 10 minutes, or until edges begin to brown. Cool 2 minutes on baking sheet. Remove to wire racks to cool completely.