* Place in a small zip-top bag and place on top of the chopped Heath bars.
Toffee Peanut Cookies
Heat oven to 350 degrees F.
In a large bowl, beat 1/2 cup softened butter or margarine, 1/2 cup creamy peanut butter, 1 teaspoon vanilla extract and 1 large egg until well mixed. Remove peanut bag from jar and set aside. Gradually beat in remaining contents of jar until well blended. Shape dough into 3/4-inch balls. Place balls about 1 inch apart on ungreased cookie sheets. Remove peanuts from bag and press a peanut half into top of each ball. Bake cookies 10 minutes or until lightly browned. Remove cookies to wire rack to cool.
Store cooled cookies in tightly covered container.
Makes about 7 1/2 dozen cookies.