Chocolate-Dipped HEATH Toffee Bits Cookies are a sensational treat for your next menu refresh. Picture this: a crunchy cookie with surprise HEATH Toffee Bits, dipped halfway into melted HERSHEY'S MINI KISSES Milk Chocolates, then sprinkled with more sweet HEATH Toffee Bits.
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
Blend together flour, baking soda and salt in large bowl. Set aside. Mix together butter, granulated sugar and brown sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Gradually add flour mixture, mixing until well blended. Stir in HEATH Toffee Bits. Using #50 scoop (1 oz.), drop dough on prepared sheet pans.
Bake 9 to 11 minutes* or until lightly browned. Cool slightly; remove from sheet pans to wire rack. Cool completely.
*If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.
Line additional sheet pans with parchment paper. Place HERSHEY'S MINI KISSES Milk Chocolates and shortening in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolates are melted, and mixture is smooth when stirred.
Dip one-half of each cookie into melted chocolate. Shake gently and scrape cookie bottom on edge of bowl to remove excess chocolate. Place on prepared sheet pans. Immediately sprinkle with additional HEATH Toffee Bits, if desired. Refrigerate until chocolate is firm, approximately 30 minutes. Store in cool, dry place.