Instead of a batch of cookies, try baking this giant gingerbread cookie. Topped with HEATH Toffee Bits and HERSHEY’S SPECIAL DARK Chocolate, it's a decadent holiday cookie. Cut it into bars and serve, or cut them into holiday shapes after they’re finished. They’ll become a new holiday tradition.
Stir together flour, pumpkin pie spice, salt, black pepper, baking soda and baking powder; set aside.
Beat butter and brown sugar in heavy-duty mixer about 5 minutes or until light and creamy. Beat in egg and molasses. Reduce mixing speed; gradually blend in flour mixture. Stir in 3/4 cup toffee bits. Divide dough into four equal portions. Flat each portion into flat disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
Heat oven to 350° F. Roll one disk at a time between two large sheets of parchment paper until about 1/8-inch thick. Transfer parchment paper and cookie to cookie sheet; remove top sheet of parchment paper. Bake cookie 18 to 20 minutes or until very crisp. Cool completely on cookie sheet on wire rack. Repeat for remaining cookie disks.
Make Cookie Glaze; immediately drizzle over cookies and quickly sprinkle with remaining toffee bits. Allow glaze to set. Cut or break each cookie into 10 pieces.
Place 1-1/3 cups HERSHEY'S SPECIAL DARK Chocolate Chips and 4 tablespoons unsalted butter in microwave-safe bowl. Microwave at High (100%) 1 minute; stir. If necessary, microwave at High an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Using whisk, blend in 1/4 cup hot water. Use immediately.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Nutrition information includes glaze.