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.
|3 cups||all-purpose flour||1 tablespoon||plus 2-1/4 teaspoons pumpkin pie spice||1 teaspoon||kosher salt||1/2 teaspoon||ground black pepper||1/2 teaspoon||baking soda||1/4 teaspoon||baking powder||1/2 cup||(1 stick) unsalted butter, softened||1||egg||1/2 cup||packed dark brown sugar||1/2 cup||unsulfured molasses||1-1/3 cups||(8-oz. pkg.) HEATH Milk Chocolate Toffee Bits, divided||Cookie Glaze (Recipe Follows)||1-1/3 cups||HERSHEY'S SPECIAL DARK Chocolate Chips||4 tablespoon||unsalted butter|