Peanut Butter & Brittle Cookie Recipe


Peanut Brittle:

3/4 cup sugar
3/4 cup unroasted peanuts
1/3 cup light corn syrup
1/4 tsp. salt
1-1/2 tsp. butter-flavor shortening
3/4 tsp. vanilla
3/4 tsp. baking soda


1/2 cup butter-flavor shortening
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup creamy peanut butter
1 tbsp. milk
1 egg
1-1/3 cup all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt


1-1/4 cup peanut butter chips
1 cup crushed peanut brittle


For peanut brittle, grease 15 1/2 x 12 inch baking sheet.

Combine sugar, peanuts, syrup and salt in small saucepan.

Cook and stir on medium-low heat until 240 degrees (use candy thermometer).
Add shortening and vanilla; cook and stir until 300 degrees.

Remove from heat.

Stir in soda.

Spread 1/4-inch thick on baking sheet.

Cool, then crush enough to measure 1 cup.

Heat oven to 375 degrees.

For cookies, combine shortening, sugar, brown sugar, peanut butter, and milk in large bowl.

Using mixer, beat at medium speed until blended. Beat in egg. Combine flour, soda, baking powder, and salt. Add gradually at low speed.

Shape dough into 1-1/4 inch balls. Place 3-1/2 inches apart on ungreased baking sheet. Flatten to 3-inch circles.

Bake 8 to 10 minutes or until brown. Cool 2 minutes; remove to rack; cool completely.

For frosting, melt peanut butter chips in double boiler or in microwave (low power setting). Thinly frost each cookie; sprinkle with crushed peanut brittle.

Yield: About 24 cookies.

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