Peanut Brittle Cookies
Ready In: 22 mins
Serves: 22
Yields: 44 cookies
Ingredients
- 1⁄2 cup vegetable shortening (Crisco Golden)
- 1⁄2 cup light brown sugar (packed)
- 1⁄4 cup granulated sugar
- 1 tablespoon vanilla
- 1 egg
- 1 1⁄4 cups flour (Robin Hood All Purpose )
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2⁄3 lb peanut butter chips
- 1 cup Skor English toffee bit
- 3⁄4 cup unsalted peanuts
Directions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- In a large bowl, beat shortening with sugars and vanilla until creamy. Beat in egg. Add flour, baking soda and salt, mixing until incorporated. Stir in 1 cup (250 ml) Reese's peanut butter chipits, all toffee bits and all peanuts.
- Drop mixture by rounded tablespoons (15 ml) onto prepared baking sheets, about 2” (5 cm) apart.
- Bake each sheet in preheated oven 10 - 12 minutes or until deep golden brown and just set. Cool on sheet, 3 minutes. Remove to wire racks and cool completely. Melt remaining peanut butter chips in microwave on High (100%) about 45 seconds. Drizzle over cooled cookies.
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