Peanut Brittle Cookies

24
Servings
25m
Prep Time
12m
Cook Time
37m
Ready In

Recipe: #32689

June 23, 2019



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Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (49.1 g)
  • Calories 147.1
  • Total Fat - 8.3 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 50.1 mg
  • Sodium - 142.9 mg
  • Total Carbohydrate - 15.4 g
  • Dietary Fiber - 0.6 g
  • Sugars - 8.9 g
  • Protein - 3.2 g
  • Calcium - 20.1 mg
  • Iron - 0.6 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.1 mg

Step 1

Line 2 cookie sheets with foil and grease the foil; set aside.

Step 2

In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.

Step 3

Add brown sugar, baking powder, and baking soda. Beat until combined

Step 4

Beat in egg and vanilla until combined.

Step 5

Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Step 6

Stir in the rolled oats, chopped chocolate, and 1/2 cup of the crushed peanut brittle.

Step 7

Drop dough by rounded teaspoon 2 inches apart onto the prepared cookie sheets. Flatten each mound slightly.

Step 8

Bake in a 350 degree F oven for 8 minutes.

Step 9

Remove cookie sheet from oven.

Step 10

Sprinkle with remaining 1/2 cup crushed peanut brittle, carefully pressing in slightly.

Step 11

Bake for 4 to 5 minutes longer or until edges are lightly browned.

Step 12

Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool.

Tips & Variations


No special items needed.

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