PEANUT BUTTER COOKIE BRITTLE
This is a different kind of cookie, supposed to be something close to a peanut brittle...this cookie is very crispy and delicious, great to dunk in you coffee.(note servings depends on how many pieces are broken up)
Provided by Kittencalrecipezazz
Categories Candy
Time 30m
Yield 48 pieces (approx)
Number Of Ingredients 10
Steps:
- Set oven to 375 degrees.
- Prepare a 15x10-in shallow baking pan (ungreased).
- In a medium bowl, combine rolled oats and flour.
- In a large mixing bowl, cream butter and peanut butter until light and fluffy; gradually beat in sugar, salt and vanilla.
- Stir in dry ingredients; mix well.
- Add the chocolate chips, coconut and peanuts.
- Press mixture evenly into ungreased baking pan.
- Bake 20 minutes.
- Let cool on wire rack.
- Break into irregular pieces.
Nutrition Facts : Calories 114.4, Fat 7, SaturatedFat 3.1, Cholesterol 5.1, Sodium 79.1, Carbohydrate 12.1, Fiber 1.1, Sugar 7.5, Protein 2.4
PEANUT BUTTER BRITTLE COOKIES
I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use sugar free peanut brittle, all natural peanut butter, and Splenda brand sugars.
Provided by internetnut
Categories Dessert
Time 28m
Yield 22 cookies, 22 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375. Place flour in a medium bowl. Break apart peanut brittle into a food processor. Pulse until brittle is finely crushed (you should have about 3/4 cup). Add to bowl of flour, along with baking powder and salt. Set aside.
- In a large mixing bowl, beat together butter and peanut butter until smooth. Add brown sugar and 1/2 cup of the granulated sugar. Beat until light in color, about 2 minutes. Add vanilla and eggs and beat until smooth, scraping down side of bowl. On low speed, beat in flour mixture.
- Place remaining 1/2 cup sugar in a small bowl. Roll 1/4 cup dough into a ball; coat in sugar. Transfer dough balls to ungreased baking sheets and flatten with a 3-inch round ramekin. Use fork tines to make "+" marks on cookies.
- Bake cookies in 375 oven for 13-15 minutes or until edges are browned and cookies are set. Rotate pans halfway through baking. Transfer baked cookies to wire racks to cool. Repeat with remaining dough.
- Store cookies at room temp in airtight container up to 2 weeks.
Nutrition Facts : Calories 310.8, Fat 15.9, SaturatedFat 6.9, Cholesterol 42, Sodium 237.2, Carbohydrate 37.9, Fiber 1.3, Sugar 22.6, Protein 5.8
QUICK AND EASY PEANUT BRITTLE
This is my favorite brittle recipe. I hope you enjoy.
Provided by Jordan Patten
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 45m
Yield 20
Number Of Ingredients 4
Steps:
- Line a jelly roll pan with parchment paper.
- Melt butter in a saucepan over medium heat. Stir sugar and salt with melted butter to dissolve completely. Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer.
- Refrigerate until brittle, at least 30 minutes. Separate from parchment and break into pieces.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 11.6 g, Cholesterol 3.1 mg, Fat 4.8 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 125.7 mg, Sugar 10.3 g
MOM'S BEST PEANUT BRITTLE
This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.
Provided by Amanda
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 7
Steps:
- Grease a large cookie sheet. Set aside.
- In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
- Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 22.3 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 132.2 mg, Sugar 15.6 g
GIANT PEANUT BRITTLE COOKIES
Topped with leftover peanut brittle bits, these giant cookies take star billing on holiday cookie trays-or all year long, guarantees Carolyn Horne from Tigard, Oregon. "Folks can't get enough of them."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream the shortening, peanut butter and sugars until light and fluffy. Beat in milk and egg. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well., Shape dough into 1-1/2-in. balls. Place 3-1/2 in. apart on ungreased baking sheets. Flatten into 3-in. circles with a glass dipped in sugar. , Bake at 375° for 6-8 minutes or until golden brown. Cool for 2 minutes before removing to wire racks., In a microwave, melt peanut butter chips; stir until smooth. Spread over half of each cookie; sprinkle with peanut brittle.
Nutrition Facts : Calories 178 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 144mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER PEANUT BRITTLE
This candie reminds me of the middle of a Butterfinger.It is not as "brittle" as the traditional peanut brittle and is a wonderful change!
Provided by Kozy Kitchen
Categories Candy
Time 35m
Yield 3 pounds
Number Of Ingredients 7
Steps:
- Preparations: Butter a cookie sheet;place in warm oven to keep warm-to hot. Combine the baking soda and vanilla in a small cup and set aside.(this keeps the soda from brown flaking in your syrup).
- Combine sugar,water and corn syrup in heavy saucepan.
- Bring mixture to full boil over high heat, stirring until mixture appears clear.
- Cook to hard crack stage- 290 degrees.(No thermometer? Fill a cup with cold water and drip a drop of the syrup into water. Feel the drop at the bottom of the cup -- if it's hard and brittle, it's ready!
- Meanwhile, put the measured peanut butter and peanuts in a medium size bowl and microwave on defrost or half power to warm .
- When the syrup hits 290 remove from heat and add vanilla,soda and the warmed peanut butter mixture. Combine and stir quickly.
- Working quickly, pour onto a very warm - hot buttered cookie sheet; spread with large spoons or forks.
- Cool; break into pieces.
Nutrition Facts : Calories 3149.2, Fat 183.8, SaturatedFat 32.5, Sodium 2951.6, Carbohydrate 338.9, Fiber 25, Sugar 205.1, Protein 89.8
PEANUT BRITTLE COOKIES
"The Love of Baking"is where this recipe came from. Once I didn't have eggs and so I used Eggs Whites and then put the whole bag of chocolate chips in the batter. I did not have any Skor Toffee Chipits packages on hand for the recipe but I had 4 Skor bars which I chopped up then got the bright idea to put them in my mini grinder not a good idea they were almost dust in a second. The cookie came out beautiful toffee crunch on the outside soft and chewy in the centre. I have never used unsalted peanuts only pecans. I forgot the nuts once altogether so I drizzled melted special dark chocolate on top of the cookie. I also dropped the batter by rounded tablespoons and I have rolled the batter in the palms of my hands the dropped cookie looks much more appetizing as the dropped cookie batter bakes with fissures that are slightly crispy and tastes better. Rounded tablespoon yield is 22 cookies if a rounded teaspoon 2 1/2 dozen.This cookie recipe has a consistent excellent taste and texture I can't imagine how good this cookie would be if you actually used what you were suppose too which I will one of these days I will as I love this cookie recipe!
Provided by oilpatchjo
Categories Canadian
Time 22m
Yield 44 cookies, 22 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 240.7, Fat 14.1, SaturatedFat 5, Cholesterol 12.3, Sodium 143.7, Carbohydrate 24.6, Fiber 1.2, Sugar 16.7, Protein 4.5
PEANUT SQUARES (PEANUT BRITTLE COOKIES)
This cookie will satisfy any sweet and salty craving. If you're a fan of peanut butter cookies, you'll love these. It marries a peanut butter cookie with the flavors of peanut brittle to create an original dessert. When hot, crunchy chopped peanuts and sweet milk chocolate chips are sprinkled on top and adding that last pop of...
Provided by Pattie Thatcher
Categories Cookies
Number Of Ingredients 11
Steps:
- 1. Cream peanut butter, butter, and sugar.
- 2. Mix in lemon juice.
- 3. Add milk.
- 4. Stir in flour, baking soda, baking powder, and nuts.
- 5. Spread evenly in 9x13 cake pan.
- 6. Bake at 350 F for about 30 min. Note: If you want them thicker, use an 8x8 square pan.
- 7. Sprinkle with milk chocolate chips and finely chopped peanuts. Cut in squares. Store in an airtight container.
CHOCOLATE PEANUT BUTTER OATMEAL COOKIES
These chocolate peanut butter oatmeal cookies are filled with delicious surprises in every bite. We can't decide whether the chocolate chips, toasted walnuts or Reese's Pieces™ are our favorite, but thankfully we don't have to! These easy-to-bake cookies use two different pouches of Betty Crocker™ cookie mix, which gives them a delicious flavor but keeps the recipe simple and easy-to-make. We suggest doubling this recipe because these fan-favorite peanut butter oatmeal cookies tend to go quick!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl stir cookie mixes, butter and eggs until soft dough forms. Stir in chocolate chips, peanut butter pieces and walnuts.
- On large ungreased cookie sheets, drop dough by scant 1/4 cupfuls about 2-inches apart. Bake 13 to 16 minutes or until light golden brown.
- Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 16 g, TransFat 0 g
FROSTED PEANUT BUTTER FOOTBALL COOKIES
Game-time sweets? Turn cookies jump-started with a cookie mix into armchair quarter back winners.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 30
Number Of Ingredients 5
Steps:
- Make cookie dough as directed on package. Shape dough into 1 1/2-inch balls. Place on ungreased cookie sheets; press each ball into ovals, 1/4-inch thick.
- Bake at 375° F 8 to 10 minutes or until light golden brown around edges. Cool; place cookies on cooling racks. Cool completely.
- In small bowl, stir chocolate frosting and peanut butter until blended. Spread frosting over cookies; pipe laces with white frosting.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 14 g, TransFat 1 g
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3.8/5 (4)Total Time 39 minsServings 34Calories 119 per serving
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- Scrape the bottom and sides of the bowl., Whisk together the flour, salts, baking powder, and baking soda.
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