Peanut Brittle White Chocolate Cookies Recipes

CHOCOLATE PEANUT BRITTLE

Steps:

• Lightly butter cookie sheet and set aside for now.
• In small bowl, stir the cocoa and baking soda, then the butter; set aside.
• In heavy 2 quart saucepan, combine sugar, corn syrup and whipping cream, stirring to combine.
• Cook over medium heat. Keep stirring until sugar is dissolved.
• Stir in the peanuts and continue cooking, stirring frequently, until mixture reaches 300° or when syrup dropped into very cold water separates to threads that are hard and brittle (of course, make sure the bulb on the candy thermometer is not resting on bottom of the pan when used).
• Remove from heat and stir in cocoa mixture.
• Immediately pour onto the buttered cookie sheet.
• With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness.
• Put cookie sheet on a wire rack to cool completely.
• When the brittle is cool, break into pieces.

PEANUT BRITTLE WHITE CHOCOLATE COOKIES

Steps:

• Set oven to 375 degrees.
• Grease a baking sheet.
• In a bowl, cream the butter and sugars until smooth.
• Add eggs, beating well; beat in vanilla.
• Combine the flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture, and mix well.
• Stir in the vanilla chips, nuts and peanut brittle.
• Drop by tablespoonfuls 2-in apart on greased baking sheets.
• Bake for 10-12 mins, or until golden brown.

LOVABLE CHOCOLATE-PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
• Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake 8 to 10 minutes or until light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.

GIANT PEANUT BRITTLE COOKIES

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.

CHOCOLATE PEANUT BRITTLE

Steps:

• Grease a 15x10x1-in. pan and a metal spatula; set aside. , In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes; stir. Cook 3 minutes longer. Stir in peanuts and butter. Microwave for 30-60 seconds or until mixture turns a light amber color (mixture will be very hot)., Quickly stir in cocoa, baking soda and vanilla until combined. Immediately pour into prepared pan; spread with the metal spatula. Cool before breaking into pieces. Store in an airtight container.

PEANUT BRITTLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat shortening with brown sugar, white sugar, and vanilla in a bowl until creamy. Add egg; beat until smooth. Add flour, baking soda, and salt; mix until incorporated. Fold in 1 cup peanut butter chips, toffee bits, and peanuts. Drop batter by the rounded tablespoonful about 2 inches apart onto the prepared baking sheets.
• Bake cookies in the preheated oven until deep golden brown and just set in the middle, 10 to 12 minutes. Cool on sheet for 3 minutes before transferring to wire racks to cool completely.
• Heat remaining peanut butter chips in a microwave-safe bowl in the microwave until melted, about 45 seconds. Drizzle over cooled cookies.

EASY COOKIE BRITTLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 15x10-inch baking pan with aluminum foil; spray aluminum foil layer with cooking spray.
• Beat butter and sugar together with an electric mixer until light and fluffy; gradually beat in flour until combined. Fold 3/4 cup chocolate chips and 3/4 cup peanut butter chips into dough. Press dough into the prepared pan; sprinkle with remaining 1/4 cup chocolate chips and 1/4 cup peanut butter chips.
• Bake in the preheated oven until lightly browned, about 25 minutes. Cool in pan for 10 minutes.
• Remove brittle by lifting aluminum foil out of pan and transferring to a wire rack to cool completely. Cut into 24 bars.

WHITE CHOCOLATE AND PEPPERMINT COOKIE BRITTLE

Steps:

• Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk flour, baking soda, and salt in medium bowl. Whisk melted butter, both sugars, and vanilla in large bowl until smooth. Stir in flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.
• Transfer dough to prepared sheet. Press dough into 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on sheet 10 minutes. Transfer to rack; cool completely.
• Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth. Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie. Sprinkle remaining crushed peppermint candies over chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break cookie into irregular 2- to 3-inch pieces. (Can be made 2 days ahead. Store in airtight container at room temperature.)

CHOCOLATE PEANUT BUTTER HEART COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
• Place sugar in small bowl. Shape dough into 36 (1-inch) balls; roll balls in sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake 8 to 10 minutes or until light golden brown. Cool 2 minutes on cookie sheets. Remove from cookie sheets to cooling racks. Cool 5 minutes; gently press heart onto top of each cookie. Cool completely. Store in tightly covered container.