Peanut Butter Brittle Cookies Recipes

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.

PEANUT BUTTER COOKIE BRITTLE

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.

BRITTA'S PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds.
• Whisk together flour, baking powder, baking soda, and salt in a bowl.
• Beat together butter, peanut butter, sugars, and oil with an electric mixer at high speed just until pale and creamy, about 2 minutes in a stand mixer or longer with a handheld. Add whole eggs, yolks, and vanilla and beat until just incorporated. Reduce speed to low, then add flour mixture in 3 batches, mixing until well incorporated.
• Scoop scant 1/4cups of dough about 2 inches apart onto 2 ungreased large baking sheets. Flatten mounds with floured tines of a fork, making a crosshatch pattern, into 2 1/2-inch cookies (about 1/2 inch thick).
• Bake, switching position of sheets halfway thourough baking, until slightly puffed and golden around edges, about 30 minutes total. Transfer cookies to racks to cool.
• Switch an oven rack to middle position and make more cookies with remaining dough on a cooled baking sheet.

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.

COOKIE BRITTLE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Gradually add flour and mix well. Stir in peanut butter chips. , Line a 15x10x1-in. baking pan with foil; coat with cooking spray. Gently press dough into the pan; sprinkle with pecans and press into dough. , Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Invert pan and remove foil. Break brittle into pieces; store in an airtight container.

PEANUT BUTTER COOKIES

Steps:

• Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375°F.
• Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
• Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

PEANUT BRITTLE

Steps:

• Use a bit of butter to grease a baking sheet, preferably one with a low rim. Combine sugar and 2 tablespoons water in a heavy skillet and turn heat to medium. Stir until smooth, then cook, adjusting heat so that mixture bubbles steadily. Stir occasionally until mixture turns golden brown (which it may do rather suddenly).
• Stir in the peanuts and a large pinch of salt, if desired. Pour mixture onto greased baking sheet and spread out. Cool for about a half-hour, then break into pieces. (You can score brittle with a knife when it has solidified slightly but not yet turned hard; that way, it will break into even squares.) Store in a covered container for up to two weeks.

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.

PEANUT BUTTER PEANUT BRITTLE

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.

SALTED PEANUT AND CARAMEL MATZO BRITTLE

Steps:

• Heat the oven to 375 degrees and line a rimmed 11-by-17 or 12-by-18-inch baking sheet with parchment paper, covering the pan and extending over the sides.
• Lay 2 matzo squares in the pan, positioning the concave side up to best retain the caramel. Then, like a puzzle, fit the remaining matzo onto the baking sheet, carefully breaking pieces to fill the entire baking pan in one layer. (Don't worry if they are not perfect; the brittle will be cut up later.)
• In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly until the mixture comes to a boil, about 6 minutes. Boil just until very bubbly, another 2 to 3 minutes, then remove from heat and pour over the matzo, covering completely. Working quickly, spread the caramel using a heatproof spatula, then spoon it on top if it spills between the cracks in the matzo.
• Place the baking sheet in the oven and reduce the temperature to 325 degrees. Bake for 10 to 12 minutes, checking to make sure the edges and top are not burning.
• Once the matzo is almost done baking, heat the peanut butter in a microwave until slightly warmed and easily pourable, about 20 to 30 seconds on high.
• Remove the matzo from the oven and drizzle the warmed peanut butter on top, then sprinkle with the peanuts, then the salt. Cool, break into pieces then transfer to a lidded container. Brittle is best - and at its snappiest - when chilled. Refrigerate it for at least 30 minutes or freeze for 15 until peanut butter firms up. Brittle will keep up to 1 month frozen; let it thaw for about 10 minutes before serving.

PEANUT BRITTLE CHEESECAKE RECIPE BY TASTY

Steps:

• Make the cheesecake: Preheat the oven to 325°F (160°C). Grease a 10-inch springform pan with nonstick spray.
• Add the sandwich cookies to a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
• Pour the cookie crumbs into the prepared springform pan, pressing evenly against the bottom and halfway up the sides.
• Bake the crust for 10 minutes, until slightly puffed. Remove from the oven, transfer to a wire rack, and let cool completely, about 30 minutes.
• In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Add the peanut butter, heavy cream, vanilla, powdered sugar, and salt and beat on medium speed until smooth.
• Pour the filling over the cooled crust. Transfer the cheesecake to the refrigerator and chill until firm, at least 6 hours, or overnight.
• Meanwhile, make the peanut brittle: Line a baking sheet with parchment paper.
• In a medium saucepan fitted with a candy thermometer, combine the granulated sugar, corn syrup, and water. Bring to a boil over medium heat and cook, stirring frequently, until the syrup is golden brown and the temperature reaches 340°F (170°C).
• Working very quickly, remove the pot from the heat and stir in the butter and baking soda until well combined; the mixture will foam. Stir in the peanuts until well incorporated.
• Immediately pour the peanut mixture onto the prepared baking sheet and spread evenly with a spatula. Let cool for 15-20 minutes, then break into small pieces.
• Just before serving, combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave for 30-second intervals, stirring between, until completely melted and smooth.
• Release the springform and transfer the cheesecake to a serving platter or cake stand. Scatter the peanut brittle on top of the cheesecake and drizzle with the melted chocolate.
• Slice with a warm knife, wiping clean between cuts, and serve.
• Enjoy!