Peanut Butter Brittle Cookies Recipe

Ingredients

• 3 cups all-purpose flour
• 4 ounces peanut brittle
• 1 teaspoon baking powder
• 1 1/4 teaspoons salt
• 1 cup unsalted butter, at room temperature (2 sticks)
• 1 cup creamy peanut butter
• 2 teaspoons vanilla extract
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs

Instructions

1. Heat oven to 375 degrees. In a medium bowl, place 3 cups of all-purpose flour.
2. Break 4 ounces of peanut brittle into a food processor, and pulse until it is finely crushed, yielding about 3/4 cup. Add the to the bowl of flour, along with 1 teaspoon of baking powder and 1 1/4 teaspoons of salt. Set the mixture aside.
3. In a large mixing bowl, beat together 1 cup of unsalted butter and 1 cup of creamy peanut butter until smooth and creamy.
4. Add 1 cup packed light brown sugar and 1/2 cup of granulated sugar to the bowl. Beat the mixture until it becomes light in color, roughly 2 minutes.
5. Next, add 2 teaspoons of vanilla extract and 2 large eggs, beating until smooth while scraping down the sides of the bowl as needed.
6. On low speed, carefully beat in the flour mixture until just combined.
7. In a small bowl, place the remaining 1/2 cup of granulated sugar. Roll 1/4 cup of the dough into a ball, then coat it in the sugar.
8. Transfer the dough balls to ungreased baking sheets, flattening them with a 3-inch round ramekin. Use a fork to make + marks on the cookies.
9. Bake in the preheated oven for 13-15 minutes or until the edges are browned and the cookies are set. Be sure to rotate the pans halfway through baking for even results.
10. Once baked, transfer the cookies to wire racks to cool. Repeat the process with the remaining dough.
11. Store the cookies in an airtight container at room temperature for up to 2 weeks.