Peanut Brittle Cookies

Saturday, February 10, 2018

Yes, you can make your humdrum peanut butter cookies more wowza. From using crunchy peanut butter, chocolate chunks, peanuts, cranberries, chia seeds, the list goes on ... But also ... peanut brittle! And why not, it’s delicious on its own, it’s fairly easy to make (side note: boiling sugar is classified as a biological weapon), and it offers a bit of crisp (when intact in the cookie) and chewy (when it melts into the cookie). Now are you intrigued to give it a shot?

Yes, it is amazing.

Yes, it does stick to the roof of your mouth. But so what?

Yes, people will ask, ‘What was that?’ and may want a recipe.

And yes, you will be inclined to make them again. And again!

120 g (1 cup) all-purpose flour
1 tsp baking soda
Pinch of pink salt
120 ml (1/2 cup) creamy peanut butter (not natural)
100 g (1/2 cup) granulated sugar
100 g (1/2 cup) light brown sugar
42 g (3 tbsp) unsalted butter, melted
45 ml (3 tbsp) milk
1 large egg, at room temperature
240 g (1 cup) peanut brittle, chopped

1. Line 2 baking sheets with parchment paper.
2. Preheat the oven to 175C or 350F.
3. In a medium bowl, whisk the flour, baking soda and salt.
4. In a bowl of a stand mixer, beat the peanut butter, sugars, melted butter, milk and the egg. Alternatively, use a hand mixer, or whisk by hand.
5. On low speed, fold the dry ingredients into the wet ingredients, then stir in the brittle, until just combined.
6. Scoop the mixture into the lined baking sheets, flattening it out a bit.
7. Bake for 15-17 minutes until starting to turn golden brown, rotating the baking sheets between the oven shelves 10 minutes into baking.
8. Rest in the pans for 5 minutes before transferring onto a wire rack to cool completely.

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